Preheat the oven to 180ºC and line the bottom and sides of a 20 cm square tin with baking parchment.

Chop the almonds with the MQ9. Thanks to the ACTIVEBlade technology and a 250% more active cutting area to work with, finer blending results can be achieved.

Bring the quinoa and 500 ml of water to a boil in a medium saucepan. Reduce heat to low, cover and let simmer for 15 minutes. Place the cooked quinoa in the Braun chopper accessory (1.25l) together with the baking powder, bananas, pumpkin seeds, oats, chia seeds and almonds, blend to a thick paste.

Add the honey and lemon juice. Pulse to mix everything together until fully incorporated. The batter should be moist, but not runny. Fold in the blueberries.

Transfer the batter into the prepared tin and smooth with a spatula.

Bake for 25 - 35 minutes until the bars are golden brown and firm to the touch.

Remove and let cool completely in the pan, then remove and slice into squares (or rectangles). You can store the breakfast bars in an airtight container up to 2-3 days.