Cinnamon Raisin Quinoa Bites

by Kate on May 10, 2013

Cinnamon Raisin Quinoa Bites

2 days til’ showtime folks.  I’ve drank enough water to float a cruise ship and feel like I’m going to give birth to a carb baby any minute now, but other than that, I’m feeling pretty ready for my first marathon.  Or, as ready as I’ll ever be is probably a better way to put it.

A few months ago, when I was getting ready to train for the Princess Half Marathon, I posted this recipe for Apple Cinnamon Quinoa bites.  And well you guys liked those  – you REALLY liked them.

Cinnamon Raisin Quinoa Bites

So I was trying to think of another quinoa bite combo (like this one and this one) that’d be a winner.  And well, I have it for you right here.  Cinnamon Raisin Quinoa Bites. They’re very similar to the Apple Cinnamon but I’m gonna go out on a limb and say that I actually like them better.  I experimented with a few different ingredients this time around, using dark brown sugar instead of light brown, honey instead of maple syrup, adding a touch of vanilla, and obviously using raisins instead of apples and well I think we have another winner folks. But, I’ll let you be the judge :)

Cinnamon Raisin Quinoa Bites

Yield: 24 bites


  • 1 cup cooked quinoa
  • 1 cup quick oats
  • 1 teaspoon ground cinnamon
  • 2 tablespoons dark brown sugar
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3/4 cup raisins


1) Preheat oven to 350 degrees F.

2) In a medium sized mixing bowl, combine the cooked quinoa and the quick oats. Add the cinnamon and brown sugar and mix together again.

3) In a separate small mixing bowl, whisk together the honey, vanilla and eggs until just combined. Pour the mixture into the quinoa/oat mixture and mix together. Then mix in the raisins.

4) Spray a 24-count muffin tin with non-stick cooking spray. Take 1 tablespoon of the quinoa mixture and place in each mini muffin slot.

5) Bake for 15-20 minutes until spongy to the touch. Serve warm out of the oven or refrigerate for up to a week for a quick snack!

*Nutritional Information per Bite -

Calories - 48

Fat - 0.8 grams

Carbohydrates - 9.5 grams

Fiber - 0.8 grams

Protein - 1.5 grams

Weight Watchers Points Plus - 1.25 pts

© And They Cooked Happily Ever After


mckenna October 1, 2013 at 12:38 am

I am excited to make these this week!!! How many does it make? Should I use a mini muffin tin or normal size muffin tin?

Kate October 1, 2013 at 5:25 pm

It will make about 24 mini muffins Mckenna! I would advise using the mini muffin tin – its just a nice size to snack on!

jan March 6, 2014 at 12:07 pm

They look really good and I can’t wait to try them. Can they be frozen?

Kate March 26, 2014 at 1:55 am

They sure can Jan. I usually only try to freeze baked goods for up to a week, so that’s what I would recommend with these, although you can certainly try them for longer.

Kelly October 4, 2014 at 7:29 am

Hi, any suggestion to make these sugar free?

Don Orwell @ SuperfoodsToday October 18, 2014 at 4:20 am

Amazing idea how to include quinoa in the brekafast!! Thanks for inspiration!!

Chelsea March 1, 2015 at 4:33 pm

If you don’t have a mini muffin tin, could you make regular size muffins?

Kate March 15, 2015 at 4:27 pm

Absolutely Chelsea – I’d maybe double the recipe if you were going to do larger muffins so that you’d get more!

Bev April 14, 2015 at 4:57 am

do you hunk you could bake them on parchment paper – like cookies? Or is the ‘batter’ too runny?

Kate April 27, 2015 at 3:00 pm

No parchment would be perfect bev!

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