Quinoa Banana Chocolate Chip Breakfast Bake © Jeanette's Healthy Living

Quinoa Banana Chocolate Chip Breakfast Bake Recipe

56 responses

  1. Stacy | Wicked Good Kitchen
    February 5, 2014

    This looks soooo good, Jeanette! The Daniel Plan rocks. Thanks for sharing. :) Pinning!

  2. Joanne
    February 5, 2014

    I love how this breakfast bake is almost like dessert! That’s definitely a diet plan that I can stick to. :P

  3. One TIPsy Chick
    February 5, 2014

    This looks amazing! Just pinned! I make a pumpkin spice quinoa bake and this is a fantastic alternative! Can’t wait to try it!

  4. Kelly
    February 5, 2014

    I love all kinds of banana bread and I love the idea of using quinoa instead as a healthier option. I’m a big fan of quinoa but have never tried it in a dessert – it sounds really good Jeanette, thanks for sharing :)

  5. Kris
    February 5, 2014

    Do you have the nutritional info per serving? That would be helpful as w this recipe I could possibly eat the whole thing ;-)

    • Jeanette
      Jeanette
      February 5, 2014

      Kris, I just added some estimated nutrition information in the blog post. I made this in separate serving dishes for portion control, and I found one serving to be a pretty good size portion. It’s very filling, so you could probably even separate this recipe into 8 portions if you’re trying to count calories. If you use stevia, the calories would drop to 360, and the sugar would drop to 15g assuming 6 portions. Hope that helps.

      • Gidget
        February 6, 2014

        Hi! WhY the stevia? How do I reduce the calories please?

      • Jeanette
        Jeanette
        February 6, 2014

        Gidget – leaving out the maple syrup will save about 50 calories per serving (360 calories). I only suggest stevia because it is zero calories an some people like it. I personally don’t use it. Each serving is about 1 cup of quinoa. So, if you’re looking to reduce calories, you can cut the serving size in half. The recipe per serving is 1 cup cooked quinoa, 1 egg, 1 tablespoon almond milk, 1/4 t. vanilla, dash of cinnamon, 1/2 banana, 1 tablespoon mini chocolate chips. So, you can measure out one serving and split it in half (save one for another day).

      • Bob Glickman
        March 25, 2014

        What is quinoa? I’m a recently separated male trying to find his way in a kitchen…

      • Jeanette
        Jeanette
        March 25, 2014

        Bob – quinoa is a whole grain that’s very high in protein, and a great source of iron, vitamin B6 and other nutrients. I just posted a video on how to cook quinoa. It’s very quick and easy to make. Here’s the video link: http://youtu.be/TvCgWlai-dY?a

        I also have two more quinoa cooking videos – one for Breakfast Quinoa and another for a Quinoa Kale Corn Tomato Salad. Here are the links to these two videos in case you want to see more quinoa recipes:
        Breakfast Quinoa –> http://youtu.be/dKs3obhRzQY?a
        Quinoa Kale Corn Tomato Salad –> youtu.be/XPVKSevfH6U?a

        I like to make a batch and keep extras in my refrigerator. Cooked quinoa is great in soups, salads, stir-fries, and this Quinoa Banana Chocolate Chip Breakfast Bake.

        I give you a lot of credit being a single man again trying to cook healthy. Best of luck!

        If you have any other cooking questions, feel free to ask on my Community Forum page and I’ll be happy to answer as best as I can as will other community members. Here’s the Community Forum page: http://community.jeanetteshealthyliving.com/

  6. Kim
    February 5, 2014

    Does anyone have the Nutrition breakdown of this recipe? Calories,Fat, etc?

    • Jeanette
      Jeanette
      February 5, 2014

      Kim, I’ve added estimated nutritional info. for this recipe in the blog post. This recipe assumes 6 good size portions (I used individual baking dishes). You can divide this into more portions if you’re targeting lower calories/fat. Hope that helps.

  7. Deanna
    February 5, 2014

    Is there an alternate for the Almond milk? Maybe soy? My son has an almond allergy but I know h would love this.

    • Jeanette
      Jeanette
      February 5, 2014

      Deanna – you can use any milk that your son can have – soy, coconut, rice, hemp. I hope your son enjoys this.

  8. Faith (An Edible Mosaic)
    February 6, 2014

    I recently heard of The Daniel Plan and thought it sounded so interesting – it sounds like it is hugely successful! This looks like the perfect hearty and delicious breakfast to wake up to on a chilly morning!

  9. Kane
    February 6, 2014

    Does it re-heat well? I’m just curious because this looks amazing to have a few mornings without having to make it new each time.

    • Jeanette
      Jeanette
      February 6, 2014

      Kane – I haven’t tried reheating this, but I would guess if you topped it off with a little liquid (milk of your choice), it should reheat fine. I actually make a batch of quinoa at the beginning of the week, and use leftovers to make this breakfast bake.

  10. Joyce
    February 6, 2014

    Is it me? I am looking at the picture and the title of the recipe, Quinoa Banana Chocolate Chip Breakfast Bake. But there are no bananas and no chocolate chips in the recipe printed here. So again, is it me?

    • Jeanette
      Jeanette
      February 6, 2014

      Joyce – it’s fixed – I had a technical glitch. Thanks!

  11. Erin Aaron
    February 7, 2014

    Can you tell me what the purpose of the eggs are in this recipe? Unless I am making eggs because I want eggs, I tend to replace eggs with ground flax seed (1 Tbls flax seed dissolved in 3 Tbls water is equal to 1 egg when baking and such). I’d like to replace the eggs in this with flax, but don’t want to just assume they aren’t necessary. Thanks!

    • Jeanette
      Jeanette
      February 7, 2014

      Erin – the eggs really just serve as a binder and source of protein, so you should be able to substitute flax seed gel for it.

      • Erin Aaron
        February 7, 2014

        That’s what I assumed (but you know what they say about assuming ;) Giving this a try this week, thanks again!

  12. Carolyn
    February 7, 2014

    Seriously delicious, Jeanette. Makes me wish I could eat quinoa!

  13. alison @ Ingredients, Inc
    February 7, 2014

    loving this!

  14. julia
    February 8, 2014

    I love this! I haven’t use quinoa in breakfast dishes but am trying this soon!

  15. Angie@Angie’s Recipes
    February 8, 2014

    Can’t wait to try it! Looks very delicious.

  16. Lauren
    February 8, 2014

    Can this be frozen? If so, how do I reheat. If not, how can I just make one serving. I am only one person so I don’t want to make so many servings. But looks yummy!

    • Jeanette
      Jeanette
      February 8, 2014

      Lauren – I haven’t tried freezing this, but if you bake it and then freeze, that might work. I wouldn’t freeze it unbaked as I have a feeling the bananas might turn color. Alternatively, I would make a smaller batch of quinoa (e.g., 1/2 cup plus 1 cup of water) and scoop out 1 cup cooked quinoa to make one serving of this breakfast bake. See my comment above with the amount of ingredients adjusted for one cup of quinoa. You can always use the extra cooked quinoa stirred into soup, tossed into a salad or stir-fried with chicken and veggies.

  17. Sylvie @ Gourmande in the Kitchen
    February 10, 2014

    What a nice way to start the day!

  18. Dnaielle @ TheCharmItSpot
    February 11, 2014

    This looks delicious! Never tried quinoa for breakfast, I think I might try this though. Thanks for sharing!

    • Jeanette
      Jeanette
      February 15, 2014

      Thanks Danielle! I’ve been trying to add quinoa to my breakfast in different ways.

  19. cheri
    April 8, 2014

    Never have had quinoa for breakfast before, but with the addition of bananas and chocolate chips it’s a no-brainer. Looks amazing!

    • Jeanette
      Jeanette
      April 11, 2014

      Thanks Cheri – I’ve been trying to eat more quinoa for breakfast – this is a fun one!

  20. Rachel
    May 13, 2014

    Hi Jeanette,
    I LOVE your recipes!!! They are really healthy and that means you’re a thoughtful cook. I had never thought of having quinoa before as breakfast. I ate it actually because my sister cooked it once for supper. I am starting to blog again about haitian cooking and other foods. I did that in the past for fun just for haitian cooking. Right now I want to be serious and do something as awesome or almost as good of what you do. Take care :)

    • Jeanette
      Jeanette
      May 19, 2014

      Thank you Rachel! I appreciate your thoughtful comment. Looking forward to your haitian recipes!

  21. Katie
    May 17, 2014

    Would it be possible to substitute the banana for something else? Or will it bake well without the banana?

    • Jeanette
      Jeanette
      May 19, 2014

      Katie – banana adds some texture and sweetness – applesauce or some other pureed/mashed fruit would probably work just as well.

  22. Kristin Young
    June 16, 2014

    Jeanette,

    Can I make this ahead of time then bake? Like the night before and bake in the am?

    Thanks!

    • Jeanette
      Jeanette
      June 16, 2014

      Kristin, I haven’t tried doing that but I don’t see why not. Just cover it well. Would love to hear how it turns out if you assemble it ahead of time.

      • Kristin Young
        July 7, 2014

        Hi Jeanette,

        I assembled the dish the night before and it turned out great! My guests raved about it and wanted the recipe.

        Thanks again,
        Kristin

      • Kristin Young
        July 7, 2014

        Jeanette,
        The dish turned out great assembling ahead of time! My guests loved it and wanted the recipe.
        Thanks,
        Kristin

      • Jeanette
        Jeanette
        July 7, 2014

        Kristin – thanks so much for letting me know that this worked great assembling it ahead of time – very helpful for all that want to try this recipe.

  23. Chanel
    June 20, 2014

    This is kind of a stupid question, but is it 1 1/2 cups of uncooked quinoa? Because it does get bigger after it’s cooked so that changes things a bit.

    • Jeanette
      Jeanette
      June 20, 2014

      Hi Chanel – the quinoa is uncooked – just be sure to rinse it well as most quinoa has a bitter coating that needs to be washed off before cooking.

  24. Holly
    July 18, 2014

    I looooovvvvveeeee this recipe!!!! I was wondering if anyone has tried to make this in a crock pot?

  25. Efrain- RookstoCooks
    July 31, 2014

    What a great way to turn dessert into something much healthier, but just as tasty. I’ve only used quinoa when making dinner; I never thought of using it in something sweet. With a recipe like this it calls to be shared with friends. Thanks for the recipe~

    • Jeanette
      Jeanette
      July 31, 2014

      I used to make just savory quinoa, but I am always trying to incorporate healthier grains into breakfast too. Glad you like this recipe!

  26. Holly
    October 30, 2014

    Hi, just wanted to say that this is a great recipe! I’ve tried healthy baking before and it’s never gone well but this tastes amazing. I’m a student too and it’s not expensive to make so thank you! Only question is how long does it last if kept in the fridge? X

    • Jeanette
      Jeanette
      October 30, 2014

      Holly, So glad you tried and liked this recipe! I think it should keep up to a week in the fridge.

  27. Jen
    February 18, 2015

    Hi Jeanette-
    I just found this today and am anxious to try this… What size dish do you think would work, if you used one large baking dish? 8×8 ? 9×13??? (I tried reading through all of the comments and doing a “search” for dish… to see if this was mentioned anywhere, and I didn’t see it. Sorry if I missed it though…)
    -Jennifer

    • Jeanette
      Jeanette
      February 18, 2015

      Hi Jen,
      I made it in individual size baking dishes, but I”m guessing it would fit in a pie dish or an 8″x8″ dish.

  28. Toni
    March 5, 2015

    Could substitute honey for the maple syrup? I’m wondering if that would work as well?

    • Jeanette
      Jeanette
      March 6, 2015

      Honey should work fine Toni – let me know how it turns out.

      • Toni
        March 6, 2015

        WIll do. Just cooked up the quinoa now…hopefully will enjoy this dish for bfast tomorrow.

      • Toni
        March 7, 2015

        OMG! It came out delicious! I subbed reg milk for the almond, as I didn’t have almond, and the honey for the maple syrup. Tasty! It’s super warm and fluffy. I was looking for warm and sweet in the morning, and I’ve found it! Thanks so much!

      • Jeanette
        Jeanette
        March 7, 2015

        Toni, so glad this turned out well for you. It’s great for a warm breakfast.

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