Start your day off right with this high protein quinoa breakfast bake that tastes like banana bread! Sweetened only with banana and no added sugar, this alternative to baked oatmeal is a healthy breakfast that's baby and toddler friendly! (gluten-free)
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
No Sugar Banana Quinoa Breakfast Bake
If you're a fan of baked oatmeal and you like quinoa, you'll love this quinoa breakfast bake! I love baked oatmeal for a quick heat-and-eat make ahead breakfast, but for something different, a quinoa breakfast bake is just as delicious! You'll love this breakfast bake because it's naturally high in protein - quinoa is a good source of complete plant protein, and the eggs and milk give it a real protein boost, too. It's also free from added sugar, sweetened only with banana, so you can feel good about sharing it with your little ones. It's perfect for baby led weaning and toddlers!
Jump to:
Ingredients
- Ripe banana - Since this is the only sweetener, you'll want a very ripe one. Like brown all over. It will give you the most sweetness.
- Milk - Use regular cow's milk for the most protein, or swap in your favorite non-dairy alternative.
- Egg - The egg is necessary to bind everything together. You can leave it out, but you'll have more of a scoopable porridge.
- Coconut oil - I like the subtle flavor from unrefined coconut oil. If you don't care for it, use either refined coconut oil, butter, or another neutral flavored oil, such as avocado oil.
- Vanilla
- Spices - Cinnamon and nutmeg give this breakfast bake delicious banana bread vibes.
- Uncooked quinoa - Make sure to use dry quinoa so it can soak up all the liquid while baking!
- Chia seeds - They add healthy fat and help the dish set up better.
- Walnuts or pecans - I love the crunch and added nutrition of chopped walnuts or pecans, but they're completely optional. If you're making this for babies or young toddlers, make sure the nuts are finely chopped into crumb-sized pieces.
Helpful Equipment: Mixing bowl, Small baking dish or 1.5 lb loaf pan, Parchment paper
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Mash the banana well in a mixing bowl.
- Whisk in the wet ingredients (milk, egg, melted coconut oil, vanilla).
- Stir in the dry ingredients (quinoa, cinnamon, nutmeg, chia seeds).
- Pour everything into a baking dish lined with parchment. If you're using nuts, sprinkle them on top. Bake at 350°F for 45-50 minutes. Be sure to let it cool for a bit before cutting into squares!
Storage and Reheating
Store this breakfast bake in an airtight container in the refrigerator for up to 4 days. It also freezes well. Cut into individual portions and place in a freezer safe bag, removing as much air as possible. Freeze for up to 3 months. Thaw in the refrigerator overnight or on the counter for up to 2 hours.
To reheat, simply pop a portion in the microwave for 30-60 seconds, or warm up in the oven at 350°F until heated through. Always test them temperature before serving to baby!
How To Serve Quinoa Breakfast Bake To Babies 6 Months and Up
For baby led weaning babies 6 months and up, and babies in the finger food stage, cut the cooled quinoa into strips about the size of 1-2 adult fingers. This shape is easiest for baby to grip and bring to his mouth.
Once baby develops a pincer grasp (using the index finger and thumb to pick up small objects), you can cut it into small bite-sized pieces to allow baby to further develop this skill. Or keep offering in strips if you like! I like to serve it with some plain Greek yogurt for even more protein.
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
No Added Sugar Banana Quinoa Breakfast Bake Recipe
Start your day off right with this high protein quinoa breakfast bake that tastes like banana bread! Sweetened only with banana and no added sugar, this alternative to baked oatmeal is a healthy breakfast that's baby and toddler friendly! (gluten-free)
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 2 adult servings or 4 baby/toddler servings 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 1 medium overripe banana (heaping ½ cup mashed)
- 1 cup milk of choice
- 1 large egg
- 1 tbsp melted coconut oil or butter, or neutral oil such as avocado oil
- 1 tsp vanilla
- ½ cup uncooked quinoa
- 1 tbsp chia seeds
- ½ tsp cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp finely chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F. Line a small baking dish or 1.5 lb loaf pan with parchment paper or grease well with coconut oil or butter.
- In a large bowl, mash the banana well.
- Whisk in the remaining wet ingredients (milk, egg, coconut oil, vanilla).
- Add the quinoa, cinnamon and nutmeg, stirring to combine.
- Pour the mixture into the prepared baking dish and sprinkle with finely chopped nuts, if using.
- Bake 45-50 minutes, or until set in the middle.
- Cool at least 5 minutes before scooping or cutting, waiting longer if you want to cut it into clean strips for baby.
Notes
- Store in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
- Since the banana is the only sweetener, the riper it is, the better. Browner = sweeter.
- If you're using the pecans or walnuts, make sure they're very finely chopped into the size of crumbs for babies or toddlers. A mini food processor can make it easy! The nuts are great allergen exposure for little ones.
- If you want a little extra sweetness for older children or adults, drizzle with a little pure maple syrup before serving.
Leave a Reply