Banana Quinoa Breakfast Bake

Banana Quinoa Breakfast Bake

A while back, one of the moms on the FPIES boards asked for quinoa recipes. Another Mama recommended the website Healthful Pursuit, saying she had a ton of quinoa recipes! Always on the lookout for new recipes – or inspiration for creating my own – I checked it out.

Am I ever glad I did!  

She has lots of delicious, healthy looking recipes on her site, but the biggest boon to the Cradle Rocking Kitchen is her idea of a “breakfast bake”.  I made her Pumpkin Spice Quinoa Breakfast Bake (with MANY modifications) for Darrel and Jed and they both loved it!  Darrel did say it was very “heavy”, but very yummy and filling.

Still, right after I served it to them, Jed started having some fructose-y reactions, and we weren’t sure where they stemmed from.  Was it the coconut I put in something he’d had the day before?  The peanut butter in another recipe?  The ginger or the pumpkin in the breakfast bake?

We didn’t know. So we decided to pull back and trial each ingredient individually.  (For the record, it was the coconut. Boo.)

In the meantime, I hated the idea of giving up an excellent breakfast idea!  Breakfast has gotten pretty boring around here, what with our many dietary restrictions.

I perused the rest of Leanne’s breakfast bake recipes, but they almost all were heavy on the fructose!  The reason I made the pumpkin one in the first place was that it was the easiest to eliminate fructose from; none of the others that I saw were nearly as easy to modify.

So, I decided to get creative and make my own breakfast bake…inspired by the brilliant mind of Leanne at Healthful Pursuit.  Somehow, I think she’d be pleased with what I wound up with.  (Well, I hope, anyway!)

So here’s what I did:

First, I mashed up one whole banana in a bowl.

Mashed Banana

Mashed Banana

Then I added 1/3 cup of quinoa flakes, and topped that off with 1 T. of sunbutter, and 2 T. of maple syrup.

Quinoa, sunbutter and maple syrup

Quinoa, sunbutter and maple syrup

Threw in about 1/4 cup of almond milk.

A little almond milk...

A little almond milk…

Mixed it all together and threw it into a greased dish.  Ta-da!  Ready to go into the oven!

Ready to bake!

Ready to bake!

I thought I’d try the microwave to see if it would work like the inspiration recipe did.

It did!

3 minutes later, and I had a CAKE!!

Cake for breakfast? Of course!

Cake for breakfast? Of course!

Jed certainly scarfed it down.  In fact, it’s one of the few new recipes I’ve tried that he will eat every.single.time we serve it.  It’s really cute, actually – he’ll come to the table, look up and see I’m bringing him the Banana Bake, and scream “CAKE!!” and start bouncing in his chair.

I sure like it when my kiddo goes NUTS over HEALTH FOOD!!

Since the first time I made it, I’ve messed around with it a bit.  I now add some vanilla, and that usually means I have to increase the quinoa flakes to compensate.  Since everything is better with vanilla, though, I think it’s worth it!

I hope you like it, too – it sure makes getting breakfast on the table in the morning a whole lot faster and easier!

Banana Quinoa Breakfast Bake
Prep time
Cook time
Total time
A moist, delicious "cake" that's actually a fabulous breakfast food!
Recipe type: breakfast, top 8 allergy free, fructose friendly, gluten free
Serves: 1
  • 1 banana
  • ⅓ c. (plus ~1 T.) quinoa flakes
  • 1 T. sunbutter (you could easily use peanut butter if that's safe)
  • 2 T. maple syrup
  • ¼ c. milk (whatever milk you can safely use)
  • 2 tsp. vanilla
  • 1 tsp. baking powder
  1. Mash the banana in a bowl.
  2. Add the other ingredients.
  3. Mix until well blended.
  4. Use some oil to grease an oven and/or microwave safe bowl.
  5. Pour your batter into the bowl.
  6. Zap it in the microwave for 3 and a half minutes, or bake at 350 degrees for about 30 minutes.
  7. Enjoy health food that masquerades as a CAKE for breakfast!

If you’d like, top this with a safe whipped cream and REALLY feel indulgent!


Do you have any creative breakfast bake ideas?  Please share!


This post featured by Tessa the Domestic Diva at 


And shared with Real Food Wednesdays 

 Frugal Days, Sustainable Ways

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21 Responses to Banana Quinoa Breakfast Bake

  1. Sounds really good!! Featuring your recipe on AFW this week, thanks!

  2. I can’t wait to try this for my son with food allergies to wheat, egg, dairy and peanuts. I’m going to try soy or rice milk in place of almond milk. thanks!

  3. Awesome! I love how quick this is! YUM Got it pinned to our Gluten Free Fridays board! Thanks for linking up!

  4. Renel says:

    I just tried this recipe for myself on a TED. I am not sure out the PB but I just realized my sun butter is made in the same machines as soy so I’d rather eat the PB. Anyway it was really good! Thank you thank you!

    • Carrie says:

      You’re very welcome! I’m glad you liked the recipe!

      I could have sworn I used Sunbutter in this recipe – though PB would work if it’s safe! What brand of Sunbutter do you use?

      • Renel says:

        I got my sun butter at whole foods. It is organic and has no other brand besides sunbutter on it. Website is The allergy statement says made on equipment which also roasts soy.

        • Carrie says:

          I just double checked my jar of Sun butter, thanks to you…yep. Processed on the same equipment as soy. Drat. I don’t think it’s a problem for Jed, but when the time comes to trial it on Zac, well, I guess I’d better keep looking for a contaminant free Sun butter! Glad you pointed this out to me, Renel!

          • TR says:

            The brand you’re talking about just came out with the same Sun butter but this time soy free!!!!! Make sure to double check in stores though because done of the old containers are still out there.

          • Carrie says:

            Thanks for the info!

  5. Judith says:

    I can find Quinoa flakes is there a subtitute? Thanks

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  9. Leann Manning says:

    Could you leave out the sunbutter? My son doesn’t have any safe nuts

  10. TR says:

    You just made our week!! We made this using almond butter, and also melted some enjoy life chocolate chips and mixed in to make it chocolatey, it’s delicious!! My boys are gobbling it up! It’s a great base too, I’m excited to try different variations to boost calories/fat/protein for us – adding oil, chix/flax egg, or maybe even flax/Chia cereal for a little crunch! Thank you!

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