Choco-banana Quinoa Breakfast Bake

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There is nothing quite like having a little chocolate for breakfast to put you in a decadent mood.

Of course, having a lotta chocolate for breakfast will probably achieve the same effect. But the common denominator here is the chocolate. Dark chocolate especially (because who in their right minds likes milk chocolate, amirite? Eh??).

Given that I’ve brought you another recipe that sneaks some chocolate into breakfast before, you would think that I am a Lady Who Loves Chocolate, like many ladies who have come before me.  But, actually, I’m not.  Or, well, I wasn’t.  Not at least until I reset my taste buds and decided that chocolate was damn good.  And also not until I started living with He-Who-Claims-To-Hate-Sweets-But-Eats-Entire-Jars-of-Nutella-and-Buys-Bags-of-Jolly-Ranchers-on-Amazon-even-though-it’s-Not-Halloween (more commonly known as Mr. Little Fish).  So, while I first started using chocolate as a temporary proxy for not being able to eat my standard sweets, we now regularly have some sort of chocolate product around the house. And, I figured, why not for breakfast?

The original recipe I adapted this from called for caramelized bananas.  And while this is definitely delicious, I wanted to give you a recipe that required fewer steps and fewer tools.  If you have the time or inclination, I would recommend following the original recipe, although I have to admit that it starts to stray into “dessert” category in my mind.  If you just want a fun breakfast for your weekday mornings, make mine, which calls for less chocolate, no caramelizing, mixing it all in one pot, and adding some hazelnuts for staying power!

Choco-banana Quinoa Bakes
Adapted from Running to the Kitchen
Serves 4

IMG_7025Ingredients:

2 ripe bananas
1/2 cup almond milk (homemade or otherwise) or other milk of your choice
2 eggs
1/2 tsp cinnamon
1 tsp vanilla extract
1 tbsp honey (2 tbsp if you like things a little sweeter)
1/2 cup dry quinoa (or 2 cups already cooked)
1/2 cup rolled (not instant!) oats
1/3 cup dark chocolate chips
1/3 cup chopped hazelnuts or other nut of your choice
Coconut oil or butter for greasing

Directions:

1. Preheat your oven to 350 degrees Fahrenheit. If you don’t have cooked quinoa, combine the dry quinoa with 1 cup of water and a pinch of salt in a small saucepan. Bring to a boil, then reduce to medium heat and cover for 10-15 minutes, until all the water has evaporated.  Remove from heat, and fluff it with a fork.  Let cool for 5 or 10 minutes before adding it the egg mixture.
2. In a large bowl, mash your bananas until relatively smooth.  Whisk in the milk, eggs, cinnamon, vanilla extract and honey.
3. Add the quinoa, oats, dark chocolate chips, and hazelnuts to the mixture….

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And stir until well-combined.

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4. Use the coconut oil or butter to grease your baking dish, which can be either 4 small oven-safe ramekins or an 8×8 pan. Pour the mixture inside.

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5. Bake for 30-35 minutes, until the breakfast bake is set and the tops are golden brown.

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6.  NOTE: to reheat during the week, I put an individual ramekin in the microwave for about a minute, to get the center nice and hot, and then I put it in my toaster oven at 300 degrees Fahrenheit for 4 minutes.

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Choco-banana Quinoa Breakfast Bake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 2 ripe bananas
  • ½ cup almond milk (homemade or otherwise) or other milk of your choice
  • 2 eggs
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp honey (2 tbsp if you like things a little sweeter)
  • ½ cup dry quinoa (or 2 cups already cooked)
  • ½ cup rolled (not instant!) oats
  • ⅓ cup dark chocolate chips
  • ⅓ cup chopped hazelnuts or other nut of your choice
  • Coconut oil or butter for greasing
Directions
  1. Preheat your oven to 350 degrees Fahrenheit. If you don't have cooked quinoa, combine the dry quinoa with 1 cup of water and a pinch of salt in a small saucepan. Bring to a boil, then reduce to medium heat and cover for 10-15 minutes, until all the water has evaporated.  Remove from heat, and fluff it with a fork.  Let cool for 5 or 10 minutes before adding it the egg mixture.
  2. In a large bowl, mash your bananas until relatively smooth.  Whisk in the milk, eggs, cinnamon, vanilla extract and honey.
  3. Add the quinoa, oats, dark chocolate chips, and hazelnuts to the mixture, and stir until well-combined.
  4. Use the coconut oil or butter to grease your baking dish, which can be either 4 small oven-safe ramekins or an 8x8 pan. Pour the mixture inside.
  5. Bake for 30-35 minutes, until the breakfast bake is set and the tops are golden brown.
  6. NOTE: to reheat during the week, I put an individual ramekin in the microwave for about a minute, to get the center nice and hot, and then I put it in my toaster oven at 300 degrees Fahrenheit for 4 minutes.

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