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.

Pear and Hazelnut (Pearzelnut?) Muffins

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***NEW:  I have added a feature to posts where you can print the recipe without any pictures or any blog post!  Just scroll to the bottom and hit “Print” on the recipe card!***

On Sunday morning, I decided that I would make muffins for breakfast this week. My kitchen, however, did not like my plans and conspired against me. Thus, during the course of making these muffins, I dropped the cupcake liners in my bowl of sifting almond milk, knocked cream tartar out of the cupboard and everywhere onto the floor, took the sugar out of the pantry only to discover it had a massive hole on the bottom, and inexplicably carved a chunk of skin out of my index finger (the same finger which had recently suffered two paper cuts!).

My guess is that the Football Gods were smiting me for not caring even a little bit that it was Superbowl Sunday. I decided that the kitchen’s punishment for putting me through such an ordeal was to get deep, deep cleaned, so that’s how I spent my Sunday afternoon instead of watching football.  It was time well-spent, although it might be debatable who came out the loser in the Kitchen v. Gwen match.

What didn’t come out a loser, however, were these muffins.  Once I was finally able to get my act together, I soothed my bruised ego by sneaking some licks of the batter spoon (yes, raw egg and all–I’m building immunities!) and filling my house with the aroma of toasted hazelnut and sweet, sweet muffins. These are, of course, not Paleo, but after some underwhelming attempts at grain-free baking, I’ve decided that if I want to do baked goods, I will embrace flour (and not the Paleo-flour substitutes.  Normal flour.  I feel like it kind of defeats the purpose to go out of your way to buy expensive, Paleo-friendly ingredients to make treats out of.  Embrace the treats or don’t have them at all is kind of my philosophy.  Perhaps better known as “go big or go home.”).  Thus, my solution has been to do the weekly breakfast rotations , balancing an intermittent grain fix with other whole food breakfasts.  This works for me, but your mileage may vary, so, again, pay attention to your body.

To that end, I made several substitutions to put these muffins more squarely into “breakfast,” rather than “dessert,” but really, they work either way.  I’ve probably mentioned before that most recipes for me can always do with less sugar.  Now, I don’t hate myself, so I don’t ever completely take it out, but, as a rule, I go to the next smallest cup size I have (ie if the recipe calls for 1/2 cup, I’ll round down to 1/3).  I also halved the amount of butter, substituting coconut oil for the remaining amount.  Instead of buttermilk, I increased the protein content of the muffin by using equal parts Greek yogurt and almond milk.  I switched the respective amounts of flour so that it was majority whole wheat.  I only used 1/3 cup of rolled oats because that’s all I had in the pantry.  And, lastly, I used fewer chocolate chips so that I could feel better about eating them for breakfast.

Pear and Hazelnut Muffins
Adapted from Smitten Kitchen, who adapted it from Whole-Grain Mornings
Serves 13 (I don’t know how I got that number, but they were quite large!)

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Ingredients:

2 medium pears
3 tbsp unsalted butter
3 tbsp coconut oil
1/2 cup brown sugar
1/2 cup Greek yogurt
1/2 cup almond milk
2 large eggs, lightly beaten
1.5 tsp vanilla extract
1/3 cup rolled oats
1/2 cup all-purpose flour
1 cup whole wheat flour
3/4 tsp baking soda
2 tsp baking powder
1/4 tsp cinnamon
1/2 tsp ground nutmeg
3/4 tsp kosher salt
1 cup toasted hazelnuts, coarsely chopped
1/3 cup dark chocolate chips (optional)

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Directions:

1.  Heat oven to 425 degrees Fahrenheit. Then, put the butter and the coconut oil into a shallow dish, and microwave for 20-30 seconds until melted.  Remove from microwave and put on counter to cool.
2.  Line a muffin tin with muffin papers or butter the cups.
3.  Peel and core your pears.  I use this inexpensive apple corer.  Place your boxed grater in a large bowl, and use the large holes to grate the pear (be careful with your fingers!).  This will yield somewhere between 1-1.5 cups of shredded pear.
4.  Take the box grater out, and add the butter and oil mixture, sugar, Greek yogurt, almond milk, eggs, and vanilla until combined.
5.  In a separate bowl, whisk together all the dry ingredients:  the oats, flours, baking soda, baking powder, cinnamon, nutmeg, salt, all but 1/2 cup of the chopped hazelnuts, and the chocolate chips.

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6.  Pour the dry ingredients into the bigger bowl with the wet ingredients, and gently fold it together using a spatula to scrape down the sides.  You want to mix only until just combined (which for me meant until I didn’t see any dry flour anymore), and try not to over-mix.

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7.  Fill the muffin cups nearly to the top with the mixture and sprinkle with the remaining 1/2 cup of hazelnuts.

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8.  Place the muffins in the oven, and immediately reduce the heat of the oven to 375 degrees Fahrenheit.  Bake for 20-25 minutes, until the tops are golden brown, the hazelnuts are fragrant, and a toothpick inserted into the center comes out clean.  Let the muffins cool in the pan for about 10 minutes, and then remove them to a cooling rack.  Serve warm with a dab of butter or by themselves!

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Pear and Hazelnut (Pearzelnut?) Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 13
Ingredients
  • 2 medium pears
  • 3 tbsp unsalted butter
  • 3 tbsp coconut oil
  • ½ cup brown sugar
  • ½ cup Greek yogurt
  • ½ cup almond milk
  • 2 large eggs, lightly beaten
  • 1.5 tsp vanilla extract
  • ⅓ cup rolled oats
  • ½ cup all-purpose flour
  • 1 cup whole wheat flour
  • ¾ tsp baking soda
  • 2 tsp baking powder
  • ¼ tsp cinnamon
  • ½ tsp ground nutmeg
  • ¾ tsp kosher salt
  • 1 cup toasted hazelnuts, coarsely chopped (you can use your food processor for this!)
  • ⅓ cup dark chocolate chips (optional)
Directions
  1. Heat oven to 425 degrees Fahrenheit. After, put the butter and the coconut oil into a shallow dish, and microwave for 20-30 seconds until melted. Remove from microwave and put on counter to cool.
  2. Line a muffin tin with muffin papers or butter the cups.
  3. Peel and core your pears. I use this inexpensive apple corer. Place your boxed grater in a large bowl, and use the large holes to grate the pear (be careful with your fingers!). This will yield somewhere between 1-1.5 cups of shredded pair. Use all or less depending on your preference.
  4. Take the box grater out, and add the butter and oil mixture, sugar, Greek yogurt, almond milk, eggs, and vanilla until combined.
  5. In a separate bowl, whisk together all the dry ingredients: the oats, flours, baking soda, baking powder, cinnamon, nutmeg, salt, all but ½ cup of the chopped hazelnuts, and the chocolate chips.
  6. Pour the dry ingredients into the bigger bowl with the wet ingredients, and gently fold it together using a spatula to scrape down the sides. You want to mix only until just combined (which for me meant until I didn't see any dry flour anymore), and try not to over-mix.
  7. Fill the muffin cups nearly to the top with the mixture and sprinkle with the remaining ½ cup of hazelnuts.
  8. Place the muffins in the oven, and then immediately reduce the heat of the oven to 375 degrees Fahrenheit. Bake for 20-25 minutes, until the tops are golden brown, the hazelnuts are fragrant, and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for about 10 minutes, and then remove them to a cooling rack. Serve warm with a dab of butter or by themselves!
Notes
If you can't find pre-toasted hazelnuts, I just put raw hazelnuts in my toaster oven for 10 minutes at 350 degrees. This has the added benefit of making the skins fairly easy to remove by rubbing the cooled nuts between your hands.