Chocolate N’ Nut Butter Quinoa Bake

Happy Friday lovely readers!

I’ve got a breakfast quinoa bake that is packed with decadence and nutrition! Just like my banana bread flake bake from a while back, I’m on a quinoa breakfast kick again. Must be the colder weather that makes me crave a warm and comforting breakfast with lots of flavor AND stars two of my all-time favorite ingredients – nut butter and chocolate. Feel free to use your favorite nut butter and chocolate (or carob) for the bake – the recipe is flexible. I used peanut butter but sunflower seed butter, almond butter, cashew, pecan etc would all work well here.

I’ve listed both quick cooking and baking instructions, just in case you need a fast breakfast or snack on the go.

So I thought I’d give the winter squash a rest…just for a day! Don’t worry, I have plenty of upcoming recipes that will be a great addition to your holiday menus that use your favorite fall flavors and ingredients 🙂

Chocolate N’ Nut Butter Quinoa Bake (adapted from my Banana Bread Quinoa Bake)


½ cup quinoa flakes (can sub oats but cooking time will be less*)
1 Tbsp raw buckwheat groats or millet, optional but adds a nice texture
2-3 tsp chia seeds
¼ cup unsweetened applesauce
½ small banana, mashed
2 Tbsp nut butter (I used peanut butter)
1 1/2 tsp chocolate chips and/or coconut sugar, agave or honey, optional for a sweeter variation
dash of sea salt
dash of pure vanilla extract

For serving
Raw or roasted nuts (I used chopped peanuts) OR more nut butter
Chocolate (or carob) chips or chunks (I used chopped unsweetened Bakers, love this for breakfast)
Coconut butter, optional

(Oven and Microwave Cooking Methods Included)

1. In a small bowl, add in all ingredients and stir until well combined.
2. Grease a 12 to 16 oz microwave safe ramekin or bowl with coconut oil then add quinoa mixture to prepared dish. Press mixture in the ramekin and use fingers, fork or spoon to smooth out create an even surface.

If baking in the oven
Preheat oven to 350F, then place dish in oven and bake for 22-27 minutes, or until toothpick inserted comes out clean. Let cool slightly and then invert onto serving dish, garnish with toppings and enjoy!

If using quick microwave method
Place dish in the microwave and cook for 3 to 4 minutes (microwaves vary). The “bake” will slightly rise and will be more firm to touch and mixture will pull away from the sides of the baking dish. Be careful not to over cook or you will have a hard hockey puck that you will have to give to your dog. Let cool for one minute and then invert onto serving dish, garnish with toppings and enjoy!

*If substituting oats for the quinoa flakes, bake in oven for 20 minutes or until toothpick inserted is clean OR cook in the microwave for about 2 minutes (be careful not to overcook, different microwaves will vary!).

14 thoughts on “Chocolate N’ Nut Butter Quinoa Bake

    • Thanks love! Oh yes, I think you’d like these or a variation – so flexible! I eat them as a mid-morning snack too : ) Doesn’t chocolate and nut butter make you want to get out of bed…they are calling your name….CARA, come in here and EAT ME!

  1. OMG Nora this looks FANTASTIC!!! I am so craving one right now! I was planning on making an apple instant bake this week-end, all of a sudden, I’m thinking I could make it a quinoa apple bake instead… or maybe I could do both!

    That last picture there? YUUUUMMMM! Love it!

  2. Pingback: Apple Quinoa Instant Breakfast Bake | The Healthy Foodie

    • Thank you! I think you could add cooked quinoa in place of the flakes but maybe add a tablespoon of quinoa flour, buckwheat flour or other flour to help bind it better since the bake doesn’t include an egg? I’ll have to experiment!

  3. Hi, thank you so much for this recipe looks yummy!! But if I want to substitute the quinoa flakes to oat ! What type of oats work best in this recipe??

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