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Banana Bread Baked Quinoa Breakfast Bars

Banana Bread Baked Quinoa – a hearty & wholesome breakfast that will nourish your body and fill you up for hours!

Banana Bread Baked Quinoa – a wholesome “grab and go” breakfast that nourishes your body & fills you up for hours!… @choccoveredkt https://chocolatecoveredkatie.com/

I kind of, sort of, maybe, definitely, really LOVE breakfast foods ♥

And I especially really love breakfast foods that can be made ahead of time. Like this banana bread baked quinoa – It tastes even better the next day!

This recipe is lunchbox-friendly,  makes a great snack, and leftovers can easily be portioned out and frozen for an instant “grab and go” breakfast any time you’re in a rush.

banana quinoa ingredients

It’s pretty impossible to go wrong with bananas, quinoa, and chocolate chips; and this breakfast has the added benefit of being completely free of added sugars!

No white sugar, honey, brown sugar, corn syrup, or even maple syrup are needed to make the recipe, which gets its sweetness naturally from the caramelized banana and cinnamon. Of course, I am not going to stop you if you wish to add chocolate chips like I did… but they are not required if you’d prefer to leave them out.

banana bread quinoa

banana quinoa

Banana Bread Baked Quinoa – a wholesome “grab and go” breakfast that nourishes your body & fills you up for hours!… @choccoveredkt https://chocolatecoveredkatie.com/

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Banana Bread Baked Quinoa

Banana Bread Baked Quinoa Breakfast Bars

Total Time: 1h
Yield: 4-6 servings
Print This Recipe 5/5

Ingredients

  • 1 cup uncooked quinoa (155g)
  • 1/2 tsp cinnamon
  • handful chocolate chips or carob chips
  • 1/4 tsp salt
  • 1 1/3 cup mashed overripe banana
  • 1 cup milk of choice
  • 2 tbsp nut butter OR more milk of choice
  • 1 tsp pure vanilla extract
  • optional handful crushed walnuts, shredded coconut, raisins, etc.

Instructions

Grease an 8-inch pan, and set aside. Preheat oven to 350F. Stir together all dry ingredients in a large mixing bowl, including a handful of mini or regular chocolate chips if desired. Add all remaining ingredients, and stir to evenly combine. Transfer to the pan. I pressed some chocolate chips into the top as well. Bake 28 minutes. Keeping the oven door CLOSED, turn off the heat. Leave the pan in the closed oven for another 25 minutes. When this time is up, remove from the oven and cut into bars or scoop out of the pan. It will also firm up more overnight and be easier to cut without breaking. Top with pure maple syrup or coconut butter if desired, and store leftovers covered in the fridge or freezer.

View Nutrition Facts

 

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Published on March 3, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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45 Comments

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  1. Sara says

    First off – yum! I just made this recipe over the weekend. The only problem I had was that it didn’t hold together very well once it was cut into squares. Would coconut oil help keep the bars together? Otherwise, I love this with almond butter, and will definitely be making it again!

    • Dianna says

      I added 1/4 c ground flaxseed meal and cooked for 30 minutes then stand for 20 minutes outside the oven. That made them hold together very well.

  2. Dee says

    Hiya! 🙂 I tried making these last night… my apartment smelled AMAZING! 🙂 After the prescribed baking/in-oven cooling time, they came out beautifully browned, but very gunky inside. I put them back in the oven for another two rounds of baking/cooling, then left them on the counter overnight, covered with a light dishtowel. This morning, they’re still gunkier than I’d like (but quite delicious!). Has anybody tried baking these at say 400 degrees? (Or maybe at a lower heat for MUCH longer?)

    • Dee says

      In addition to my comment about the gunkiness – the quinoa was crunchier than we would have liked. Would the lower heat for longer also help the quinoa to soften up a little? How to achieve crispy instead of hard?

  3. Mina says

    Hi,
    I just tried this recipe but the layer of quinoa at the bottom didn’t cook.. the seeds were still hard. Inside the bar they had popped and were soft & good to eat. Is it supposed to be crunchy?

    What might I be doing wrong?

    Thanks!

    • Jason Sanford says

      Hmmm I haven’t had that happen with this recipe but did have it happen once with another quinoa recipe I made. I would just be sure to stir extremely well when you’re mixing dry and wet, to ensure that even the pieces on the bottom get mixed in with the wet ingredients. Not sure about your case, but what had happened in the other recipe that I’d made was that some of the quinoa hadn’t gotten well incorporated.

  4. Jessi says

    I tried this recipe and just was not impressed with the flavor. I found it just tasted like plain quinoa, which is not what I was expecting. I probably would not make this one again.

    • Jason Sanford says

      Just to check, how ripe were your bananas? If they weren’t at least halfway brown, could possibly just be that they weren’t ripe enough! Not overripe bananas can give an unpleasant “earth” taste to recipes.

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