Hot Banana Breakfast Quinoa

Hot-Banana-Breakfast-Quinoa

Pretty much as soon as I made Banana Breakfast Quinoa I knew I wanted to try a hot, cooked version of it. I really like eggs in the morning so adding them and cooking it in the microwave seemed to be the easiest way to make something tasty. What resulted is a warm, hearty breakfast reminiscent of banana bread that’s both delicious and filling.

Hot-Banana-Breakfast-Quinoa-scoop

This has quickly become my new favorite breakfast, one that I eat most days of the week. It doesn’t take more than 10 minutes to make start to finish so even on my busy mornings I have time to throw it together. And it’s filling and healthy, too. A bowl with 2 tablespoons of peanut butter clocks in at around 25 grams of protein and no added sugar.

Hot Banana Breakfast Quinoa

Prep time: 5 minutes

Cook time: 3 minutes

Ingredients(For 1 serving):

  • 1 banana, mashed
  • 1/3 cup cooked quinoa
  • 2 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • Nuts, nut butter, dried fruit, or sweetener for toppings

Hot-Banana-Breakfast-Quinoa-garnish

Method:

  1. Combine the mashed banana, quinoa, eggs, salt, and cinnamon together in a small bowl and mix thoroughly.
  2. Transfer the batter to a ramekin or other microwave-safe bowl, leaving a little room at the top to prevent overflow.
  3. Microwave on high for 3 minutes or until the center is cooked through and set.
  4. Top with nuts, dried fruit, and/or sweetener and eat hot.

Hot-Banana-Breakfast-Quinoa-texture

The texture, as you can see, is soft and spongy almost like a baked bread pudding. You could also try baking it in the oven for 12-15 minutes which would result in a similar texture and flavor.

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41 Responses to Hot Banana Breakfast Quinoa
  1. Dawn @ Blonde on a Mission
    October 21, 2011 | 9:02 am

    This looks really delicious and really interesting! I had no idea quinoa could do that. I am definitely going to experiment with this in the kitchen today!

  2. Anna @ On Anna's Plate
    October 21, 2011 | 9:15 am

    I need to try this…my breakfasts have been seriously lacking in inspiration lately.

  3. Jen
    October 21, 2011 | 9:20 am

    This actually looks good for when a muffin craving hits in the afternoon and I have none around.

    What size ramekin do you use? I didn’t know they could go in the microwave.

    • Wannabe Chef
      October 21, 2011 | 10:20 am

      I think it’s a 6oz ramekin.

      • Katy
        November 5, 2011 | 3:28 pm

        This is a delicious recipe. But I needed 2 6 oz ramekins for the proportions listed.

  4. Louise
    October 21, 2011 | 9:44 am

    This looks delicious – but then ALL your recipes do, and the ones we have tried are – we’re fans!

  5. Ashley Pierrette
    October 21, 2011 | 10:18 am

    YAY! I have all the ingredients for this! I know what I’m having for breakfast tomorrow! 🙂 Would this work with egg whites or do I need to use the yolks also??

    • Wannabe Chef
      October 21, 2011 | 10:21 am

      It would work with egg whites, just expect for it to rise more in the microwave and fall once it’s cooled.

  6. Liz @ Tip Top Shape
    October 21, 2011 | 10:41 am

    This looks fantastic!!

  7. KellyB@Goodfoodtripslife
    October 21, 2011 | 10:51 am

    Oh my gosh… That’s such a great idea!! I’m making this immediately. Thanks for posting. 🙂

  8. hannahmarie
    October 21, 2011 | 12:16 pm

    Yay! I’ve been looking for ways to incorporate quinoa into my breakfasts. I’ve tried dressing it up and pretending it’s oatmeal but that’s just not working for me. This looks incredible, I can’t wait to try it!

  9. Abby @ Abz 'n' Oats
    October 21, 2011 | 12:36 pm

    This sounds wonderful! Definitely adding to my “to make” list! 🙂

  10. Errign
    October 21, 2011 | 8:28 pm

    Yum. Do you think this would work with oats too, just a sort of funky texture, probably?

    • Wannabe Chef
      October 21, 2011 | 10:18 pm

      I’ve thought about that and I don’t think there’s enough liquid to cook the oats. If you use precooked oats, I think it might be a little soggy. I’m skeptical but I’d love to know if you can get it to work. I’ve made it with almond flour and that was really good.

      • Errign
        October 21, 2011 | 10:26 pm

        Hmmm, maybe scottish oats or oat bran… I’ll experiment!

    • Jessy (squeezetheday)
      October 22, 2011 | 10:14 am

      Ashley at edibleperspective.com has some oat breakfast bakes.

  11. lynn @ the actor's diet
    October 21, 2011 | 8:53 pm

    yeah, that looks GOOD. have a wonderful weekend, evan!

  12. Hannah
    October 22, 2011 | 3:09 am

    Completely AMAZING. Kinda better than the microwave Indian I’m eating at the coast before my concert tonight 😛

  13. Hannah
    October 22, 2011 | 3:10 am

    I have this sneaking suspicion that I’m going to want to eat all of Summer’s meals.

  14. Hannah
    October 22, 2011 | 3:11 am

    Um, so I just had two tabs open and wrote my comment to Heather on your blog. 😛 What I meant to say was holy smokes, I want this quinoa, and I can’t wait for bananas to be affordable 🙂

  15. Jessy (squeezetheday)
    October 22, 2011 | 10:14 am

    This looks awesome!

  16. […] glad so many people have liked and tried the hot banana breakfast quinoa recipe. In 2 weeks I don’t think I can count the number of times I’ve eaten that on just my […]

  17. sveeta
    October 25, 2011 | 7:34 pm

    I used millet instead, and poured maple syrup on top. AMAZING 🙂

  18. Austin
    October 25, 2011 | 7:55 pm

    I used polenta instead of quinoa, and it came out so good! I had to cook it for about 10 minutes, but I’m not sure if that was related to the grain or the fact that the polenta went straight from the pot to the eggy banana mixture.

  19. Kristin @ STUFT Mama
    October 28, 2011 | 5:40 am

    Okay- yum! I make these ALL the time with coconut flour. Quinoa?? Brilliant! I can’t wait to try it! If I would juts get to bed I might have enough time in the morning to make it. ha!

  20. […] I find so do our taste buds usually. I’ve started to like earthier tasting foods like cinnamon in banana quinoa bakes, nutmeg in mashed squash, and candy corn in just about everything else. This week though I’ve […]

  21. […] what the HECK happened to my week, I leave you with one of my favorite breakfast recipes: baked quinoa. It’s super easy and super satisfying, and I guarantee you’ll find yourself wanting it […]

  22. Keia
    January 3, 2012 | 11:08 am

    Was wondering if the quiona needs to be cooked first? I used boxed quiona and mixed it in and it just didn’t look the same. Everything else was fine except that..

    • Wannabe Chef
      January 3, 2012 | 2:17 pm

      Yes, the quinoa used in this recipe is meant to be precooked.

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    March 4, 2012 | 12:55 pm

    […] Adapted slightly from The Wannabe Chef […]

  26. melissa
    March 28, 2012 | 11:09 am

    Just wanted to say, i made this last night for dinner (!!!!) and this morning for breakfast, I loved it so much. 2 tbsp of almond butter on top, smoosh/stir it right into the hot bake, and voila. Perfect filling breakfast.

  27. Alisa
    August 12, 2012 | 8:41 am

    I just made this and am eating it now. I’m in love – it’s amazing!

  28. Tiffany
    August 22, 2012 | 12:42 pm

    So yummy! Thanks for posting. I topped it with Honey!

  29. Bill
    March 15, 2013 | 11:42 am

    I made this, this morning. Outstanding! I did add about a tablespoon of honey and some chopped pecans :D…Question, you mention baking it in the oven….What temperature setting?

    • Wannabe Chef
      March 15, 2013 | 12:39 pm

      I would do it at 350 degrees

  30. Bill
    March 15, 2013 | 6:32 pm

    That’s what I figured, but I’ve been known to mess things up now and then lol. Thanks for the info!

  31. Ashley
    May 17, 2013 | 7:56 pm

    This was SOOOOO good!! My daughter and I had this tonight. It was amazing! Thanks so much 🙂

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  33. SG
    June 27, 2015 | 1:34 pm

    WAAAAY too much salt. totally ruined it. should have went with my gut and not even included it