Chocolate N’ Nut Butter Quinoa Bake

November 4, 2011 at 9:00 am 12 comments

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)

Ingredients

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

Directions
(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!).

Entry filed under: Breakfast, Gluten Free, Refined Sugar Free, Sides and Snacks, Vegan. Tags: , , , , , , , , , .

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12 Comments Add your own

  • 1. Cara  |  November 4, 2011 at 9:11 am

    I keep seeing these bakes and they sound so good! And your bake looks gorgeous!! Convince my lazy bones to make these in the morning🙂

    Reply
    • 2. naturalnoshing  |  November 7, 2011 at 3:50 pm

      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!

      Reply
  • 3. Sonia The Healthy Foodie  |  November 4, 2011 at 2:05 pm

    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!

    Reply
  • 4. A Tablespoon of Liz  |  November 4, 2011 at 3:14 pm

    This looks AMAZING! Quinoa is by far one of my favorite grains.

    Reply
    • 5. naturalnoshing  |  November 7, 2011 at 3:43 pm

      I love quinoa too!!! add nut butter and chocolate and I’m sold!

      Reply
  • 6. Lindsay  |  November 6, 2011 at 9:22 pm

    This looks delicious! I’ve seen similar baked things around blog land – they look so yummy! I like that yours is made with quinoa!

    Reply
    • 7. naturalnoshing  |  November 7, 2011 at 3:48 pm

      Thanks Lindsay! Chocolate for breakfast makes everything yummy, right? : )

      Reply
  • 8. Christine  |  November 8, 2011 at 6:58 pm

    Hi Nora, Your Quinoa Bake recipe has been selected by Knapkins to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/415?source=blog Congrats again!!🙂

    Reply
    • 9. naturalnoshing  |  November 9, 2011 at 8:53 pm

      Wow, thanks so much Christine! I will pass along!🙂

      Reply
  • 10. Apple Quinoa Instant Breakfast Bake | The Healthy Foodie  |  November 22, 2011 at 6:39 pm

    […] got the idea for this one after Nora posted this gorgeous recipe for a Chocolate and Peanut Butter Quinoa Bake. She used quinoa flakes, but it got me wondering how cooked quinoa would behave in an instant bake. […]

    Reply
  • 11. lizeckel  |  November 24, 2011 at 6:31 am

    would i be able to sub cooked quinoa for the flakes?
    ps, this is beautiful!

    Reply
    • 12. naturalnoshing  |  November 28, 2011 at 6:09 pm

      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!

      Reply

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