Quinoa Banana Chocolate Coconut Bake

Modified (lowered sugar, substituted coconut milk, added notes to make in Germany) from http://jeanetteshealthyliving.com/2014/02/quinoa-banana-chocolate-chip-breakfast-bake.html

Quinoa Banana Chocolate Coconut Bake

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  • Prep Time


  • Total Time


  • Servings



  • cup [175 g.] quinoa, rinsed and drained well

  • 3

    cups [710 mL] water

  • dash salt

  • 6


  • ¼

    cup + 2 tablespoons [88 mL] light unsweetened coconut milk (The kind which is just coconut milk and water. No added chemicals or sweeteners.)

  • teaspoon vanilla extract [½ Teelöffel Vanille Aroma]

  • ½

    teaspoon [½ Teelöffel] cinnamon

  • 3

    tablespoons [3 Esslöffel] maple syrup

  • 3

    bananas, mashed

  • ¼

    cup + 2 tablespoons [180 g.] dark chocolate, chopped into small pieces (or dark chocolate chips)


1. Bring water to boil; add quinoa and salt. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes until water is absorbed and quinoa is cooked. Remove lid and spoon quinoa into a large mixing bowl. Let cool. 2. Preheat oven to 375 F [190 C] degrees. 3. In a medium bowl, whisk together eggs, coconut milk, vanilla, cinnamon and maple syrup. Add to quinoa and mix well. Gently stir in mashed bananas and chocolate chips. Spoon into individual baking dishes or one large baking dish. Bake for 20-25 minutes until breakfast bake is set.


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