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This vegan baked breakfast quinoa with zucchini is a delicious way to serve quinoa to babies and kids. It’s also an easy opportunity to add variety to their breakfast or snack!

A slice of breakfast bake with yogurt, banana, and raspberry.
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Reasons to love this baked quinoa

Baked oatmeal is such an iconic no-fuss and satisfying breakfast, and we certainly enjoy it quite often! By the way, you need to try this savory baked oatmeal version!

But it’s good to mix things up, especially when feeding babies and kids. Introducing them to a wide variety of foods from early on is important in helping them to develop an adventurous palate.

Enter this breakfast baked quinoa!

Cooking with quinoa is so fun. It’s versatile and such an easy way to amp up the intake of iron, protein, and fiber.

Here’s how to cook it perfectly as well as several family friendly quinoa recipes.

And now this quinoa breakfast bake with zucchini! Every time I make this, my toddler always screams “BROWNIE!” Thanks to the cinnamon, the color is dark brown.’

If your child loves chocolate, you should totally make these chocolate zucchini muffins too!

May be interested in: Easy Breakfast Ideas for babies or toddlers

Ingredients

All the ingredients laid out on a wooden board.
  • Quinoa – yellow variety will work best as the flavor is milder.
  • Zucchini – you can use other vegetables as well! finely chopped broccoli, cauliflower, grated carrots, sweet potatoes will all work
  • Banana – acts as thickener and adds sweetness.
  • Cinnamon – This is the only spice used so use the good stuff! Ceylon cinnamon is more expensive BUT well worth the investment. You’ll see ;).
  • Coconut milk – full fat canned coconut milk is the best! Not only is it more flavorful and richer, The ones that come in a carton oftentimes contain added sugar and preservatives. You can also use other milk of choice, but I personally love coconut milk in this bake.
  • Chia and flax seeds – Great sources of protein, fiber, and omega 3 fatty acids and help bind all the ingredients together. Here’s everything you need to know about serving chia seeds to babies as well as recipes.

Step-by-Step Instructions

A two image collage of cooking process step by step
mixture poured into a square pan.

Tips for success (be sure to read!)

  • Be sure to squeeze out as much excess moisture as you can from the zucchini by using a dish towel or cheesecloth.
  • Go ahead and grate extra so you can enjoy throughout the week in oatmeal, lentils, muffins, cookies.
  • I like to use a combination of chia and flax seeds in place of eggs. Flax seeds provide an earthy, nutty flavor, and adding chia seeds results in a thicker texture. If you wish, you can use just one of the two.
  • The recipe calls for 2 cups of milk, but canned coconut milk comes as 15 ounce portions, which is about 1 3/4 cup. You can open up another can, but I personally like to add 1/4 cup of whole fat cow’s milk, which is what we always have on hand for our toddler. Whatever you do, just make sure you’re adding 2 cups of milk total.
  • If you want a clean slice, refrigerate for at least an hour.

Best Milk for Toddlers

Topping Suggestions

An overhead shot of the bake with a forkful to the side.

This breakfast quinoa bake is delicious on its own, but just like with baked oatmeals, toppings are where the fun is!

You can serve this for breakfast/snack every day of the week and still invite variety, fun, texture, and color to your baby and/or child’s plate simply by switching up the add-ins.

Here are some suggestions:

Serving Tips for Babies and Kids

This zucchini quinoa breakfast bake can be enjoyed warm or cold. There are two ways you can serve this:

A slice of quinoa bake with yogurt and peanut butter with banana slices, raspberries, and grated zucchini on the side.

For older babies and toddlers, slice and serve in a plate/bowl with suggested toppings of choice. Refrigerating will really help it to firm up.

Quinoa bake served in a baby bowl with thinned out peanut butter and two raspberries.

OR

Scoop into a bowl, mash, and add some milk and/or yogurt along with the toppings. Now you have quinoa porridge!

I recommend this for young babies, 6-9 months. Even though you could cut into strips, their strong grasp will likely cause it to fall apart.

This spoon is perfect for babies! Simply preload and place on the table/bowl for them to pick up or hand it to them vertically in the air.

Our FAVORITE plates, bowls, and spoons

Frequently Asked Questions

What if I want a denser, firmer texture to make it finger friendly for my baby?

This quinoa bake is firm enough to be cut into slices and enjoyed with a fork.
However, once you take a bite, it won’t hold together like baked oatmeal would.

So instead of using 1 cup of quinoa, try adding 1/2 cup quinoa and 1/2 cup rolled oats.

How long will the leftovers keep?

You can transfer to an airtight container and keep in the fridge for up to 5 days. Switch up the toppings, and you can enjoy a different variation every single day of the week!

How to reheat leftovers?

the best way is to microwave for about a minute and top with suggested toppings.

Can I freeze this breakfast bake?

Yup! Slice and flash freeze. Transfer to a freezer-safe bag or container and freeze for up to 3 months.

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

4.95 from 18 votes

Baked Breakfast Quinoa with Zucchini

This vegan quinoa bake with zucchini is a delicious way to serve quinoa to babies and kids. It's also an easy opportunity to add variety to their breakfast or snack!
Prep Time: 5 minutes
Cook Time: 42 minutes
Total Time: 47 minutes
Servings: 16
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Equipment

Ingredients 

  • 1 cup (240g) mashed bananas, 2 medium banana
  • 15 ounce can full fat unsweetened coconut milk (+ 1/4 cup of milk, see note)
  • 1 tablespoon cinnamon
  • 1 cup (195g) dry quinoa, rinsed
  • 2 tablespoons chia seeds
  • 2 tablespoons ground flaxseeds
  • 1 cup squeezed zucchini, about 1 medium, (120g measured after squeezing)

Instructions 

  • Preheat oven to 375 degrees Fahrenheit. Lightly grease a 8 inch square pan and set aside.
  • In a large bowl, stir together all the ingredients minus the zucchini until well combined. Fold in the zucchini.
  • Pour the mixture into the pan.
  • Bake for 45-50 minutes, until the center is set.
  • Allow for it cool for at least 15 minutes. Scoop and serve with toppings of choice

Notes

  • Be sure to squeeze out as much excess moisture as you can from the zucchini by using a dish towel or cheesecloth.
  • I like to use a combination of chia and flax seeds in place of eggs. If you wish, you can use just one of the two.
  • You will need 2 cups of milk total. 15 ounce can is about 1 3/4 cup. And rather than opening up another can, add 1/4 cup of whatever milk you have on hand (dairy or non-dairy).
  • If you want a clean slice, refrigerate for at least an hour.
  • Transfer leftovers to an airtight container and keep in the fridge for up to 5 days or freeze for up to 3 months.
 
 

Nutrition

Calories: 128kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Sodium: 6mg | Fiber: 3g
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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Recipe Rating




16 Comments

  1. 5 stars
    My soon 2yo daughter loved this! And I love your nutritious recipes, had many successes with them, thank you!

    I used half quinoa/rolled oats as another commenter recommended.

    Do you have any suggestions to replacing shred zucchini to add variation to the recipe?

    1. Oh I’m so glad!! Try with carrots, broccoli (was surprisingly good!), or grated fruits like apples, pear, etc.

  2. 4 stars
    So easy to make, and it’s so nice to have a different breakfast easily ready for my toddler. I freeze it in portions and put in the fridge the night before. I would love to see some variations of this, too! (I tried an avocado applesauce one that was a little too dry/ not quite sweet enough).

  3. 5 stars
    I’m still a newbie to cooking with quinoa, but I really enjoyed this along with my 12 month old; I actually ate some for dessert after baby went to bed. Lol. I froze most of it into small squares with your suggested flash-freeze method and love having it on hand for breakfast or snacks.

    1. Yay! This makes me so happy to hear! If you’re looking for more freezer-friendly quinoa recipes, give my vegetable quinoa muffins a try too!

  4. Hi, this recipe looks amazing, have used half oat and half quinoa so my 8 month old can hold. Have also used greek natutal yoghurt mixed with water for the liquid as i was out of coconut milk. I have just put this in silicon muffin trays as that is all I had, what do you think the temperature and cooking time will need to be adjusted to?
    Thank you 😊

    1. HI! Hmm I haven’t tried and these are a lot of changes to the recipe.. Same temperature but start checking after 20 minutes.

  5. Eek! Even though the instructions said see note, I definitely didn’t read the note until after I’d already put the pan in the oven. I hope they turn out!! Might be worth it to add the extra half cup of liquid to the ingredients list. Like 15oz coconut milk +1/2 cup extra milk (see note), or something like that. Really big fan of your website, just wanted to mention this in case others do the same. 🙂

  6. Hi there, the recipe calls for 1 cup of zucchini- is that measured before or after squeezing? For example, would we grate out 1 cup of zucchini first and then squeeze out the water?