Go Back
+ servings
A slice of breakfast bake with yogurt, banana, and raspberry.
Print

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!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 42 minutes
Total Time 47 minutes
Servings 16
Calories 128kcal

Equipment

Ingredients

  • 1 cup (240g) mashed bananas, 2 medium banana
  • 15 ounce can full fat unsweetened coconut milk (+ ¼ 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 ¾ cup. And rather than opening up another can, add ¼ 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