5 Minute Banana Chocolate Chip Quinoa Flake Bake

It’s baaaaack….

The breakfast that I was head over heals in love with last summer is making a major come back.

Quinoa flake bakes are the king of all quinoa flake recipes. They’re a breakfast cake, a protein monster, can be made vegan, are loaded with fiber, and contribute over 15% of your RDA of iron. Not to mention, they’re fabulous as training fuel when preparing for a marathon or other high endurance activity.

If you have a bag of lonely quinoa flakes in the back of your pantry that you haven’t put to good use you owe it to yourself to try one of these bakes. They’re so good and easy, too!

… and this one has chocolate. You just cannot go wrong!

print, email or text this recipe

4.8 from 10 reviews
5 Minute Banana Chocolate Chip Quinoa Flake Bake
Recipe type: Vegan (option), Gluten-free, Dairy-free, Yeast-free, Corn-free
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake, 1 serving
The perfect 5 minute breakfast that’s high in protein, fiber… and chocolate.
  1. Prepare a 16oz. microwave/oven safe dish by oiling with a dab of coconut oil. Set aside. Drop all ingredients in a small bowl and mix until fully incorporated. Press mixture into prepare dish and even out with fork.
  2. Microwave option: Place in the microwave and cook for 2.5 minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the dish. Don’t bake it too long, or you’ll have a chocolate Frisbee!
  3. Oven option: Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean.
  4. Allow to rest for 1 minute before tipping over onto a plate and smothering with your favorite toppings.
Feel free to use 1 egg in place of egg whites. To keep vegan, use ¼ cup apple sauce.

Have a fabulous weekend, everyone!

Struggling to lose weight


  1. I tried your recipe today and I have to say it was yummilicious! I did use a whole egg and a whole banana instead just because if I don’t, the leftover will most likely end up forgotten at the back of the fridge. Thanks for sharing. Just waiting for my 1 yr old son to wake up from his nap and I will get him to try it. If he’s not keen on it then more for me haha! :)

    • Hooray! I’m so glad you liked it. Thanks for sharing :)

  2. Thank you for sharing this recipe! I discovered that I’m gluten-intolerant last year, and while I feel so much better avoiding it, oatmeal is one of the foods I was missing…until I found this recipe. My whole family will eat it, and they don’t even mind waiting 30 minutes for me to bake a pan of it. It’s very easy to switch up with strawberries or other toppings. Delicious!

  3. HI there, just happened to stumble upon your blog…I love what you do! We have a lot in common in regards to cooking! I’ve been obsessed with mug cakes lately and most recently have been whipping up recipes with quinoa flakes (also my new fave in the kitchen-although I’ve been cooking with regular quinoa for ages!). I just made a mug cake the other day with homemade applesauce, chia seeds and quinoa flakes…so easy, so simple, so healthy AND so delicious, right?!!

    • Hey Lisa! Thanks for stopping in and saying hello :) Wow, that cake sounds amazing. Love quinoa flakes!

  4. I’m the one that commented yesterday on the Blueberry Quinoa Flake Breakfast Bake recipe and we did try this one today. It was a HUGE hit with my four year old triplets! HUGE! In fact, the second one is in the oven now because my son cried when he finished his 1/3 of the first bake and asked for more and there wasn’t any. Granted, he’s been on edge lately and crying easily, but still. I’ll know better and just double it next time!

    I made a few small changes, but nothing major. Like using the entire egg because I hate having random egg yolks to use up. I also used more banana, about half a medium banana, because when I eyeballed a 3 Tbsp chunk and then mashed it, it didn’t look like much. I also used a heaping Tbsp of chocolate chips to make it more appealing to the two that haven’t liked the blueberry bake, but I don’t have to do that again because they both gobbled it up and asked for more!

    Thanks for another great recipe! I’ll be posting a link to this recipe on facebook and recommending it to friends!

    • It’s still in the oven and they keep asking, “Is it done yet, Mama?” Definitely a keeper!

  5. WOW! Thank you or posting this recipe. I tripled the recipe and made them into 10 muffins. I am freezing them for the week, so they can be a quick grab and go snack. I made the vegan version and they were heavenly :)