Quinoa Flake Breakfast Bake

When I featured this breakfast on Instagram and in my “behind the Instagram” WIAW post, I got a lot of comments about how delicious it looked and requests for a recipe. I pointed people to my recipe for a Baked Quinoa Flax Cake, but realized that since beginning to use quinoa flakes instead of oats for my baked breakfast cakes a few months ago, I’ve been experimenting and varying ingredients just like I used to with my oatmeal cakes. My current favorite version is a little different than the recipe I posted in January, and now I’m sharing it here. This Quinoa Flake Breakfast Bake is the perfect grain free way to begin your day, and also a neat little vehicle for peanut butter, chocolate chips, fruity jam, or other delicacies to make their mark on your morning.



A gluten and dairy free breakfast bake made with quinoa flakes, customizable and easy to make ahead for breakfast to go!




This breakfast bake combines the outer sturdiness of a hearty muffin, and the softer texture of the inside of a muffin top. It retains the shape of a little cake that you can ice as you desire. And it holds up to being stuffed with whatever your taste buds may desire, from spreads to mix-ins. With a neutral  cake that can go sweet or savory, the flavor possibilities are endless.




Quinoa Cake with Peanut Butter and Chocolate




Another great thing about this go-to breakfast? It’s not just gluten free, but grain and dairy free. Quinoa flakes (quinoa being a seed, not a grain) provide the base and the name for the dish, and the ingredient list is pretty short. An egg, applesauce (or pumpkin or banana), coconut milk, a bit of coconut oil, a pinch of cinnamon, and then whatever you need to create your perfect flavor. Simple to stir up, and easy to pop in the oven while you get ready for the day, then pop out and wrap up to take to work if that’s where you break your fast!




A gluten and dairy free breakfast bake made with quinoa flakes, customizable and easy to make ahead for breakfast to go!




As you can see, I typically enjoy my breakfast cakes with peanut butter or sunflower butter, chocolate chips, or jam. But I’ve also taken to tossing in a handful of berries (before topping with peanut butter for a PB&J treat) or going full on cocoa crazy by adding cocoa powder to the mix. The only limits to this breakfast are the bounds of your imagination…or your pantry 🙂






Quinoa Flake Breakfast Bake
Recipe Type: Breakfast
Cuisine: Gluten Free, Grain Free, Dairy Free
Author: Alyssa
Prep time:
Cook time:
Total time:
Serves: 1 cake
A gluten and dairy free breakfast bake made with quinoa flakes, customizable and easy to make ahead for breakfast to go.
  • 1/2 cup quinoa flakes
  • 1 large egg
  • 1/4 cup coconut milk
  • 1/4 cup applesauce*
  • 1 tsp coconut oil
  • 1 tsp cinnamon
  • Optional: pinch stevia or other sweetener, and any add-ins
  1. Preheat oven to 350 degrees.
  2. In a small bowl, whisk egg until frothy.
  3. Add in coconut milk, applesauce, and coconut oil and stir well.
  4. Add quinoa flakes and cinnamon, along with any add-ins like chocolate chips or berries.
  5. Grease an individual ramekin and pour in batter.
  6. Bake at 350 degrees for 20 minutes, then set to low broil for additional 2-4 minutes.
  7. Let cool, then slide a knife around the edge and carefully flip the cake out of the ramekin.
  8. Enjoy your breakfast!
Serving size: 1 cake
*Can substitute pure pumpkin or mashed banana for different flavors.








Have you ever tried quinoa flakes?


Do you try to find alternatives for different dietary restrictions?


Favorite grain free baked good?







© 2016 Renaissance Runner Girl. All rights reserved.


14 thoughts on “Quinoa Flake Breakfast Bake

  1. These really look delicious! With chocolate and peanut butter? Yes please!
    I haven’t used quinoa flakes so far, but you keep bringing them up in your recipes so I’m intrigued for sure… 🙂
    Have a great weekend.


  2. Where do you get quinoa flakes? I had a recipe last night that called for them, but I didn’t have them so I used flakes of flaxseed. This looks light and fluffy!


  3. Oooh I like this very much. I haven’t played around with quinoa flakes in ages but just found a bag still in my pantry. I’m always looking for new “bake” ideas – they are the best vessels for loading on the toppings


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