Soft, moist and fluffy! These Quinoa Flake Bakes are so delicious! They are a perfect replacement for traditional breakfast scones and biscotti, go great with coffee and won’t leave you yearning for a mid morning nap at the office.
The only sweetness here is from honey- I used a delicious Cuban honey that one of my clients brought back for me from her trip. Feel free to use maple syrup!
This recipe calls for a combination of oats and quinoa flakes for this recipe but I think next time I might just only use quinoa flakes. If you want to get really crazy you could also use chocolate chips!
If the banana is soft and ripe- it will mash well with a fork with the peanut butter and egg. If your using one that’s under ripe I would suggest pre-smashing it on a plate or using a food processor.
Sometimes I make these into cookie form, sometimes muffin form, and sometimes into a loaf. Really it just depends on your mood. If your unsure about baking time these can burn easily and placing them on a baking tray with parchment paper will ensure the don’t stick.
Zucchini Quinoa Flake Breakfast Bakes
Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Serves: 12 – 14 cookies
- ½ cup peanut butter (or nut/seed butter of choice)
- ¼ cup honey
- 1 medium banana
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup rolled oats
- ½ cup quinoa flakes
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup shredded zucchini, pressed in a dish towel
- 2 tablespoons chia seeds
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Add peanut butter, honey, smashed banana, egg and vanilla in a large bowl, mix until combined.
- Add oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together.
- Fold in shredded zucchini and chia seeds.
- Spoon 2 tbs of dough onto the baking sheet at a time
- Bake cookies on center rack for 15 – 18 minutes until edges are golden brown.
- Remove and let cool completely