Breakfast Quinoa Loaf

Breakfast Quinoa Loaf

This quinoa loaf is such a great breakfast solution and is perfect for when you have a little extra cooked quinoa on hand. And all you need is  a plain mixing bowl + a wooden spoon. (minimal clean up is my favourite!) 

I love cooking this up for breakfast or for a morning snack during the colder months and it is especially divine when topped with nut butter and sliced banana.

In the process of fine tuning this recipe I ended up with a lot of extra batches, some of which I sliced and froze for later. As it turns out, this loaf freezes super well and is easily heated in the oven or toaster for a few minutes. It is naturally dairy and gluten free and is easy for the body to digest and full of unrefined goodness that will leave you feeling energised for hours. I love the subtle taste of nutty buckwheat, but it is equally as delicious with almond flour or spelt flour. Check out the substitution notes for exact quantities as the do vary between the different flours.

Breakfast Quinoa Loaf
5.0 from 1 reviews
Recipe type: Bread
Prep time:
Cook time:
Total time:
Serves: 1 loaf (or 8 muffins)
  • 100 gm (1/2 cup / 3 oz) cooked white quinoa
  • 2 eggs
  • 2 tbsp chia seeds
  • 60 ml (1/4 cup) nut milk (or other milk alternative)
  • pinch salt
  • 1 tbsp cinnamon
  • 4-6 tbsp natural sweetener (maple syrup, honey, coconut sugar, stevia etc.)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 60 gm (heaped ¼ cup / 2 oz) buckwheat flour (see notes for substitutions)
  • handful (approx. ¼ cup) raisins
  • handful (approx. ¼ cup) chopped hazelnuts (walnuts, almonds and pecans work well too)
  1. Preheat the oven to 160C
  2. In a bowl, mix cooked quinoa, eggs, sweetener, salt, nut milk and chia seeds and combine well using a wooden spoon.
  3. Leave the mixture to set for a few minutes while measuring the dry ingredients. (This will allow the chia seeds to absorb some of the liquids and thicken up the batter).
  4. Once the batter has thickened up a bit, add the remaining ingredients and combine well.
  5. Line a loaf pan with non-stick parchment paper and slowly pour the batter into the loaf pan. Drizzle with a few extra chopped nuts.
  6. Place the loaf pan in the preheated oven and bake for 30-35 minutes (I used fan force). If you're doing muffins, the baking time with be around 12-15 mins.
Substitution notes:
Buckwheat flour can be replaced with either;
70 ml (heaped ¼ cup / 5 tbsp) spelt flour
120 ml (1/2 cup) almond flour

I love seeing your recreations so please share yours with me on Facebook, Twitter and Instagram using #nyoutritious.

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11 Responses to Breakfast Quinoa Loaf

  1. Looks so delicious and perfect for on the go too!

  2. EatGreen says:

    Just baked it this morning…so yummy 🙂 I will try with almond flour next time. Thank you for the recipe.

  3. Pat says:

    Can I substitute quinoa with other things? I love that the recipe looks so easy. It is just difficult to find quinoa around here. Thanks!

    • Regina says:

      The only thing I can think of that is solar is millet. I’m pretty sure cooked millet in same quantity would work great!

  4. Michaella says:

    I feel kind of stupid for saying this, but what would happen if I didn’t add any flour? The only flour we have is an unhealthy refined white, which I don’t like but my family love (I’m 15). Could I use the other ingredients and still make a healthy breakfast?

    (Just discovered your website and I LOVE it btw!!)

    • Regina says:

      Hi Michaella, unfortunately the recipe won’t work without any flour at all. But the white would work. And otherwise, spelt is an easy to fin alternative which is less refined and not as high in gluten. And thank you, I’m so glad you enjoy the site! x

  5. Lonnie says:

    I’m not a fan of raisins. Would an equal amount of any dried fruit work or are there ones to avoid lest the recipe not turn out well from a baking standpoint?

    • Regina says:

      No, I think most dried fruits would work from a baking standpoint. I have tried chopped dates in place of raisins, which worked out amazing. Good luck!

  6. Allison Duncan says:

    Regina – This recipe is amazing! I’ve been baking large batches (I bake as muffins instead of a loaf) every couple of weeks for the past few months and put it in the freezer and take out a week’s worth of muffins each week. I have one for breakfast every morning. With the baby, it makes my mornings super easy and delicious. My husband loves them too… which is amazing because I’ve never been able to get him to eat quinoa or chia.

    I substitute almond flour and have used cranberries instead of raisins if I’ve run out of raisins.

    Thank you!!

    • Regina says:

      Ali you’re amazing! I’m so glad you and the fam have enjoyed these and that they’ve been helpful with the little one. What a great idea to make them as muffins. I’ll have to try that!

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