Rise and shine to this deliciously wholesome Gingerbread Sweet Quinoa Breakfast Bake—perfect as a festive holiday breakfast treat, yet just as delightful year-round!
One of my fondest holiday memories is making gingerbread houses with my brother on Christmas Eve. Back then, we didn’t have the ready-made kits you see everywhere today. My mom baked the gingerbread from scratch, and once the cookies had cooled, she’d set us up at the living room table with bowls of icing, gumdrops, mini marshmallows, M&Ms, cinnamon sticks, chocolate chips, and candy canes. Christmas music played softly in the background, and as we decorated, we’d sneak far more candy than we probably should have. I still remember the time my brother, too eager to wait, took a big bite out of the roof of his house—and the tears and tantrums that ensued when he realized his masterpiece would look just a little odd. But honestly, who could blame him? The warm, spicy scent of gingerbread filling our house was pure magic.
Gingerbread truly captures the essence of the holidays, which is why I’m always looking for new ways to savor it, whether it’s through gingerbread lattes from my neighborhood coffee shop or in homemade treats that bring the season to life. One of my favorite recipes is this hearty gingerbread quinoa breakfast bake. I’m a huge fan of quinoa and love using it in salads and grain bowls, but it’s surprisingly delicious for breakfast, too. This gingerbread quinoa bake makes its debut in my kitchen in early November, but if I’m honest, it’s also great as a year-round treat. With its creamy texture, a satisfying bite, and all the cozy spices, it makes every morning feel like a celebration.
Is This Gingerbread Sweet Quinoa Breakfast Bake Healthy?
Don’t let its decadence fool you—this quinoa breakfast bake is actually packed with nutrients! Known as a superfood, quinoa is rich in fiber and protein. It’s actually an excellent food for those on a plant-based diet, since it’s a complete protein that contains all nine essential amino acids. Although the recipe calls for a small amount of molasses and maple syrup, you can easily adjust the sweetness. The banana provides natural sweetness, so feel free to halve the maple syrup or even omit it entirely if you prefer. However, I wouldn’t skip the molasses. It’s essential to the gingerbread flavor, adding a hint of subtle bitterness and complexity that gives the dish its unique character. This recipe is both vegan and gluten-free.
On Gingerbread
In the United States, gingerbread became popular during colonial times when European settlers brought over their tradition of baking aromatic cakes with honey, ginger, and other spices. Back then, gingerbread was typically made with molasses, which was a more affordable option than sugar and gave American gingerbread its signature darker, richer flavor. The first gingerbread recipes in the U.S. appeared in American Cookery, a cookbook published in 1796 by Amelia Simmons.
The tradition of making gingerbread houses during the holidays arrived with German immigrants. In Germany, gingerbread houses became popular in the 1800s, inspired by the Hansel and Gretel fairy tale. Today, gingerbread remains beloved in Europe, not just during the holiday season but often year-round. In the Netherlands, for example, gemberkoek (literally “ginger cake”) and speculaas cookies, spiced with cinnamon and nutmeg, are favorites, particularly around St. Nicholas Day on December 5th. In France, pain d’épices, a subtly spiced loaf made with honey and rye flour, is a popular treat during the winter, especially in Alsace and Burgundy.
How to Make Ahead and Store
Keep in mind that this dish needs to be prepared in advance. Any leftovers can be enjoyed warm or cold. They can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the leftovers for up to 3 months.
Serving Suggestions
Looking for more gingerbread inspiration this holiday season? Try this Gingerbread High Protein Oatmeal Recipe or these Healthy Gingerbread Blondies. For something really special, make these Gingerbread Gluten-Free Biscotti With Coffee Glaze. You might want to double the recipe, as they make a beautiful homemade gift!
Ingredients
- 4 medium ripe bananas 3 of them mashed (just under 1 1/2 cups, or 370g)
- 1/4 cup molasses
- 1/4 cup pure maple syrup
- 1 tablespoon cinnamon
- 2 tablespoons pure vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 cup quinoa uncooked
- 2 1/2 cups unsweetened vanilla almond milk
- 1/4 cup slivered almonds
Instructions
- Place the 3 mashed bananas, molasses, maple syrup, cinnamon, vanilla extract, ginger, cloves, allspice, and salt in a 2 1/2 to 3 quart casserole dish and mix well. Add the quinoa and stir until the quinoa is evenly distributed in the banana mixture.
- Whisk in the almond milk. Cover and refrigerate overnight.
- In the morning, heat your oven to 350 degrees Fahrenheit and whisk the mixture thoroughly.
- Cover the dish with aluminum foil. Bake until the liquid is absorbed and the top of the quinoa is set, about 1 hour to 1 hour and 15 minutes.
- Turn your oven to high broil, uncover the pan. Sprinkle with the slivered almonds and lightly press them into the quinoa. Broil until the almonds just turn golden brown, about 2 to 4 minutes. Watch closely, as they burn quickly!
- Let cool for 10 minutes. Thinly slice the remaining banana and divide it over the quinoa before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
I am allergic to nuts but would love to try this. Is there an alternate milk that I could use.
Hi Terra, you can use coconut milk. It is a bit richer but think it should lead to similar results. Hope you enjoy this recipe!
I really wanted to like this but unfortunately, the spice blend was just too much for me. I probably should have reduced the amount of cloves as that is the only one of the spices I don’t usually eat.
Hi Angie, thanks for letting me know. I hope you can retry the recipe and get a more appropriate balance of spices. Please let me know if you do.