You may read this title and think that I am referring to the fact that it is FINALLY Friday, or FINALLY the long holiday weekend, or perhaps even FINALLY the weather has started to feel like spring (oh wait, no…it was 50 degrees today!).




But no, I am referencing the fact that I was FINALLY able to make this Banana Quinoa Baked Breakfast that I’ve been wanting to make for weeks.  At first I had overripe bananas, but no quinoa.  Then there was the few days we ran out of eggs after making Apple Eggie Cups.  So FINALLY I had all of the ingredients I needed to make this breakfast.  And perfect timing too as I will need breakfast on the go this weekend.


IMG_1901 IMG_1903


This recipe was inspired by the success of THIS RECIPE and of course the PR that followed : )




Last night, I whipped up my breakfast bake.




Warning: this is not a sweet brekkie, but the quinoa brings its nutty flavor which always works well with bananas and cinnamon.




I had my first slice this morning, and I am saving the next two for this weekend.  The last slice is waiting in the freezer.




I topped it with almond butter and slices of banana for some extra flavor and protein.  It was delicious!




Finally…I am feeling a little better and stronger and ready to tackle tomorrow’s 10 mile run!  This is my third year doing this super fun race, and I swear they made it even earlier this year, which means I should really be heading to bed.  The BOY and I are spending Saturday and possibly Sunday night downtown.  Fingers crossed, it doesn’t rain too hard!



What are your Memorial Day weekend plans?

We aren’t hosting our annual BBQ this year, but I’m sure I’ll have plenty to write about after the weekend!



Banana Quinoa Baked Breakfast

Serves 4



3 overripe bananas, mashed

2 cups cooked quinoa

1 egg

1 tsp baking powder

2 tbsp cinnamon

1 cup almond milk



Preheat oven to 350 degrees.  Spray an 8×8 or 9×9 pan with cooking spray.

Combine all ingredients in a bowl and mix until well combined.

Pour batter into the pan and bake for 40 minutes, until center is set.

Let cool before eating.  Store in an airtight container or freeze.

8 thoughts on “Finally…

  1. These look delicious!

    Good luck tomorrow! I have a long bike ride + a transition run… and, will be spending the rest of the weekend with friends. Enjoy your weekend, too! 🙂

    • I heard it will be 80 by the end of the week. Can’t wait!
      The race went well…it was really fun (although chilly for sure)! This morning, I was riding my bike down on Lake Shore Drive which was fantastic!

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