Small-Batch Cinnamon Quinoa Breakfast Cake
A cozy small-batch breakfast cake made with quinoa and cinnamon, perfect for a warm and satisfying morning treat without the leftovers.
Servings: 2 servings
Calories: 180kcal
Ingredients
Main Ingredients
- 1 cup cooked quinoa Cooled for best mixing
- 1 cup all-purpose flour Just enough to hold everything together
- 1 tsp baking powder For lift
- 1 tsp ground cinnamon Main flavor
- 1 pinch salt Enhances sweetness
- 1 large egg Helps bind and gives structure
- 1/2 cup milk Dairy or non-dairy works
- 1/4 cup maple syrup or brown sugar Gentle sweetness
- 1 tsp vanilla extract Adds flavor
- 1/4 cup melted butter or neutral oil For tenderness
Optional Add-ins
- 1/4 cup chopped nuts Pecans or walnuts recommended
- 1/4 cup raisins or chocolate chips Optional for extra flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your small baking pan.
- In one bowl, mix the flour, baking powder, cinnamon, and salt.
- In another bowl, whisk together the egg, milk, maple syrup, vanilla, and melted butter or oil.
- Stir in the cooked quinoa to the wet mixture.
- Combine the dry ingredients with the wet ingredients and mix until just combined; be careful not to overmix.
- Spread the batter into the greased pan and optionally sprinkle with cinnamon and sugar on top.
- Bake for 20 to 28 minutes until the center is set and a toothpick comes out mostly clean.
- Let it cool for at least 10 minutes before slicing.
Notes
This recipe can be varied by adding ingredients like apple chunks, berries, or citrus zest based on your preference. Store in an airtight container for up to 4 days.