Quinoa Breakfast Cookies

These quinoa breakfast cookies are a great way to use up leftover quinoa. I always have a container of cooked quinoa in the fridge ready for salads and weeknight dinners, so these cookies can come together in 5 minutes on a lazy morning. This recipe is very versatile, so go ahead and experiment with other fun add-ins!

Quinoa Breakfast Cookies

Grain | Protein | Fruit
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 2
Recipe From: Katie’s Conscious Kitchen



  • 1/2 cup cooked quinoa 4 oz
  • 1/4 cup rolled oats, dry 1 oz


  • 2 bananas 8 oz mashed
  • 1/8 cup fresh, frozen, or dried berries


  • 1/4 cup peanut butter 2 oz
  • 1/4 cup pecans 2 oz


  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp vanilla
  • 1/8 tsp fresh ground nutmeg
  • 1/8 tsp salt


  • Preheat the oven to 350° F and line a baking sheet with parchment paper.
  • Mash the banana and peanut butter together in a bowl with a fork.
  • Stir in quinoa, rolled oats, nuts, berries, and spices.
  • Scoop batter onto parchment paper and shape into 4 rounds with your hands or a spoon.
  • Bake for 18 to 20 minutes, or until lightly browned and holding together.
  • When cookies are completely cool, they can be stored in an airtight container or frozen.


  • For a lighter breakfast, I eat two cookies, for a more filling breakfast, I eat all three!
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

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  1. Angel Tucker

    Did you mean for it to read 1/4C peanut butter and nuts? Seems like a lot. Curious? Also is this for one serving?

  2. Anonymous

    I have made these breakfast cookies twice and they are delicious. Perfect make-ahead breakfast. I’m a BLE-er and this fits perfectly with my batch food prep.


    Katie – what’s the count on this for BLE weight loss plan for women?

    • The recipe makes 2 weight loss breakfasts, so form them into a number of cookies that is divisible by two. 🙂

  4. Pingback: Baking Without Sugar & Flour | Katie's Conscious Kitchen

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