Quinoa & Blueberry Breakfast Bake
This Quinoa and Blueberry Breakfast Bake is a wholesome, protein-packed way to start your day! Made with nutrient-dense quinoa, juicy blueberries, warm spices, and naturally sweetened with maple syrup, it’s a gluten-free, meal-prep-friendly breakfast that’s both delicious and satisfying. Perfect for busy mornings, it can be made ahead and enjoyed warm or cold. Easily customizable with your favorite fruits, nuts, or toppings—this is a must-try for a nutritious and energizing start to your day!
Equipment
- Mixing Bowls - One for dry ingredients and one for wet ingredients.
- Whisk – To blend the wet ingredients smoothly.
- Fine Mesh Strainer – For rinsing quinoa to remove bitterness.
- 8x8-inch (or 9x9-inch) Baking Dish – The perfect size for even baking.
- Measuring Cups & Spoons: For accurate ingredient measurements.
- Spatula or wooden spoon (for mixing the batter)
- Oven Mitts: To safely handle the hot baking dish.
- Toothpick or Cake Tester – To check doneness.
- Knife & Cutting Board – If adding chopped nuts or other mix-ins.
- 💡 Optional Equipment:
- Silicone Muffin Tin or Liners – If making single-serve portions.
- Blender or Food Processor – If blending ingredients for a smoother texture.
- Cooling Rack – Helps cool the bake evenly before slicing.
Ingredients
Dry Ingredients:
- 1 cup quinoa rinsed and drained
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 1 ½ cups almond milk or any milk of choice
- 2 large eggs or flax eggs for a vegan option
- ¼ cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or butter
Add-ins:
- 1 ½ cups fresh or frozen blueberries
- ½ cup chopped nuts such as almonds or walnuts – optional
- ¼ cup unsweetened shredded coconut – optional
For Serving (Optional but Recommended!):
- Greek yogurt or plant-based yogurt
- Drizzle of maple syrup or honey
- Extra fresh blueberries or sliced bananas
Instructions
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C). Lightly grease a baking dish (8x8-inch or similar) with coconut oil or nonstick spray.
Step 2: Prepare the Quinoa Mixture
- In a large mixing bowl, whisk together the quinoa, cinnamon, nutmeg, baking powder, and salt. This ensures the spices are evenly distributed throughout the bake.
Step 3: Whisk the Wet Ingredients
- In another bowl, combine the almond milk, eggs, maple syrup, vanilla extract, and melted coconut oil. Whisk well until smooth.
Step 4: Combine & Assemble
- Pour the wet mixture over the dry quinoa mixture and stir to combine. Fold in the blueberries and nuts (if using). Pour the mixture into the prepared baking dish, making sure the blueberries are evenly distributed.
Step 5: Bake Until Golden & Set
- Bake for 35-40 minutes, or until the top is golden brown and the quinoa has absorbed all the liquid. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
Step 6: Cool & Serve
- Let the quinoa bake cool for at least 10 minutes before slicing. Serve warm with your favorite toppings, such as Greek yogurt, fresh fruit, or a drizzle of maple syrup.
Notes
Make-Ahead and Storage Tips: How to Keep Your Quinoa Bake Fresh
Meal Prep & Make Ahead:
- This breakfast bake is perfect for meal prep! You can make it on Sunday and enjoy it throughout the week.
- Simply bake, cool, and store it in an airtight container in the fridge for up to 5 days.
How to Store:
- In the fridge – Store leftovers in an airtight container for up to 5 days.
- In the freezer – Slice into portions, wrap them individually, and freeze for up to 3 months. Thaw overnight in the fridge or microwave for a quick breakfast.
How to Reheat:
- Oven: Warm at 325°F for 10 minutes.
- Microwave: Heat individual slices for 30-45 seconds.
