Quinoa Breakfast Bake



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Skip the oats and make this quinoa breakfast bake aka quinoa baked “oatmeal” instead. It’s nutty, packed with plant-based protein and studded with fresh berries. It’s vegan, gluten-free and perfect for meal prep.

If you know me you know I’m a huge fan of quinoa! I typically stick to adding it to savory dishes (this easy quinoa salad is one of my faves!), but over the years, many of you have asked if rolled oats can be swapped for anything in my baked oatmeal recipes, so I thought I’d take a stab at creating a quinoa breakfast bake aka quinoa baked “oatmeal”!

In the past I’ve made this cinnamon quinoa breakfast bowl and strawberry quinoa parfait, so I knew quinoa could turn out tasty in breakfast recipes, it was just a matter of figuring out the right measurements to create a breakfast bake that would hold together.

After some trial and error, I finally landed on this recipe I’m sharing with you today. It’s loaded with fresh berries and plant-based protein and has a delicious nutty flavor with a subtle sweetness thanks to the maple syrup. I can’t wait for you to try it!

Quinoa breakfast bake in a baking dish with a serving spoon.

Why You’ll Love This Recipe

  • It’s made with quinoa instead of rolled oats!
  • Packed with plant-based protein. One serving has 6 grams of protein!
  • Can easily be customized with your favorite toppings and mix-ins.
  • Perfect for meal prep!
  • Vegan, dairy-free + gluten-free.
Drizzling syrup onto a serving of quinoa breakfast bake.

Quinoa 101

Quinoa is one of my favorite grains, even though it’s actually a seed, I think of it as a grain because it’s prepared similarly to grains like rice and barley. In terms of taste, quinoa has a mild, nutty, earthy taste similar to brown rice. Not only is it high in protein, but the protein that it supplies is complete, meaning it includes all nine essential amino acids. Plus, it’s gluten-free, which is perfect for those avoiding wheat and gluten.

Let’s take a look at what makes quinoa so great:

  • a good source of plant-based protein – one cup has 8 grams, the same amount that is in a cup of whole milk!
  • a complete protein – which means it has all nine essential amino acids including lysine… a rare find when it comes to plant-based foods.
  • high in fiber – one cup of cooked quinoa has 5 grams of fiber. There are a ton of health benefits of a fiber-rich diet including healthy digestion, prevention of heart disease, lower cholesterol levels and better-controlled blood sugar levels. Fiber also helps to keep you feeling full, which can help with weight loss.
  • rich in vitamins – quinoa is a good source of B vitamins (over 10% of the RDA for vitamins B1, B2 and B6), vitamin E and a variety of antioxidants.
  • rich in minerals – quinoa is a good source of minerals including manganese, phosphorus, copper, folate, iron, magnesium, and zinc.
  • naturally gluten-free – making it great for anyone who is celiac or needs to avoid gluten in their diet.
Ingredients measured out to make Quinoa Breakfast Bake: quinoa, maple syrup, baking powder, vanilla, coconut oil, cinnamon, bananas, ground flaxseed, salt, berries and almond milk.

Ingredients Needed

  • white quinoa – we’re swapping rolled oats for dry, uncooked quinoa in this recipe. Quinoa packs a nutritional punch and makes this recipe gluten-free and safe for those who can’t consume oats. You can use any type of quinoa you prefer, although white quinoa is generally the most commonly used and readily available, but feel free to experiment with different types of quinoa. My fave brand is the Ancient Harvest organic white quinoa.
  • ground flaxseed – helps to bind everything together! I tested this recipe without the flaxseed and the bake didn’t hold together as nicely.
  • maple syrup – since the quinoa has such a nutty flavor, I find that it needs some sweetness to balance it out. I found that maple syrup is the perfect sweetener for this recipe. Just make sure to grab pure maple syrup and not the artificial kind labeled “pancake syrup” and made from corn syrup… NOT the same!
  • unsweetened almond milk – I prefer to use unsweetened almond milk, but coconut milk, oat milk or any non-dairy milk will work.
  • bananas – add some natural sweetness and helps to bind everything together. If you don’t have ripe bananas on hand you can use applesauce instead.
  • coconut oil – to add moisture.
  • cinnamon – adds a warm, spicy flavor to the baked quinoa and complements the sweetness of the maple syrup.
  • baking powder – helps the quinoa bake to rise and gives it an even more fluffy texture.
  • vanilla extract – a flavor enhancer!
  • salt – helps bring all the ingredients together.
  • fresh berries – I used fresh blueberries and strawberries, but your favorite variety of fresh berries will work just fine.
  • toppings – my go-to toppings are maple syrup, fresh berries and nut butter, but feel free to add your favorite toppings!
Collage of 6 photos showing how to make Quinoa Breakfast Bake.

How to Make

This quinoa breakfast bake recipe is pretty straight-forward and easy to make!

Preheat the oven to 375°F. Spray a 8×8 pan with cooking spray. In a large bowl combine all the ingredients except for the berries and toppings. Stir well to combine. Add berries and gently stir everything together once more.

Pour quinoa mixture into the prepared baking dish. Bake for 45-50 minutes or until quinoa is golden brown and the center is cooked through. Remove from the oven, let cool, cut into slices and serve with a drizzle of nut butter, maple syrup and fresh berries.

A serving of quinoa breakfast bake on a plate next to a baking dish.

What to Serve With Quinoa Bake

This quinoa breakfast bake is the perfect recipe to serve at brunch or meal prep for a quick and easy breakfast throughout the week.

It’s a hearty dish on its own, but can also be paired with a variety of foods for a more filling breakfast! Here are some ideas:

Quinoa breakfast bake in a baking dish, a serving removed.

How to Store And Reheat

This “baked oatmeal” is a great meal prep recipe. You can store leftovers in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months. When freezing, I recommend cutting the quinoa bake into portions, wrapping each in plastic wrap and placing the portions in a large freezer bag. The individual servings make it easier to reheat.

To reheat the entire pan: cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm.

To reheat individual portions: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!

More Breakfast Recipes

More Quinoa Recipes

Be sure to check out all of the quinoa recipes as well as the full collection of breakfast recipes on EBF!

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4.87 from 15 votes

Quinoa Breakfast Bake

Skip the oats and make this quinoa breakfast bake aka quinoa baked “oatmeal” instead. It's nutty, packed with plant-based protein and studded with fresh berries. It's vegan, gluten-free and perfect for meal prep.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6


  • 1 cup dry uncooked white quinoa
  • cup maple syrup
  • ¼ cup ground flaxseed
  • 2 ripe bananas, mashed, about ½ cup
  • 2 cups unsweetened almond milk
  • 1 Tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup fresh berries, I used blueberries and strawberries
  • Toppings: maple syrup, fresh berries and nut butter


  • Preheat oven to 375°F. Spray an 8×8 pan.
  • In a large mixing bowl combine all ingredients except for the berries and toppings. Stir well to combine.
    Ingredients mixed together in a bowl.
  • Add berries and gently stir everything together once more.
    Berries added into the mixture.
  • Pour quinoa mixture into prepared baking dish. Bake for 45-50 minutes or until quinoa is golden brown and the center is cooked through.
    Quinoa breakfast bake in a baking dish.
  • Remove from the oven, let cool and serve with drizzle of nut butter, maple syrup and fresh berries.


  • Almond milk: Any non-dairy or dairy milk will work as a substitute. 
  • Bananas: If you don’t have ripe bananas on hand you can use 1/2 cup applesauce instead. 


Serving: 1/6 recipe w/o toppings | Calories: 250kcal | Carbohydrates: 43g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 339mg | Potassium: 462mg | Fiber: 5g | Sugar: 17g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakast
Cuisine: American
Keyword: Quinoa Breakfast Bake
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


  1. 4 stars
    Great taste but mine never turned hard. I had to eat it like a soup. I changed out the banana for applesauce and that was the only difference to your recipe.

  2. 5 stars
    I made the Quinoa Breakfast Bake this weekend and loved it!! I didn’t have maple syrup, so used honey. I didn’t need any toppings. I just loved it plain!! So good!

  3. 4 stars
    I followed the recipe exactly and baked for 50 minutes, however mine came out more like a quinoa porridge than a cake consistency. The recipe picture looks more cake-like. Despite that, it was very tasty.

  4. 5 stars
    Very tasty! I didn’t need any toppings. I used frozen fruit and reduced the liquid just slightly since I read some reviews said it was mushy and I knew the frozen fruit would release water. My only issue was some of my quinoa clumped together and didn’t seem to cook all the way, next time I will mix the quinoa with milk first to make sure it’s all coated. Very delicious, will make again! Thank you!

    1. yay! I am so excited to hear that you are enjoying this recipe, Nicole. Thank you for your suggestions regarding the frozen fruit. I appreciate your review + star rating, it means so much to me!

  5. 5 stars
    I made this tonight using blueberries and raspberries. I had to bake it for about 65 minutes to get it so the middle wasn’t jiggly. It set up well as it cooled. I loved the flavor and texture (I’m a big fan of steel cut oats, baked oatsand chia pudding). My daughter loved it and ate two servings. This will definitely go into rotation like the baked oatmeal. I don’t even think it needs any toppings, delicious as is.

    1. Ahh yay! I am excited to hear that this recipe is a hit, Colleen. Thank you so much for coming back and sharing your review + star rating, I really appreciate it!

  6. You should definitely update this recipe to read uncooked quinoa! It is misleading and the assumption is that it is cooked. I think that’s why others have had issues. I just mixed this up and realized it’s for uncooked quinoa after reading the comments 😕

    1. Thank you for your feedback Hannah, I have updated the blog post to mention that the quinoa should be uncooked. I hope you were able to salvage the mix and are enjoying this recipe!

  7. 5 stars
    I bastardized another of your recipes by adding a cup of egg beaters, but I can’t help myself 😬. Made it taste like a custard, yum. Otherwise, I followed the recipe. My berries were raspberries. I ate it cold after cooking and an hour in the fridge. This was really unique to anything I’ve tried before. I’ve never had sweetened quinoa. I was going to try adding an extra banana and removing the maple syrup, but I really don’t want to change the flavor. Thanks again!

    1. Ah this is so great, Amy. I am glad you gave this recipe a try and it turned out great for you. Thank you for coming back and sharing your review + star rating, I really appreciate it!

  8. I have been looking for healthy breakfast meal prep options and came across this recipe. Even though I made it for me, it was a huge hit with the whole family. I will be keeping this recipe in the rotation.

    1. This is fabulous to hear, Nortis. I am excited to hear you gave this recipe a try and are loving it. Thank you so much for your review & star rating, I really appreciate it!