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4.69
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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
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Breakast
Cuisine:
American
Servings:
6
Author:
Brittany Mullins
Ingredients
1
cup
dry uncooked white quinoa
⅓
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
Instructions
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.
Add berries and gently stir everything together once more.
Pour quinoa mixture into 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 and serve with drizzle of nut butter, maple syrup and fresh berries.
Notes
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.
Nutrition
Serving:
1
/6 recipe w/o toppings
|
Calories:
250
kcal
|
Carbohydrates:
43
g
|
Protein:
6
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
339
mg
|
Potassium:
462
mg
|
Fiber:
5
g
|
Sugar:
17
g