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Quinoa breakfast bake in a baking dish with a serving spoon.
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4.84 from 12 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 Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakast
Cuisine: American
Keyword: Quinoa Breakfast Bake
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