Blueberry Quinoa Breakfast Bake: A Nutritious Morning Boost

This Blueberry Quinoa Breakfast Bake offers a delightful, nutritious start to your day with its unique combination of quinoa and blueberries.

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Prep Time 10

Cook Time 30

Cooling Time 10

Total Time 50

Servings: 6 slices

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bake

1 cup Quinoa rinsed well before cooking
2 cups Almond Milk can swap with other plant-based milk
1 cup Blueberries fresh or frozen
1/4 cup Maple Syrup can also use honey or agave syrup
1 teaspoon Vanilla Extract use pure extract for best flavor
1 teaspoon Cinnamon adjust to taste
1 pinch Salt sea salt or kosher salt recommended
1/4 cup Chopped Nuts optional; substitute with sunflower seeds if needed

For Serving

to taste Maple Syrup for drizzling
to taste Yogurt almond or coconut yogurt for vegan option

Equipment

Oven
mixing bowl
Baking Dish
pot

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease your baking dish.
In a pot, combine 1 cup of rinsed quinoa and 2 cups of almond milk, bring to a boil, then simmer for about 15 minutes.
Transfer the cooked quinoa to a mixing bowl and combine with blueberries, maple syrup, vanilla extract, cinnamon, and salt.
Pour the mixture into the greased baking dish, spreading it out evenly.
Bake for 25-30 minutes until the top is golden and a toothpick comes out clean.
Allow to cool for 10 minutes before slicing and serving with optional maple syrup or yogurt.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 5gSaturated Fat: 0.5gSodium: 150mgPotassium: 250mgFiber: 4gSugar: 8gVitamin C: 10mgCalcium: 8mgIron: 10mg

Notes

Rinse quinoa before use for the best flavor. Adjust baking time based on your oven for the perfect texture.

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