Blueberry Quinoa Breakfast Bake
This wholesome Blueberry Quinoa Breakfast Bake is perfectly sweet, warmly spiced, and satisfying, making it an ideal choice for family breakfast or meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups almond milk
- 1 cup blueberries, fresh or frozen
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the rinsed quinoa and almond milk in a medium pot. Bring it to a boil, then reduce the heat and let it simmer for about 15 minutes, until the quinoa absorbs all the liquid.
- Mix the cooked quinoa with blueberries, honey or maple syrup, vanilla extract, cinnamon, and salt in a large mixing bowl until well combined.
- Pour the quinoa mixture into a greased baking dish, spreading it evenly across the bottom.
- Sprinkle chopped nuts on top for added crunch, if desired.
- Bake for 30-35 minutes, or until the dish is set and has a light golden top.
- Allow it to cool slightly before serving.
Notes
Rinse quinoa well before cooking to remove its natural coating, which can impart a bitter taste. Adjust sweetness to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg