Wholesome Blueberry Quinoa Breakfast Bake
A healthy and filling breakfast bake made with quinoa and blueberries, perfect for families looking for a quick and nutritious start to the day.
Ingredients
Main Ingredients
- 1 cup quinoa, rinsed Rinse well to remove any bitter taste.
- 2 cups almond milk Can swap with any preferred milk.
- 1 cup blueberries, fresh or frozen Use frozen straight from the bag if fresh are not available.
- ¼ cup maple syrup Can substitute with sugar (3 tablespoons) as per taste.
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup chopped nuts (optional) Toast before adding for extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium pot, combine quinoa and almond milk. Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a large bowl, mix cooked quinoa, blueberries, maple syrup, vanilla, cinnamon, and salt.
- Pour the mixture into a greased baking dish.
- Sprinkle nuts on top if using.
Baking
- Bake for 25-30 minutes until set.
- Let cool slightly before serving.
Notes
Serve warm or at room temperature. Add a drizzle of extra maple syrup, a dollop of yogurt, or extra fresh berries on top. Store in an airtight container in the fridge for up to 4 days or freeze slices for up to 2 months.
