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Wholesome Blueberry Quinoa Breakfast Bake served in a bowl

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: Gluten-Free, Healthy, Vegan
Calories: 200
Ingredients Method Notes

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.
  • 1/4 cup maple syrup Can substitute with sugar (3 tablespoons) as per taste.
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup chopped nuts (optional) Toast before adding for extra flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium pot, combine quinoa and almond milk. Bring to a boil, then reduce heat and simmer for 15 minutes.
  3. In a large bowl, mix cooked quinoa, blueberries, maple syrup, vanilla, cinnamon, and salt.
  4. Pour the mixture into a greased baking dish.
  5. Sprinkle nuts on top if using.
Baking
  1. Bake for 25-30 minutes until set.
  2. 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.