Description
A cozy, fruity, and naturally sweet breakfast bake made with quinoa, fresh berries, and a hint of cinnamon. Perfect for mornings or healthy snacking.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup unsweetened almond milk
- 1/3 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- In a mixing bowl, whisk together almond milk, eggs, maple syrup, vanilla, cinnamon, salt, and baking powder.
- Spread cooked quinoa evenly in the prepared dish.
- Scatter blueberries and raspberries over the quinoa layer.
- Pour the wet mixture over the top, ensuring even coverage.
- Bake for 40–45 minutes until golden and set.
- Let rest for 10 minutes before serving.
Notes
- Use fresh or frozen berries. If frozen, do not thaw before using.
- Quinoa must be cooled before mixing with eggs to avoid curdling.
- For extra sweetness, add a mashed banana to the mixture.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 55mg
Keywords: quinoa berry bake, healthy breakfast, gluten-free bake, easy quinoa recipes, baked breakfast casserole