Berry Quinoa Breakfast Bake (Printable View)

Wholesome quinoa and mixed berry bake with nuts and cinnamon, perfect for a comforting morning dish.

# What You'll Need:

→ Grains

01 - 1 cup uncooked quinoa, rinsed

→ Dairy & Alternatives

02 - 2 cups milk or non-dairy milk
03 - 2 large eggs

→ Sweeteners & Flavorings

04 - 1/4 cup pure maple syrup or honey
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon salt

→ Fruit

08 - 2 cups mixed berries (fresh or frozen; blueberries, raspberries, strawberries, blackberries)

→ Toppings (optional)

09 - 1/4 cup chopped nuts (almonds, walnuts, pecans)
10 - 2 tablespoons unsweetened shredded coconut

# How To Make It:

01 - Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish.
02 - Evenly spread rinsed quinoa in the bottom of the prepared baking dish.
03 - Scatter half of the mixed berries over the quinoa layer.
04 - In a medium bowl, whisk together milk, eggs, maple syrup, vanilla extract, cinnamon, and salt until smooth.
05 - Pour the milk and egg mixture evenly over the quinoa and berries.
06 - Sprinkle remaining berries on top, then add chopped nuts and shredded coconut if using.
07 - Bake for 40 minutes or until the center is set and the top is golden brown.
08 - Allow to cool for 5 to 10 minutes before serving warm; optionally serve with extra milk or yogurt.

# Expert Advice:

01 -
  • It's a make-ahead breakfast that tastes even better the next day, so you can actually relax on mornings instead of scrambling.
  • Quinoa gives you real protein and staying power, not the sugar crash that comes with most breakfast casseroles.
  • One dish, minimal cleanup, and it feeds a crowd or gives you leftovers that don't get boring.
02 -
  • If your bake comes out watery in the center, you either didn't mix your custard smoothly enough or your oven runs cool; next time, increase the bake time by 5 minutes and use an oven thermometer to check.
  • Frozen berries release more liquid than fresh ones, which is actually a gift if you like a wetter, more custardy texture, but too many will make it soggy, so don't exceed 2 and a half cups.
03 -
  • Make this the night before you need it, and it will actually taste better because the quinoa will have absorbed more liquid and the flavors will have melded together.
  • If you're adapting this for a vegan version, swapping applesauce for eggs works perfectly; it adds moisture and slight sweetness while binding everything together just as well.
Return