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Wholesome blueberry quinoa breakfast bake served in a bowl with fresh berries

Wholesome Blueberry Quinoa Breakfast Bake

A warm, nourishing breakfast dish made with quinoa, plant milk, blueberries, and a touch of sweetener, perfect for meal prep or leisurely weekend mornings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rinsed quinoa For a clean, light grain base.
  • 2 cups almond milk Any plant milk can be used to keep the bake moist.
  • 2 cups fresh blueberries Provides texture and juice.
  • 1/3 cup maple syrup Add natural sweetness.
  • 1 teaspoon vanilla extract Adds warm flavor.
  • 1 teaspoon ground cinnamon For gentle spice and warmth.
  • 1/4 teaspoon salt Balances sweetness.
  • 1/2 cup chopped nuts (optional) For crunch and extra protein.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease your baking dish.
  2. Combine rinsed quinoa and almond milk in a medium pot. Bring to a boil, then lower heat to simmer until the quinoa absorbs the milk and softens.
  3. In a large bowl, stir the cooked quinoa with blueberries, maple syrup, vanilla, cinnamon, and salt until evenly distributed.
  4. Transfer the quinoa mixture into the greased dish and smooth the top with a spatula, pressing gently to hold it together.
  5. If using, scatter chopped nuts over the surface.
  6. Place the dish in the oven and bake until the center is set and the top is lightly browned. Use a toothpick to check for doneness.
  7. Let the bake rest for a few minutes before slicing and serve warm.

Notes

Rinse quinoa to remove bitterness. Use enough milk for proper cooking without sogginess. Bake uniformly by spreading the mixture evenly in the dish.