Go Back
Wholesome blueberry quinoa breakfast bake in a ceramic dish

Blueberry Quinoa Breakfast Bake

A warm, comforting casserole made with quinoa and blueberries, perfect for busy mornings or brunch gatherings.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa, rinsed Rinsing removes the bitter saponin coating.
  • 2 cups almond milk (or any plant/dairy milk) Use oat or cow’s milk for creamier result.
  • 1 cup blueberries, fresh or frozen Frozen berries can be added directly.
  • 1/4 cup maple syrup Adjust to taste for sweetness.
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup chopped nuts (optional — walnuts, pecans, or almonds) Omit for nut-free; can substitute with toasted seeds.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking dish or similar.
  2. In a medium pot, combine the rinsed quinoa and almond milk. Bring to a gentle boil over medium-high heat.
  3. Reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and most milk is absorbed. Fluff with a fork.
  4. Transfer the cooked quinoa to a large bowl. Add the blueberries, maple syrup, vanilla, cinnamon, and salt. Stir until evenly combined.
Baking
  1. Pour the mixture into the prepared baking dish and smooth the top with a spatula. Sprinkle chopped nuts over the top if using.
  2. Bake for 25–30 minutes, until the center is set and the top looks slightly golden.
  3. Let the bake cool for 10–15 minutes before slicing.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat slices in the microwave or oven. For longer storage, freeze tightly wrapped slices for up to 2 months.