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Delicious blueberry quinoa breakfast bake topped with fresh blueberries and nuts

Blueberry Quinoa Breakfast Bake

A wholesome, gluten-free breakfast bake with quinoa and blueberries, perfect for meal prep and enjoyable any time of day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Bake
  • 1 cup quinoa, rinsed Use white or tri-color quinoa; rinsing removes bitter saponins.
  • 2 cups almond milk Or any plant/dairy milk; whole milk will yield richer results.
  • 1 cup blueberries, fresh or frozen Frozen works fine; do not thaw fully.
  • 1/4 cup maple syrup Adjust to taste; honey or agave can be substituted.
  • 1 teaspoon vanilla extract Boosts the berry flavor.
  • 1 teaspoon ground cinnamon Warm spice that complements blueberries.
  • 1/4 teaspoon salt Balances the sweetness.
  • 1/4 cup chopped nuts Optional — walnuts, pecans, or almonds; toast for extra flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or use nonstick spray.
  2. Place the rinsed quinoa and almond milk in a medium saucepan. Bring to a gentle boil over medium-high heat.
  3. Lower the heat to a simmer, cover, and cook for 15 minutes, until quinoa is tender and most milk is absorbed. Remove from heat and fluff with a fork.
  4. Transfer the quinoa to a large bowl. Stir in blueberries, maple syrup, vanilla, cinnamon, and salt until evenly combined.
  5. Pour the mixture into the prepared baking dish and smooth the top with a spatula. Sprinkle chopped nuts over the surface, if using.
Baking
  1. Bake for 25–30 minutes, until the center is set and the top is slightly golden. A toothpick in the center should come out mostly clean.
  2. Cool for 10–15 minutes before slicing; cooling helps the bake hold together. Serve warm or at room temperature.

Notes

For additional texture, use rolled oats instead of quinoa. You can also add a beaten egg before baking for a firmer texture, or use ground flax mixed with water for a vegan option. Suggested toppings include Greek yogurt, fresh fruit, or nut butter. Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.