Nutritious Blueberry Quinoa Breakfast Bake to Energize Your Morning

Start your day with this nutritious Blueberry Quinoa Breakfast Bake, combining quinoa and blueberries for a tasty, vibrant meal.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 6 slices

Course: Breakfast

Cuisine: Vegan

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Quinoa Can substitute with millet or amaranth.
2 cups Almond Milk Substitute with coconut or oat milk if desired.
1 tbsp Baking Powder Key ingredient for texture.

For Sweetness

1 cup Blueberries Fresh or frozen, providing natural sweetness.
1/4 cup Honey or Maple Syrup Use maple syrup for a vegan option.

For Texture

1/2 cup Chopped Nuts (e.g., walnuts or almonds) Or substitute with seeds like pumpkin or sunflower.
2 large Eggs Omit for a vegan version.

Equipment

Oven
Mixing bowl
baking dish

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare your baking dish by greasing it lightly.
Rinse the quinoa under cold water, then cook according to the package instructions, typically around 15 minutes.
In a large mixing bowl, combine the cooked quinoa, almond milk, and honey or maple syrup. Whisk in eggs if using.
Gently fold in the blueberries and chopped nuts into your mixture.
Pour the quinoa mixture into your greased baking dish, spreading it evenly.
Bake for approximately 35 minutes, checking for golden edges and a set center.
Once done, remove from the oven and let it cool for about 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 100mgPotassium: 300mgFiber: 4gSugar: 8gVitamin A: 250IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Perfect for busy mornings, this bake can be prepared the night before and simply popped in the oven in the morning.

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