Wholesome Blueberry Quinoa Breakfast Bake
A nutritious and delicious breakfast option, this Blueberry Quinoa Bake is packed with protein and antioxidants, perfect for busy mornings.
Ingredients
Main Ingredients
- 1 cup quinoa, rinsed
- 2 cups almond milk Can substitute with any other plant-based or regular milk.
- 1 cup blueberries, fresh or frozen Mix of fresh and frozen blueberries recommended for texture.
- 1/4 cup maple syrup Can substitute with honey if preferred.
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup chopped nuts (optional) Use different nuts or seeds as desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium pot, combine quinoa and almond milk. Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a large bowl, mix cooked quinoa, blueberries, maple syrup, vanilla, cinnamon, and salt.
- Pour the mixture into a greased baking dish.
- Sprinkle nuts on top if using.
- Bake for 25-30 minutes until set.
- Let cool slightly before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or oven. Serve warm with additional maple syrup or yogurt, and a side of fresh fruit for added nutrition.