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–+ servings
Blueberry Quinoa Breakfast Bake

Wholesome Blueberry Quinoa Breakfast Bake for Cozy Mornings

A nutritious and delicious Blueberry Quinoa Breakfast Bake that combines healthy ingredients for a perfect start to your day.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 cup Quinoa Rinsed thoroughly
  • 2 cups Blueberries Fresh or frozen
  • 1 can Coconut milk Can substitute with almond or oat milk
  • 2 tablespoons Flaxseed Mixed with water to create a flax egg
  • 1/4 cup Sweetener Optional, use honey or maple syrup to taste
For Serving
  • Toppings Optional, such as coconut cream, nuts, fresh berries, or yogurt

Equipment

  • Baking dish
  • Mixing bowl
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (360°F). Gather your baking dish and ingredients.
  2. In a small bowl, mix the milled flaxseed with water to create your flax egg. Let it sit for about 10 minutes to thicken.
  3. In a large mixing bowl, combine the rinsed quinoa, blueberries, coconut milk, and prepared flax egg. Stir gently.
  4. Pour the mixture into your prepared baking dish, spreading it evenly.
  5. Bake for 50-60 minutes, stirring halfway through. Bake until lightly golden and set in the center.
  6. Remove from oven and let cool for about 10 minutes before serving.
  7. Top with your choice of coconut cream, nuts, fresh berries, or yogurt before serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 5gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 60mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 5IUVitamin C: 10mgCalcium: 5mgIron: 10mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days, or freeze individual portions for up to 3 months.

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