Description
A nutritious breakfast bake made with quinoa and fresh blueberries, offering a balance of protein, fiber, and antioxidants to kick-start your day.
Ingredients
Scale
- 1 cup quinoa
- 2 cups almond milk (or any milk of choice)
- 1 cup fresh or frozen blueberries
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped nuts (like walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C).
- Rinse your quinoa under cold water using a fine mesh strainer.
- In a medium saucepan, combine rinsed quinoa with 2 cups of almond milk and bring to a boil, then reduce heat, cover, and simmer for about 15 minutes.
- In a large mixing bowl, whisk together the maple syrup, vanilla extract, and cinnamon.
- Once the quinoa is cooked, add it to the bowl with the wet ingredients and gently fold in the blueberries and nuts if using.
- Grease a 9×9 inch baking dish and pour the quinoa mixture into it, spreading it evenly.
- Bake in the preheated oven for 30-40 minutes until the top is golden.
- Allow to cool for 10 minutes before cutting into squares and serving warm.
Notes
For a nut-free option, substitute nuts with seeds. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: breakfast, quinoa, blueberries, healthy, bake, vegetarian