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Blueberry Quinoa Breakfast Bake Recipe

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4.2 from 15 reviews

  • Author: Molly
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

This Blueberry Quinoa Breakfast Bake is a wholesome, nutrient-packed breakfast option combining protein-rich quinoa with antioxidant-filled blueberries. Baked to a creamy, custard-like consistency with coconut milk and sweetened naturally with maple syrup, this dish offers a warm, comforting start to your day. Topped with pepitas and extra coconut cream, it provides a delightful mix of textures and flavors that are both satisfying and nourishing.

Ingredients

Breakfast Bake

  • 1 cup quinoa (uncooked)
  • 1 can coconut milk (about 13.5 oz or 400 ml)
  • 2 cups blueberries (fresh or frozen)
  • 2 tbsp milled flaxseed
  • 6 tbsp water
  • 2 tbsp maple syrup
  • 2 tbsp coconut milk or cream

Toppings

  • 1 tbsp pepitas (pumpkin seeds)
  • 1 tbsp blueberries (fresh)
  • 1 tbsp maple syrup (optional)
  • About 2 tbsp coconut cream (scooped from the top of the coconut milk can)

Instructions

  1. Preheat the oven: Set your oven to 180°C (360°F) to prepare it for baking the breakfast dish.
  2. Prepare the flax egg: Combine 2 tablespoons of milled flaxseed with 6 tablespoons of water in a bowl or sealable container. Stir thoroughly and let it sit for 10 minutes to thicken and form a flax egg, which acts as a binder in the bake.
  3. Scoop coconut cream: Open the can of coconut milk and carefully scoop out about 2 tablespoons of thick coconut cream from the top. Reserve this in the refrigerator to use later as a creamy topping.
  4. Mix ingredients: In a baking dish, combine the uncooked quinoa, entire can of coconut milk (minus the reserved cream), 2 cups of blueberries, prepared flax egg, 2 tablespoons of maple syrup, and 2 tablespoons of coconut milk or cream. Stir or whisk very thoroughly to ensure the quinoa is evenly distributed and can absorb the liquid for perfect baking.
  5. Bake the mixture: Place the baking dish in the preheated oven and bake for 50-60 minutes. Halfway through the baking time, carefully stir the mixture to redistribute the quinoa and berries, helping them cook evenly.
  6. Cool and add toppings: Once baked, remove the dish from the oven and allow it to cool for about 10 minutes. Serve warm topped with the reserved coconut cream, 1 tablespoon of pepitas, a tablespoon of fresh blueberries, and an optional drizzle of maple syrup for extra sweetness.

Notes

  • You can use fresh or frozen blueberries based on availability; frozen blueberries may release more juice affecting the bake’s texture slightly.
  • The flax egg replaces traditional eggs, making this recipe suitable for vegans.
  • Stirring halfway through baking helps prevent quinoa from settling and promotes even cooking.
  • Maple syrup can be adjusted or omitted for lower sugar content depending on your preference.
  • Leftovers can be refrigerated and gently reheated for a quick breakfast or snack.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/blueberry-quinoa-breakfast-bake-recipe/