Quinoa Breakfast Bake
Baked quinoa is a simple vegan breakfast that can be made ahead. This easy recipe is loaded with apples and cinnamon and is absolutely delicious. A healthy breakfast or snack for both adults and kids.
Servings: 6 servings
Calories: 142kcal
Ingredients
- 2 cups almond milk
- ¼ cup apple sauce*
- ¼ cup maple syrup divided
- 1 teaspoon vanilla extract
- 1 cup quinoa rinsed and drained
- 3 Tablespoons ground flax
- 2 Tablespoons chia seeds
- 3 teaspoons cinnamon divided
- ½ teaspoon allspice
- 2 apples small (¼") dice*
- ¾ chopped walnuts*
- OPTIONAL: pinch of sea salt
Instructions
- Preheat oven to 375
- In a medium sized bowl, mix almond milk, apple sauce, 2 Tablespoons of the maple syrup and vanilla together.
- Add in quinoa, flax, chia, 2 teaspoons of the cinnamon and allspice and mix until well incorporated.
- Chop apples into a small dice, pour into bowl and mix well.
- Pour into 8 x 8" baking dish. Stop here if making ahead. Cover and refrigerate overnight or as long as 2 days, then continue below, reducing baking time as noted.
- In the same bowl, mix together chopped walnuts, remaining 2 Tablespoons maple syrup and remaining 1 teaspoon cinnamon plus the sea salt, if you are using any. Sprinkle on top of mixture in baking pan.
- Bake for 50 minutes, until browned and just set. If you prepped ahead and mixture has been sitting in baking pan at least 4 hours, reduce baking time to 30 minutes.
- Serve warm, at room temp or cold.
Notes
APPLE SAUCE: If you don't have applesauce, substitute mashed banana or pumpkin puree.
APPLES: Minimum 2 cups, not more than 3 cups. OK to substitute any other fruit you have. Good choices would be berries (fresh or frozen---and no need to defrost), pears, plums, peaches, nectarines, mango, papaya.
WALNUTS: Any nut or seed would be fine as part of the topping. For nut allergies, use old fashioned oats mixed with the maple syrup and cinnamon and sprinkle on top.
MEAL PREP AND STORAGE
- SERVE: Can be eaten warm, cold or room temp. Top with plant-based yogurt, nut butter, fresh fruit or berries.
- PREP AHEAD: Make until just before baking and cover. Store in the fridge overnight, up to 2 days. Bake as directed when ready to serve. Or, Baked quinoa can be frozen or refrigerated if made ahead and then reheated.
- STORE: Cool completely. Cover tightly. Baked quinoa will stay good in the fridge in an airtight container for a week or freezer for 3 months.
- FREEZE: Cool completely before packaging in freezer safe containers or zip top bags made for the freezer. You can freeze the entire breakfast casserole, or freeze in individual serving sizes.
Nutrition
Serving: 1g | Calories: 142kcal | Carbohydrates: 27g | Protein: 6g | Fat: 4g | Polyunsaturated Fat: 4g | Sodium: 30mg | Fiber: 5g | Sugar: 13g