Save There's something about a warm breakfast casserole on a weekday morning that feels like a small act of self-care. I discovered this berry quinoa bake on a rainy Tuesday when I was determined to eat something more interesting than oatmeal, but didn't want to spend an hour at the stove. The combination of nutty quinoa with juicy berries and that custardy center absolutely won me over—it's become my go-to when I want breakfast to feel intentional without the fuss.
I made this for my sister's house on a Sunday morning when she'd specifically asked for something gluten-free and filling. Watching her face light up when she tasted it was worth every moment—she actually asked for the recipe before finishing her first bite, and now she makes it every weekend for her kids.
Ingredients
- Quinoa: Always rinse it first—that bitter coating catches people off guard if you skip this step, and rinsed quinoa creates a fluffier, better-textured base.
- Milk (dairy or non-dairy): Use whatever you have on hand; the richness of the custard depends on fat content, so full-fat coconut milk is especially luxurious if you go non-dairy.
- Eggs: These bind everything together and create that custardy middle you'll crave—don't skip them unless you're making the vegan swap.
- Maple syrup or honey: Just enough sweetness to make this feel like breakfast, not a dessert; I prefer maple for its earthiness.
- Vanilla extract, cinnamon, and salt: These three work together to deepen flavor in ways you won't consciously notice, but you'll absolutely miss if they're gone.
- Mixed berries: Fresh or frozen both work beautifully; frozen berries won't weep as much juice into the custard if that matters to you.
- Nuts and coconut (optional): These add texture and richness—almonds give a mild flavor, while pecans bring something earthier to the party.
Instructions
- Get your oven ready and prepare the dish:
- Preheat to 350°F and grease your 9x9-inch baking dish lightly with butter or oil so nothing sticks. A properly prepared dish is the difference between a beautiful bake and frustration.
- Create the base layer:
- Spread your rinsed, damp quinoa evenly across the bottom of the dish—it should look like a thin, even carpet. Don't pack it down; let it sit loose and open to absorb the custard.
- Add the first berries:
- Scatter half your berries over the quinoa, distributing them so they're not all clumped in one corner. This layers flavor throughout the bake rather than concentrating it all at the top.
- Whisk the custard:
- In a bowl, whisk milk, eggs, maple syrup, vanilla, cinnamon, and salt until completely smooth—any unmixed egg white will create unpleasant little pockets. Taste it while you whisk if you like; this is your chance to adjust sweetness.
- Pour and layer:
- Pour the custard mixture evenly over the quinoa and berries, then top with remaining berries, nuts, and coconut if using. This arrangement ensures every bite has fruit, and the toppings toast beautifully as the bake cooks.
- Bake until set:
- Bake for 40 minutes until the center is just set when you gently jiggle the pan—it should still have a tiny bit of jiggle, not be completely rigid. The top should be golden and smell absolutely irresistible.
- Cool and serve:
- Let it rest for 5 to 10 minutes so the custard continues to set slightly and the whole thing becomes easier to portion cleanly. Serve it warm, drizzle with extra milk or yogurt if you like, and enjoy.
Save There was a specific morning when my nephew, who's picky about breakfast, asked for seconds of this bake without being prompted. That moment transformed it from just another recipe into something special—proof that wholesome food doesn't have to taste like obligation.
Variations and Substitutions
Seasonal fruit swaps are where this recipe really shines. In fall, I've made it with diced apples and a pinch of nutmeg; in summer, sliced peaches are absolutely divine. You can also play with the nuts—pistachios add color and a subtle flavor, while macadamia nuts make it feel almost tropical if you pair them with mango or pineapple instead of berries.
Making It Vegan
Replace the eggs with 1/4 cup unsweetened applesauce and use non-dairy milk, and you'll get something just as satisfying. The applesauce keeps things moist and slightly sweet, and honestly, I've served the vegan version to non-vegan friends and nobody noticed the difference. It bakes a touch faster, so start checking at 35 minutes.
Storage and Leftovers
This is genuinely one of the best dishes to have waiting in your fridge. Leftovers keep beautifully for up to 4 days and taste equally wonderful cold straight from the container or warmed gently in the oven.
- Cold bake straight from the fridge pairs surprisingly well with hot coffee for an easy grab-and-go morning.
- Reheat slices at 300°F for 10 minutes if you want to restore a little warmth without drying things out.
- Store in an airtight container to keep it fresh and prevent it from absorbing fridge flavors.
Save This recipe has quietly become one of my most-made breakfasts because it delivers something that feels nourishing and indulgent at the same time. Make it once and you'll understand why.
Recipe Q&A
- → Can I use frozen berries for this dish?
Yes, frozen berries work well and can be used directly without thawing. They add moisture and flavor during baking.
- → What can I use instead of eggs?
Unsweetened applesauce (about 1/4 cup) makes a great egg substitute, keeping the bake moist and binding the ingredients together.
- → Is this suitable for gluten-free diets?
Absolutely. Quinoa is naturally gluten-free, making this dish safe for gluten-sensitive individuals.
- → How do I store leftovers?
Cover and refrigerate leftovers for up to 4 days. Enjoy chilled or warmed before serving.
- → Can I add other fruits instead of berries?
Seasonal fruits like diced apples or peaches can be swapped in for a fresh variation.