Berry Quinoa Breakfast Bake (Printable Version)

A warm, wholesome bake blending quinoa and mixed berries for a nourishing start to your day.

# What You Need:

→ Grains

01 - 1 cup uncooked quinoa, rinsed

→ Dairy & Alternatives

02 - 2 cups milk or non-dairy milk
03 - 2 large eggs

→ Sweeteners & Flavorings

04 - 1/4 cup pure maple syrup or honey
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon salt

→ Fruit

08 - 2 cups mixed berries (fresh or frozen; e.g., blueberries, raspberries, strawberries, blackberries)

→ Toppings (optional)

09 - 1/4 cup chopped nuts (e.g., almonds, walnuts, pecans)
10 - 2 tablespoons unsweetened shredded coconut

# Directions:

01 - Preheat the oven to 350°F. Lightly grease a 9x9-inch baking dish.
02 - Spread rinsed quinoa evenly across the bottom of the baking dish.
03 - Scatter half of the mixed berries over the quinoa layer.
04 - In a medium bowl, whisk together milk, eggs, maple syrup, vanilla extract, cinnamon, and salt until smooth.
05 - Pour the milk and egg mixture evenly over the quinoa and berries in the dish.
06 - Sprinkle remaining berries on top, followed by optional chopped nuts and shredded coconut.
07 - Bake for 40 minutes or until the center is set and the top turns golden brown.
08 - Allow to cool for 5 to 10 minutes before serving warm. Optionally accompany with extra milk or yogurt.

# Expert Advice:

01 -
  • It comes together in 10 minutes of actual work, then the oven does the heavy lifting.
  • Tastes like a cross between bread pudding and a healthy grain bowl—comfort and nutrition in one bite.
  • Leftovers are just as good cold straight from the fridge, perfect for grab-and-go mornings.
02 -
  • Don't skip rinsing the quinoa—I learned this the hard way when my first bake tasted weirdly metallic and bitter.
  • If your bake seems dry after baking, you likely used too little milk or cooked it too long; start checking at 35 minutes next time.
03 -
  • Whisk your custard mixture the night before and refrigerate it in a sealed container—pour it in and bake whenever you're ready in the morning.
  • If you're using frozen berries, don't thaw them first; they hold their shape better and won't turn the custard purple.
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