Healthy Blueberry Quinoa Breakfast Bake Recipe

Introduction

This Healthy Blueberry Quinoa Breakfast Bake is a nourishing and delicious way to start your day. Packed with protein-rich quinoa, antioxidant blueberries, and creamy coconut milk, it offers wholesome flavors in every bite. Perfect for meal prep or a comforting weekend breakfast.

Ingredients

• 1 cup raw quinoa
• 1 can creamy coconut milk
• 2 cups blueberries (fresh or frozen)
• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 2 tablespoons maple syrup
• 2 tablespoons coconut milk or coconut cream (for topping)
• 1 tablespoon pumpkin seeds (optional topping)
• 1 tablespoon fresh blueberries (optional topping)
• 1 tablespoon maple syrup (optional, for drizzling)

Instructions

1. Step 1: Preheat your oven to 180°C (360°F). In a small bowl or sealable container, mix the ground flaxseed with 6 tablespoons of water. Stir well and let it sit for about 10 minutes until it thickens into a gel-like flax egg.
2. Step 2: Open the can of coconut milk and carefully scoop out 2 tablespoons of the thick coconut cream from the top. Place this cream in the fridge to chill and use later as a topping.
3. Step 3: In a baking dish, combine the raw quinoa, entire can of coconut milk (except the reserved cream), blueberries, maple syrup, and the prepared flax egg. Stir or whisk thoroughly to evenly distribute the quinoa and other ingredients.
4. Step 4: Bake the mixture in the preheated oven for 50 to 60 minutes. Halfway through baking, give the mixture a good stir to evenly distribute the liquid and ingredients for uniform cooking.
5. Step 5: Once baked, allow the breakfast bake to cool for about 10 minutes. Serve topped with the reserved coconut cream, pumpkin seeds, fresh blueberries, and an optional drizzle of maple syrup. Enjoy warm or at room temperature.

Tips & Variations

• For extra crunch, sprinkle chopped nuts or granola on top before serving.
• Substitute blueberries with other berries like raspberries or strawberries depending on seasonal availability.
• If you prefer a sweeter bake, increase the maple syrup to taste or add a splash of vanilla extract to the mixture.
• Use homemade coconut milk for a fresher, more natural flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warmed through. You can also enjoy this bake cold, straight from the fridge for a refreshing breakfast option.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick-cook quinoa for this recipe?

It’s best to use raw, uncooked quinoa as it will bake and absorb the liquid during cooking. Quick-cook quinoa may become mushy if baked for this long.

Is this recipe suitable for vegans?

Yes, this breakfast bake is completely vegan, using plant-based ingredients like coconut milk, flax eggs, and maple syrup instead of dairy or eggs.

Healthy Blueberry Quinoa Breakfast Bake Recipe

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★★★★★

4.9 from 101 reviews

This Healthy Blueberry Quinoa Breakfast Bake is a nutritious and delicious way to start your day. Packed with protein-rich quinoa, antioxidant blueberries, and a subtle sweetness from maple syrup, this bake is both hearty and wholesome. The use of a flax egg and creamy coconut milk provides plant-based richness, making it perfect for a gluten-free and vegetarian breakfast option. Baked to perfection, it offers a warm, comforting meal that combines fruity freshness with a satisfying texture.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free, Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup raw quinoa
• 1 can creamy coconut milk
• 2 cups blueberries (fresh or frozen)
• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 2 tablespoons maple syrup
• 2 tablespoons coconut milk or coconut cream

Toppings

• 1 tablespoon pumpkin seeds
• 1 tablespoon fresh blueberries
• 1 tablespoon maple syrup (optional)

Instructions

1. Preheat the Oven and Make a Flax Egg: Preheat your oven to 180°C (360°F). Meanwhile, create a flax egg by combining 2 tablespoons of ground flaxseed with 6 tablespoons of water in a bowl or sealable container. Stir well and let it rest for 10 minutes until it forms a gel-like consistency.
2. Prepare the Coconut Cream: Open a can of coconut milk and carefully scoop out about 2 tablespoons of the thick coconut cream from the top. Place this in the refrigerator to use later as a topping for the breakfast bake.
3. Combine Ingredients in the Baking Dish: In a baking dish, add the raw quinoa, 2 cups of blueberries, the prepared flax egg, 1 can of coconut milk, 2 tablespoons of maple syrup, and 2 tablespoons of coconut milk or coconut cream. Stir or whisk the mixture thoroughly, ensuring the quinoa is evenly distributed to absorb the liquid properly for an ideal texture.
4. Bake the Quinoa Berry Bake: Place the dish into the preheated oven and bake for 50-60 minutes. Halfway through baking, pause to stir the mixture well to promote even cooking and uniform distribution of ingredients.
5. Cool and Serve with Toppings: Once baking is complete, allow the quinoa breakfast bake to cool for about 10 minutes. Serve topped with the reserved coconut cream, fresh blueberries, pumpkin seeds, and an optional drizzle of maple syrup for added sweetness and crunch.

Notes

• You can use fresh or frozen blueberries based on availability.
• Ensure you stir the bake halfway through cooking to get an even texture.
• The flax egg acts as a vegan binder and adds omega-3 fatty acids.
• Customize toppings such as nuts, seeds, or additional fruits according to your preference.
• Store leftovers in the refrigerator and consume within 3 days.

Keywords: blueberry quinoa bake, healthy breakfast, gluten-free breakfast, vegan breakfast, quinoa recipe, baked breakfast dish, coconut milk bake