Healthy Blueberry Quinoa Breakfast Bake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
