This vegan baked quinoa breakfast with blackberries is easy to make and packed with sweet fruit. With just 10 minutes of easy prep time, it's a cozy weekend breakfast idea all the family will love!
Have a peek at my porridge with oat milk for another warming breakfast or brunch idea!
This oat-free baked quinoa breakfast has the best combination of juicy warm fruit and the pantry staples of creamy coconut milk, quinoa, flax and maple syrup. It's perfect for a family weekend breakfast or brunch!
Quinoa is a fun alternative to oats for breakfast, and naturally gluten free. If you would like more quinoa-based recipes then you may like to see my blackberry quinoa porridge and blueberry quinoa breakfast bake. Both tasty and a perfect way to start the day!
For a more savory dish, my sweet potato corn hash is delicious as a weekend breakfast or brunch!
Jump to:
⭐ Why this recipe is so good
- Oat free breakfast - this breakfast quinoa bake is a little different and perfect for a change from oats!
- Gluten free - quinoa is naturally gluten free.
- Easy breakfast idea - this really is a simple recipe where you pretty much just 'dump the ingredients and let the oven do the work'. And I think we all like recipes where you get a bit of extra time in bed instead of cooking!
🥘 Ingredients
The beauty of this quinoa breakfast bake recipe is that it is mostly made from pantry staples, and you can easily use frozen blackberries if you don’t have fresh to hand.
Quinoa – a gluten-free pantry staples. Make sure to give it a rinse before use!
Blackberries – use fresh if they are in season, or frozen if not. Both work well.
Coconut milk – makes it creamy and delicious. It’s the liquid in this dish that enables the quinoa to cook through.
Desiccated coconut – adds a little more coconut flavour, and goes so well with the blackberries. The Terrasoul finely shredded coconut flakes are good.
Flax egg – I use flax rather than an egg as it keeps it vegan for those who follow that form of diet. Just a note – flax isn’t rated on the SIGHI list for my low histamine friends.
Maple syrup and stevia – I used both in this recipe to make it a little more varied, but you can easily use one or the other. Stevia (and maple syrup) rates as 0 on the SIGHI list.
Toppings – you can of course have fun with toppings. It’s the best bit of porridge or bakes isn’t it! Fresh fruit, desiccated coconut and coconut cream are favorites of mine, but you can also add some pumpkin seeds or maybe pistachio nuts too.
📖 Swaps and variations
If you don't have stevia to hand, then you can use maple syrup instead.
Adding extra berries or doing half and half with blueberries and blackberries is always an option!
Use frozen berries if you don't have fresh to hand.
Make sure to see the recipe card below for the full ingredients list and their quantities!
🔪 Step by step instructions
Making this one pan quinoa breakfast bake recipe with berries really couldn’t be more simple, and is essentially a two-stage process.
Step 1
Switch the oven on to pre-heat and make a flax egg. Simply combine ground flaxseed and water, give it a stir and then set aside for ten minutes to thicken. This is your egg substitute.
Step 2
Combine all the ingredients in an ovenproof dish. You want something fairly shallow, so your mixture is around an inch thick.
Stir very thoroughly so that the quinoa is interspersed in the coconut milk, as that is how it will cook and the quinoa 'tails' come out. Once in the oven, give it a stir at least once (twice is better) so that it cooks evenly. Then serve and enjoy!
💭 Recipe tips and notes
- Be sure to leave the flax egg to combine for at least ten minutes. This will give it time to become more gelatinous in texture and bind the bake.
- Give the quinoa a rinse in a sieve before use, to packet instructions.
- Stir very thoroughly when combining the ingredients, and at least once during cook time.
- Leave it to cool for a few minutes before tucking in - it will be hot straight out the oven!
📋 Frequently asked questions
Yes, we don't use any ingredients with gluten, making it a gluten free breakfast bake.
Simply make sure you rinse quinoa well in a sieve before using in this breakfast bake.
You can use either fresh or frozen berries. If using frozen fruit, it will release a little more water, so you may wish to add a touch less coconut milk.
🍽 More tasty breakfast ideas
Choose from so many cozy breakfast ideas including my apple pie oatmeal, ginger brazil nut granola, blackberry chia pudding, low histamine nut and seed muesli and carrot cake baked oatmeal. Some recent recipes:
For ten exclusive breakfast ideas not on the blog, check out my low histamine breakfast recipes ebook!
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And please do leave a star rating if you've tried the recipe!
📖 Recipe
Baked Quinoa Breakfast
Ingredients
- 1 cup quinoa uncooked
- 1 can coconut milk
- 2 cups blackberries fresh or frozen
- 1 tablespoon maple syrup
- 1 teaspoon stevia
- 1 tablespoon desiccated coconut
For the flax egg
- 1 tablespoon flaxmeal
- 2 tablespoon water
Optional toppings
- handful blackcurrants and redcurrants optional, or other fruit
- coconut cream
- fresh berries
- desiccated coconut
Instructions
- Preheat the oven to 175C / 350F.
- Make a flax egg by combining the flaxmeal and water. Stir well and set aside for ten minutes.
- Remove a few tablespoon of the coconut cream (top of the can of coconut) for a topping, if you wish, and set aside.
- Combine all the ingredients (other than the toppings) in an ovenproof dish and stir very thoroughly. Bake for approximately 60 minutes (check after 50 minutes), until it has mostly solidified. Give it a stir halfway through to ensure the quinoa soaks up the liquid and cooks evenly.
- Remove from the oven and allow to cool for 5-10 minutes. Top with coconut cream, fruit and a pinch of desiccated coconut. Enjoy!
Notes
- Be sure to leave the flax egg to combine for at least ten minutes. This will give it time to become more gelatinous in texture and bind the bake.
- Stir very thoroughly when combining the ingredients, and at least once during cook time.
- Leave to cool for a few minutes as it will be very hot straight out the oven!
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- flaxseed isn't rated on the SIGHI list. It is rated as low histamine on other lists.
Pamela Huddleston says
I love this recipe as a nutritious fun alternative to steel-cut oats or oatmeal. I like to sprinkle with the shredded coconut and fresh blueberries on top of the coconut cream before serving.
Claire says
So glad you like it Pamela! Adding shredded coconut sounds like a great idea too.