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    Home » Recipes » Breakfast

    Published: May 2, 2021 · Modified: Jun 10, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 2 Comments

    Blackberry Quinoa Breakfast Bake

    Jump to Recipe Print Recipe

    This blackberry quinoa breakfast bake is easy to make, full of fruit and very healthy too. Without dairy, eggs or wheat, it is a vegan, gluten-free and low histamine breakfast that is perfect for the weekend.

    blackberry quinoa breakfast bake in two cream bowls with spoons next to them.

    This quinoa berry bake has the best combination of juicy warm fruit, creamy coconut and healthy quinoa. 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 savoury dish, my sweet potato corn hash is delicious as a weekend breakfast or brunch!

    Jump to:
    • ⭐ Why this recipe is so good
    • 🥘 Ingredients
    • 📖 Variations to the recipe
    • 🔪 Step by step instructions
    • 💭 Recipe tips and notes
    • 🍽 More tasty breakfast ideas
    • 📖 Recipe
    • 💬 Comments

    ⭐ Why this recipe is so good

    • Oat free breakfast - this 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 but 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 – as above, a great nutrient-dense staple food that is gluten-free and a source of protein. The Terrasoul organic white quinoa is good.

    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, but also because flax has a lot of health benefits too. 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 favourites of mine, but you can also add some pumpkin seeds or maybe pistachio nuts too.

    📖 Variations to the recipe

    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 blackberry quinoa breakfast bake recipe really couldn’t be more simple, and is essentially a two-stage process. Then you let the oven take over while you have a bath, watch the TV or read the newspaper on a weekend morning.

    blackberries and coconut milk in a white baking dish.
    blackberries, red currants and quinoa in a white baking dish.

    Step one

    Switch the oven on to pre-heat and make a flax egg. Simply combine flaxmeal and water, give it a stir and then set aside for ten minutes to thicken. This is your egg substitute.

    Step two

    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 ‘burst open’ as my niece says. 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.
    • 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!
    side view of blackberry quinoa breakfast bake in a cream bowl with a jug in the background.

    🍽 More tasty breakfast ideas

    Apple pie oatmeal

    Ginger brazil nut granola

    Blackberry and ginger chia pudding

    Low histamine nut and seed muesli

    Carrot cake baked oatmeal

    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 tried the recipe!

    📖 Recipe

    blackberry quinoa breakfast bake in two cream bowls.

    Blackberry Quinoa Breakfast Bake

    Claire
    A fun and fruity breakfast recipe made with oats, blackberries and coconut milk. Made without oats, it is vegetarian, gluten-free and a low histamine recipe. Serves 4-5.
    5 from 3 votes
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Breakfast
    Cuisine American, British
    Servings 4 servings
    Calories 219 kcal

    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.
     
    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
    All ingredients score 0 on the SIGHI list, with the exception of:
    • flaxseed isn't rated on the SIGHI list. It is rated as low histamine on other lists.

    Nutrition

    Calories: 219kcalCarbohydrates: 39gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 5mgPotassium: 388mgFiber: 7gSugar: 7gVitamin A: 160IUVitamin C: 15mgCalcium: 51mgIron: 3mg
    Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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    Reader Interactions

    Comments

    1. Pamela Huddleston says

      February 22, 2022 at 6:41 pm

      5 stars
      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.

      Reply
      • Claire says

        February 22, 2022 at 7:01 pm

        So glad you like it Pamela! Adding shredded coconut sounds like a great idea too.

        Reply

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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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