This vegan blueberry quinoa breakfast bake is a fun breakfast idea, bursting with healthy goodness from juicy blueberries and plant-based protein. Naturally gluten free as well as vegan, it works perfectly as a family weekend breakfast or brunch.
If you like to try breakfast recipes made without oats, then you may like to see my blackberry quinoa porridge and peach chia pudding. Both so healthy and tasty!
This blueberry quinoa breakfast bake is made with just a few ingredients, and without egg to keep it vegan, and without banana also. It's a fun breakfast that feels like dessert and is so perfect for a weekend with all the family!
Recipe updated on 5 January 2022.
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⭐ Why you'll love this recipe
- Oat-free breakfast - many breakfast ideas are based on oats, which is always tasty. But sometimes it's nice to have a change, and this blueberry quinoa bake is vegan and gluten free.
- Little 'hands on' time - just a small amount of prep and then the oven does the work for you.
- Healthy - quinoa is a good source of plant-based protein, and the blueberries are bursting with vitamins.
🍒 Ingredients
Made with fresh (or frozen) blueberries and pantry staples, you only need a few ingredients for this berry quinoa breakfast bake:
- Blueberries - you can use fresh or frozen berries for this bake.
- Quinoa - a good source of protein, it 'puffs up' and absorbs the blueberry juices and coconut milk. I suggest using white quinoa.
- Coconut milk - the liquid of the bake, you want the type that comes in a can.
- Maple syrup - to add some sweetness.
- Milled flaxseed - used in place of banana or eggs as in other similar recipes, and keeps the recipe vegan. You want ground or milled flax rather than whole seeds.
🔪 Step by step instructions
Making this blueberry quinoa breakfast bake is very simple, with just a few steps:
Step 1
Make a flax egg by combining the ground flax with water. Stir well, and set aside for ten minutes.
Step 2
Add the quinoa, blueberries, flax egg and maple syrup to your baking dish. Then pour on the coconut milk. Stir very thoroughly so the ingredients are all combined and the quinoa is evenly distributed to soak up the coconut milk.
Bake in the oven, stirring at least once halfway through the cooking time.
💭 Recipe tips and notes
- Ensure that you stir the quinoa breakfast bake very thoroughly both before cooking and halfway through so that the quinoa can evenly soak up the coconut milk.
- If you want to add other berries then having a mix of blueberries and blackberries would be nice, especially during fall.
- Spoon the coconut cream (if using) onto the quinoa bake just before serving as it will melt quickly!
📋 Frequently asked questions
Any berries can be used to make a quinoa berry bake, such as blueberries used in this recipe, but also blackberries or raspberries.
Yes, you can easily use frozen berries.
Yes, quinoa is a gluten free seed (although it's often treated as a grain in cooking).
🍽 How to serve your quinoa breakfast bake
You can enjoy this quinoa berry bake as it is, or get very creative with the toppings if you like! Some ideas:
Fresh fruit - berries, peaches or nectarines would be lovely.
Coconut cream - for extra creaminess.
Nuts and seeds - pumpkin seeds and brazil nuts are both good options!
Nut or seed butter - perhaps my homemade pumpkin seed butter?
Desiccated coconut - to add creaminess.
📖 Recipe
Blueberry Quinoa Breakfast Bake
Equipment
- Ovenproof dish
- Small bowl
Ingredients
For the breakfast bake
- 1 cup quinoa uncooked
- 1 can coconut milk
- 2 cups blueberries frozen or fresh
- 2 tablespoon milled flaxseed
- 6 tablespoon water
- 2 tablespoon maple syrup
For the toppings
- 2 tablespoon coconut milk or cream
- 1 tablespoon pepitas / pumpkin seeds
- 1 tablespoon blueberries fresh
- 1 tablespoon maple syrup optional
Instructions
- Pre-heat the oven to 180C / 360F.
- Make a flax egg by combining the milled flax and water in a bowl or sealable tupperware. Stir the mixture well. Set aside for 10 minutes to allow the ingredients to combine.
- Scoop about 2 tablespoon of the coconut cream off of the top of the can of coconut milk and set aside in the fridge to use later as a topping.
- Add all the ingredients for the breakfast bake to a baking dish and stir or whisk very thoroughly. This is important as the quinoa needs to be evenly distributed and able to absorb the liquid from the coconut milk. Bake for 50-60 minutes, giving the bake a stir halfway though the cooking time.
- Once baked, leave the quinoa berry bake to cool for around ten minutes. Add the suggested toppings, or those of your choice.
Notes
- Both frozen and fresh blueberries and work equally well. Fresh may not burst in the same way and release less juice unless very ripe.
- For the baking dish, I used a dish measuring 9 inches by 7.
- Stir very throughly when you add the ingredients to the baking dish to make sure the flax egg and quinoa is evenly distributed amongst the liquid ingredients.
- I haven't tried it myself but I have seen similar recipes that use an egg rather than a flax egg.
- Add the coconut cream if using as a topping just before serving as it will start to melt once in contact with the warm quinoa breakfast bake.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- flaxseed - this isn't rated on the SIGHI list. Other lists state that it is low histamine.
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