This blueberry quinoa breakfast bake is a fun breakfast idea, bursting with healthy goodness. Naturally gluten free as well as vegan, it works perfectly as a family weekend breakfast or brunch.
This berry quinoa 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.
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 lovely. But sometimes it's nice to have a change, and this berry breakfast 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.
Made with fresh (or frozen) blueberries and pantry staples, you only need a few ingredients for this quinoa breakfast bake:
- Blueberries - you can use fresh or frozen.
- Quinoa - a good source of protein, it 'puffs up' and absorbs the blueberry juices and coconut milk.
- Coconut milk - the liquid of the bake.
- Maple syrup - to add some sweetness.
- Flaxmeal - used in place of banana or eggs as in other similar recipes, and keeps the recipe vegan.
Ideas for toppings
You can 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.
Step by step instructions
Make a flax egg by combining the flaxmeal with water. Stir well, and set aside for ten minutes.
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 bake very thoroughly both before cooking and halfway through so that the quinoa can 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 on the coconut cream (if using) just before serving as it will melt quickly!
More breakfast ideas to enjoy
Blueberry quinoa breakfast bake
For the breakfast bake
- 1 cup quinoa uncooked
- 1 can coconut milk
- 2 cups blueberries frozen or fresh
- 2 tablespoon ground 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
- Pre-heat the oven to 180C.
- Make a flax egg by combining the flaxmeal 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 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 blueberry quinoa breakfast bake to cool for around ten minutes. Add the suggested toppings, or those of your choice.
- 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.
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility listAll ingredients in this recipe score a '0' on the SIGHI list with the exception of:
- flaxseed - this isn't rated on the SIGHI list. Other lists state that it is low histamine, but please check with a doctor or dietician if you are unsure whether you can tolerate it.