Go Back
–+ servings
blueberry quinoa breakfast bake with a spoon in it on a light brown plate next to a bowl of pumpkin seeds.
Print Recipe
5 from 6 votes

Blueberry Quinoa Breakfast Bake

This blueberry quinoa breakfast bake is a fun weekend breakfast or brunch for all the family!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Desert, Sweet treat
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 192kcal
Author: Claire

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.
 
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list
All 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.

Nutrition

Calories: 192kcal | Carbohydrates: 33g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 5mg | Potassium: 265mg | Fiber: 4g | Sugar: 11g | Vitamin A: 32IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 2mg