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Healthy Blueberry Quinoa Breakfast Bake

Blueberry Quinoa Breakfast Bake

A hearty and nutritious breakfast featuring quinoa and blueberries, easy to prepare ahead and baked to perfection with a creamy coconut topping.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, grain
Cuisine American
Servings 6 people
Calories 160 kcal

Equipment

  • 1 oven preheated to 360°F
  • 1 baking dish large enough for mixture
  • 1 mixing bowl for flax egg and ingredients

Ingredients
  

  • 1 cup raw quinoa
  • 1 can full-fat creamy coconut milk
  • 2 cups blueberries fresh or frozen
  • 2 tablespoons maple syrup
  • 6 tablespoons water
  • 2 tablespoons ground flaxseed
  • 2 tablespoons coconut cream or coconut milk
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon fresh blueberries
  • 1 tablespoon maple syrup

Instructions
 

  • Preheat the oven to 360°F (180°C).
  • Combine ground flaxseed with water in a bowl and let sit for 10 minutes to form a flax egg.
  • Scoop about 2 tablespoons of thick coconut cream from the chilled coconut milk and refrigerate for topping.
  • In a baking dish, combine quinoa, coconut milk, blueberries, maple syrup, and the prepared flax egg. Stir thoroughly to evenly distribute quinoa.
  • Bake in the preheated oven for 50 to 60 minutes, stirring halfway through to ensure even cooking.
  • Remove from the oven and let the bake cool for 10 minutes before serving.
  • Top with the reserved coconut cream, pumpkin seeds, fresh blueberries, and maple syrup or your favorite toppings.

Notes

  • Prep the night before for quick mornings.
  • Use fresh or frozen blueberries based on availability.
  • Store leftovers covered in the fridge for up to 3 days.
  • Optional toppings include nuts, honey, or fresh fruit.