This Quinoa Breakfast Bake is a delicious one-pan gluten-free breakfast casserole packed with vegan proteins from quinoa and a delicious sweet flavor.
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Preheat the oven to 375°F (200°C). Slightly oil a 9-inch x 11-inch baking pan.
Peel the bananas, place them in the baking pan and mash them roughly until they are smooth and a puree-like texture forms.
Add chia seeds, peanut butter, cinnamon, quinoa, and half the amount of frozen berries.
Microwave almond milk for 2 minutes until hot or warm over medium heat in a non-stick saucepan until a light simmer forms.
Pour the hot milk gently all over the pan and stir well to evenly combine all the ingredients into the baking pan.
Sprinkle the remaining frozen berries on top of the pan. Cover pan with foil - optional but this decreases baking time and prevents the recipe from drying out too fast.
Bake for 45-55 minutes or until quinoa is baked. You can bake it longer if you prefer a dryer texture. It's up to you. It should be golden brown on top, slightly moist but not jiggly in the center.
Cool down in the pan for 1 hour then serve lukewarm with a drizzle of maple syrup, a dust of cinnamon, or almond milk/yogurt for extra moisture.
Store the remaining baked quinoa in the fridge for up to 3-4 days, in its baking pan, wrapped with plastic wrap to prevent the from drying. You can also freeze this in an airtight container and thaw it in the fridge the day before.
Rewarm one serve in the microwave, in a microwave-safe breakfast bowl, until lukewarm.