Quinoa Breakfast Bake

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www.theconsciousplantkitchen.com

This Quinoa Breakfast Bake is a delicious one-pan gluten-free breakfast casserole packed with vegan proteins from quinoa and a delicious sweet flavor.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/quinoa-breakfast-bake/ or scan the QR code here ➡️

Prep Time10

Cook Time50

Total Time1

Servings: servings

Calories: 226.6kcal

Author: Carine Claudepierre

Ingredients

2 ripe Banana
¼ cup Peanut Butter (Unsalted)
2 tablespoons Chia Seeds
1 cup Quinoa uncooked, white or red
2 cups Unsweetened Almond Milk warm
½ teaspoon Cinnamon
2 cups Mixed Berries fresh or frozen

US Customary - Metric

Instructions

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.

Storage

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.

Equipment

Notes

Why Add Quinoa? If you get all your proteins from plants, they don't all contain the whole range of essential amino acids. Only a few grains, like quinoa, have a complete amino acid profile. That's why it's a great idea to add quinoa. Quinoa is a complete plant-based protein that brings you all the necessary amino acids, and you can use it in many recipes like these quinoa brownies, Quinoa Tortillas, or my spinach quinoa salad.

Can I Make Quinoa Less Bitter? You can wash the quinoa under cold water and soak it in cold water for 2 hours or overnight. Rinse the next day before using. Another option to remove the bitter flavor from the quinoa is to toast or roast the quinoa in the oven at 325°F (160°C) or toast it in a large non-stick saucepan.

Is Quinoa Gluten-Free? Yes, quinoa is a naturally gluten-free grain full of plant-based proteins and a perfect protein and fiber booster for vegan breakfasts.

Can I Add Rolled Oat To Make Gluten-Free Baked Oatmeal? Yes, but if you are celiac or gluten intolerant, make sure to pick gluten-free certified rolled oats. Not all oat brands are certified gluten-free. Then, stir in 1/2 cup of the recipe and decrease the quinoa to 3/4 cup.

Is Quinoa Bake Healthy? This quinoa bake serves 6 filling breakfast bowls and contains 226 kcal for 7.7 grams of protein, a whopping 5.6 grams of fiber, and 24 grams of net carbs. It’s a very fulfilling vegan gluten-free breakfast, perfect if you are looking for a simple, healthy breakfast to meal prep for the week.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition