Save to Pinterest I started baking quinoa for breakfast on a rainy Sunday when the oatmeal jar ran empty and I needed something warm and filling. I tossed rinsed quinoa into a dish with berries I had frozen weeks earlier, whisked milk and eggs together without much of a plan, and slid it into the oven. The kitchen filled with cinnamon and toasted grain smells, and when I pulled it out golden and bubbling, I realized I had stumbled onto something I would make over and over.
I made this the morning my sister visited with her kids, and they devoured it straight from the pan with yogurt dollops on top. One of them asked if it was cake, and I did not correct her. It became my go-to whenever I needed breakfast to feel like a hug without much effort.
Ingredients
- Uncooked quinoa, rinsed: Rinsing removes the bitter coating that clings to the grains, so do not skip it or you will taste the difference.
- Milk or non-dairy milk: Whole milk makes it richer, but oat or almond milk works beautifully and keeps it light.
- Eggs: They bind everything into a soft, custardy texture that holds together when you scoop it.
- Pure maple syrup or honey: Just enough sweetness to balance the tartness of the berries without tasting like dessert.
- Vanilla extract: A small pour deepens the warmth and makes the whole dish smell like comfort.
- Ground cinnamon: It adds a gentle spice that plays well with berries and does not overpower.
- Salt: A pinch brings out the sweetness and keeps the flavors from falling flat.
- Mixed berries: Frozen berries work just as well as fresh, and they bleed beautiful streaks of color as they bake.
- Chopped nuts: Optional, but they add crunch and a toasted flavor that contrasts with the soft quinoa.
- Unsweetened shredded coconut: Sprinkle it on top for a hint of tropical sweetness and texture.
Instructions
- Preheat and Prep:
- Turn your oven to 350°F (175°C) and grease a 9x9-inch baking dish lightly with butter or oil so nothing sticks. I use my fingers to spread it evenly into the corners.
- Layer the Base:
- Spread the rinsed quinoa across the bottom of the dish in an even layer. Scatter half the berries on top, letting them nestle into the grains.
- Make the Custard:
- Whisk together the milk, eggs, maple syrup, vanilla, cinnamon, and salt in a medium bowl until smooth and no streaks of egg remain. Pour it slowly over the quinoa and berries so it soaks in evenly.
- Add the Toppings:
- Sprinkle the remaining berries over the top, then scatter nuts and coconut if you are using them. They will toast as it bakes and turn golden.
- Bake:
- Slide the dish into the oven and bake for 40 minutes, until the center no longer jiggles and the top looks set and lightly browned. Let it cool for 5 to 10 minutes before serving so it firms up enough to scoop cleanly.
Save to Pinterest I once brought this to a potluck breakfast and someone asked for the recipe before they even finished their first bite. It sat on the table in a bright blue dish, steam rising, and people kept coming back for seconds. That was when I realized this was more than just breakfast, it was the kind of thing that made people feel cared for.
How to Store and Reheat
Let any leftovers cool completely, then cover the dish tightly with plastic wrap or transfer portions to airtight containers. It keeps in the fridge for up to four days and tastes just as good cold, spooned over yogurt, or warmed gently in the microwave for 30 seconds.
Swaps and Variations
If berries are not in season, diced apples or peaches work beautifully and bring a softer sweetness. For a vegan version, swap the eggs for a quarter cup of unsweetened applesauce and use your favorite non-dairy milk. I have also stirred in a handful of dark chocolate chips for a treat that still feels wholesome.
What to Serve Alongside
This bake is filling on its own, but I love it with a dollop of Greek yogurt or a drizzle of extra maple syrup. A cup of strong coffee or herbal tea rounds out the morning perfectly.
- Serve it with a side of crispy bacon or sausage if you want something savory to balance the sweetness.
- Fresh fruit salad makes it feel like a complete brunch spread.
- A small glass of orange juice or a smoothie adds brightness to the plate.
Save to Pinterest This bake has become my quiet Sunday morning ritual, the kind of recipe that fills the house with warmth and makes breakfast feel like an event. I hope it does the same for you.
Recipe FAQs
- → What type of quinoa works best?
Rinsed uncooked white quinoa is ideal for a light texture and mild flavor.
- → Can I use non-dairy milk alternatives?
Yes, almond, soy, or oat milk work well and maintain the creamy consistency.
- → How do nuts and coconut affect the dish?
They add crunch and subtle nuttiness, enhancing texture and flavor without overpowering.
- → Is it possible to swap berries for other fruits?
Seasonal fruits like diced apples or peaches make excellent substitutes to vary the flavor.
- → How do I make this dish vegan?
Use non-dairy milk and replace eggs with unsweetened applesauce for a vegan-friendly version.
- → Can leftovers be stored safely?
Yes, refrigerate leftovers in an airtight container for up to 4 days; serve warm or chilled.