Recipe: Quinoa Breakfast Bake


This recipe and photo were created by contributor Katie Morris of Katie at the Kitchen Door. Learn more about Katie and this recipe by checking out her accompanying post.

Like many people, I've committed to finally getting fitter/losing weight/eating better this year, so I started off January with a two-week whole-foods "cleanse" to help me focus on what I should be eating (you can find the recipes and menus here and here).  Officially, I'm done with the cleansing part, but I'm trying to make the whole-food diet stick. While doing this, I've realized that starting the day off on the right foot is crucial: If I don't start off with a healthy, filling meal, the rest of the day is basically a wash. Still, even knowing this, it can be pretty hard to drag myself out of bed on a work day to make a good breakfast, especially during January when it's cold and dark in the mornings. I'm trying to combat laziness and keep my days on track by making a healthy breakfast with several servings early in the week, then just popping each serving in the microwave before heading out to face the day. This quinoa breakfast bake is a perfect example. Mix the flavors up by adding whatever fruit and nuts you like best!

Recipe: Quinoa Breakfast Bake

Photo by Katie Morris

Serves 4-6

What You'll Need: 

1 cup quinoa (uncooked)
2 teaspoon cinnamon
1/2 teaspoon allspice
2 eggs
2 cups skim milk

1/4 cup maple syrup
1 1/2 cups frozen berries
1 apple or pear, peeled, cored, and chopped into 1/2 inch cubes
1/2 cup coarsely chopped nuts (optional)

What to Do: 
  1. Preheat the oven to 350 degrees. Lightly grease an 8x8 inch square baking pan, and set aside. (Note: a 9x11 works fine, too!)
  2. In a medium bowl, stir together uncooked quinoa, cinnamon, and allspice to coat quinoa with spices. Pour quinoa over bottom of prepared pan.
  3. In the same bowl used for the quinoa, beat the eggs until fully mixed. Whisk in the milk and maple syrup, and beat to combine.
  4. Scatter the berries, apple or pear pieces, and nuts (if using) evenly on top of the quinoa.
  5. Pour the egg and milk mixture over the top of the fruit and quinoa. Lightly stir to partially submerge the fruit. (The milk mixture will cook the quinoa to create a very soft texture on the inside, while creating a lightly crunchy crust on the outside!)
  6. Bake for 1 hour, or until casserole is mostly set with only a small amount of liquid left. Serve warm, and refrigerate leftovers.

Need some more healthy breakfast inspiration? Try these recipes from Katie at the Kitchen Door: 


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