Pin I started making this on Sunday mornings when I wanted something I could slide into the oven and forget about while I caught up on laundry. The smell of cinnamon and warm berries pulls everyone into the kitchen without me saying a word. Quinoa in a breakfast bake felt odd at first, but after one bite I understood why it works. The grains turn soft and custardy, nothing like the fluffy side dish I was used to. Now its the only way I want to start a slow weekend.
I brought this to a potluck brunch once and watched three people go back for seconds before anyone touched the pastries. One friend texted me that night asking for the recipe, saying her kids actually ate fruit for breakfast without complaining. That was the moment I realized this wasnt just easy, it was quietly brilliant.
Ingredients
- Uncooked quinoa: Rinse it well or it can taste bitter; I learned that the hard way when I skipped it once and regretted every bite.
- Milk or non-dairy milk: I use almond milk most mornings, but oat milk makes it extra creamy if youre feeling indulgent.
- Eggs: They bind everything into a custardy texture; if you skip them, use applesauce and expect a softer, less structured bake.
- Pure maple syrup or honey: Just enough sweetness to balance the tartness of the berries without turning this into cake.
- Vanilla extract: A small splash makes the whole dish smell like a hug.
- Ground cinnamon: Warming and familiar; it ties the flavors together without overpowering the fruit.
- Salt: A pinch wakes up the sweetness and keeps everything from tasting flat.
- Mixed berries: Frozen works just as well as fresh; I keep a bag in the freezer so I can make this any time.
- Chopped nuts: Optional but worth it for the crunch; almonds or pecans are my go-to.
- Unsweetened shredded coconut: Adds a hint of tropical richness if you want to feel a little fancy.
Instructions
- Preheat and prep:
- Set your oven to 350°F and grease a 9x9-inch baking dish with a little butter or oil. This keeps the edges from sticking and makes cleanup easier.
- Layer the quinoa:
- Spread the rinsed quinoa evenly across the bottom of the dish. It should look like a thin, even carpet.
- Add half the berries:
- Scatter them over the quinoa so every scoop gets some fruit. I like mixing colors for the visual effect.
- Whisk the custard:
- Combine milk, eggs, maple syrup, vanilla, cinnamon, and salt in a bowl until smooth. Pour it slowly over the quinoa and berries so it seeps into every corner.
- Top and bake:
- Sprinkle the remaining berries, nuts, and coconut on top. Bake for 40 minutes until the center is set and the edges turn golden.
- Cool and serve:
- Let it rest for 5 to 10 minutes so it firms up. Serve warm with a splash of milk or a dollop of yogurt.
Pin The first time I made this, my daughter wandered in half asleep and asked if I was baking a pie for breakfast. When I told her it was quinoa, she looked suspicious, but she finished her entire serving and asked for more the next day. That small win felt bigger than any five-star review.
Swapping the Fruit
Berries are my default, but Ive used diced peaches in summer and chopped apples with extra cinnamon in fall. Both worked beautifully. Just keep the fruit volume around 2 cups so the custard ratio stays balanced.
Making It Vegan
Replace the eggs with a quarter cup of unsweetened applesauce and use your favorite non-dairy milk. The texture will be a bit softer and less custardy, but it still holds together and tastes just as comforting.
Storage and Reheating
This keeps in the fridge for up to four days in an airtight container. I reheat individual portions in the microwave for about a minute, though some people in my house prefer it cold straight from the fridge like a weird breakfast pudding.
- Cover it with foil if youre reheating a whole pan in the oven to keep it from drying out.
- You can freeze portions wrapped tightly in plastic, then thaw overnight in the fridge.
- If it feels dry after reheating, drizzle a little milk or maple syrup over the top.
Pin This bake has become my quiet morning ritual, the kind of recipe that makes me feel like Ive got it together even when I dont. I hope it does the same for you.
Recipe Q&A
- → Can I use frozen berries in this dish?
Yes, frozen berries work well and can be used without thawing, helping retain their shape during baking.
- → How can I make this dish vegan?
Replace dairy milk with non-dairy alternatives and substitute eggs with unsweetened applesauce for a vegan version.
- → Is it possible to swap quinoa for another grain?
Quinoa offers unique texture and nutrition, but you can experiment with cooked millet or buckwheat for variation.
- → What toppings add extra flavor and texture?
Chopped nuts like almonds or walnuts and unsweetened shredded coconut provide a satisfying crunch and contrast.
- → How should leftovers be stored?
Store leftovers covered in the refrigerator for up to four days and enjoy chilled or reheated gently.