Wholesome Blueberry Quinoa Breakfast Bake
Sliceable vegan bake blending quinoa, oats, and blueberries for a hearty, heart-healthy breakfast that's meal-prep friendly.
Equipment
- 8x8-inch baking dish
- Large Mixing Bowl
- Spatula or wooden spoon
- Measuring cups/spoons
Ingredients
- 1.5 cups cooked quinoa (from 0.5 cup dry), cooled
- 2 cups fresh or frozen blueberries
- 2 medium ripe bananas mashed (~3/4 cup)
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1/2 cup almond milk or plant milk
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1.5 cups old-fashioned rolled oats
- 1/3 cup whole wheat flour
- 2 tbsp ground flaxseed meal
- 1/4 cup chopped pecans optional
Instructions
- Preheat oven to 350°F. Grease or line 8x8 dish with parchment.
- Mash bananas in bowl. Whisk in maple syrup, applesauce, milk, vanilla, cinnamon, baking powder, baking soda, and salt.
- Fold in quinoa, oats, flour, and flaxseed to form thick batter.
- Gently add blueberries and pecans. Spread into dish.
- Bake 40-45 min until golden and set. Cool 30 min before slicing.
Notes
- Cool quinoa fully to avoid gummy texture.
- Frozen berries: add straight from freezer.
- Store fridge 5 days or freeze 2 months.