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This Cinnamon Quinoa Breakfast Bake is my go to recipe for cozy mornings and busy weeks when I want something warm hearty and naturally sweet to kick off the day. Packed with wholesome protein from quinoa and the comforting aroma of cinnamon it is perfect for making ahead or sharing at a weekend brunch.
What Makes It Special
- Cooks up with affordable pantry staples
- Naturally sweetened with maple syrup or honey
- Satisfies with both plant and animal protein
- Bakes up in one pan for easy cleanup
- Versatile for any fruit or nut you have on hand
Family Favorite Story
I first stumbled onto this breakfast bake when I wanted a change from my usual oatmeal. After one bite my whole family asked for it again and it quickly became a weekend favorite.
What You Will Need
- Quinoa: choose white or tricolor and rinse well for clean flavor
- Almond milk or other milk: pick your favorite for creaminess and subtle nutty undertone
- Maple syrup or honey: use pure options for the best natural sweetness
- Vanilla extract: real vanilla deepens the cozy bakery notes
- Ground cinnamon: choose fresh for a fragrant kick in every bite
- Salt: use fine sea salt to balance and round out the flavors
- Eggs or flax eggs for vegan option: they bind everything together and add richness
- Raisins or dried cranberries: bring pops of sweetness and chewy texture
- Chopped nuts such as walnuts or pecans: for crunch and staying power
- Baking powder: ensures a tender almost cake like texture
- Sliced bananas or apples if using these as a topping: pick ripe fruit for sweetness
Lets Cook This Together
- Prepare the Oven:
- Preheat the oven to three hundred fifty degrees Fahrenheit and grease your baking dish very well. This ensures an easy release and golden crust.
- Cook the Quinoa:
- In a saucepan bring the rinsed quinoa and almond milk to a gentle boil over medium heat. Once it bubbles lower the heat cover the pot and let it simmer about fifteen minutes until the grains are soft and the milk is mostly absorbed. Let it stand covered for a few moments off the heat to fluff up.
- Mix the Batter:
- In a big bowl whisk together maple syrup vanilla cinnamon salt and your eggs or flax eggs so the mixture is smooth and a bit frothy. Add the cooked quinoa and stir it in thoroughly. Sprinkle in the baking powder then fold in your chosen dried fruit and nuts using a spatula so everything is evenly distributed.
- Assemble and Top:
- Pour the batter into your prepared baking dish leveling out the top. Add any sliced fruit or extra nuts over the surface if you want some extra flair and flavor.
- Bake to Perfection:
- Place the dish in the oven and let it bake for forty to forty five minutes. The center should be just set and the top golden brown. Allow to cool for a few minutes before slicing so the pieces hold together beautifully.
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Good to Know
- Makes great leftovers for busy mornings
- High in fiber and sustained protein
- Dairy optional for any dietary needs
Favorite Moments
My favorite part is the way the cinnamon and maple fill the house as it bakes. Sometimes my kids fight over the golden corners and I have to promise to save a piece for whoever gets up last.
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Keeping It Fresh
To keep slices moist let the bake cool fully then cover tightly and refrigerate. It holds up for up to four days and can be reheated in the oven or microwave. I sometimes prep two batches on Sunday so breakfast is sorted all week.
Easy Ingredient Swaps
Use whatever milk suits your needs from oat milk to regular whole milk. If you run out of nuts try pumpkin or sunflower seeds for crunch. Sweeten with date syrup or agave if that is what you have on hand. Fresh berries or chopped dried apricots make it extra colorful.
How to Serve It Right
Serve warm from the oven with extra maple syrup drizzled on top or a dollop of yogurt for creaminess. For a brunch crowd add a fruit compote or a side of crisp bacon for an extra treat. Slices can also be popped into lunchboxes for a nourishing snack later.
Behind the Dish
This bake was inspired by my search for an alternative to baked oatmeal that offers more protein and keeps me satisfied. It has a cake like softness and endless custom possibilities so I never get tired of making it. Over time I have tried every nut and fruit combo and each batch brings back memories of cozy weekend mornings.
Tout savoir sur cette recette
- → Can I make this dish vegan?
Yes, substitute eggs with flax eggs and use plant-based milk for a fully vegan option.
- → What type of nuts work best?
Walnuts or pecans provide a lovely crunch and pair well with the warm spices in the bake.
- → Can I use other dried fruits?
Absolutely. Try dried cranberries, cherries, or chopped dates for different sweet-tart flavors.
- → How should leftovers be stored?
Keep leftovers in the refrigerator in an airtight container for up to 4 days. Reheat portions as needed.
- → Is it possible to prepare ahead?
Yes, you can assemble everything the night before and bake it fresh in the morning, or bake and reheat individual servings.
- → Can this be frozen?
Yes, wrap cooled portions tightly and freeze for up to 2 months. Thaw and reheat in the oven or microwave.