Since starting my elimination diet, I’ve struggled to think of easy breakfast ideas for the week. The whole not being able to eat eggs thing has really put a damper on most of my go-to breakfast recipes. While brainstorming I remembered how I used to make baked oatmeal and reheat it for quick breakfasts during the work week. And then I thought why not try to do that with quinoa? Let me tell you, it took a few trials, but I think we’ve got a winner here!
This baked quinoa recipe is super easy to throw together for a weekend brunch or to make for breakfasts throughout the week. I love how customizable it is and can’t wait to start experimenting with different versions! This version works quite well as a basic recipe. I love to top mine with some fresh berries, toasted coconut and toasted walnuts. Though I think a drizzle of honey or brown sugar would be divine on top, as well!
Baked Quinoa Breakfast Bowl
- 1 cup quinoa (uncooked)
- 2 cups almond milk
- 1 cup unsweetened coconut flakes
- 1 tbsp ground flax meal
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp salt
- 1 tsp vanilla
- 1 1/2 tsp baking powder
- 2 tbsp maple syrup (or honey if not vegan)
- 1/2 cup chopped walnuts
- toppings (optional: toasted coconut, berries, toasted walnut, honey)
- Preheat oven to 350F. Grease a casserole dish (6 cup at least) or baking pan 8x8 inch would work with coconut oil or other oil.
- In a large mixing bowl, mix together all of the ingredients.
- Dump quinoa mixture into the greased baking dish.
- Bake at 350F for 40-50 minutes. Mix the quinoa every 15 minutes or so.
- Serve warm and top with toasted coconut, toasted walnuts and fresh berries (and a drizzle of honey if you can have it!)