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Baked Quinoa Breakfast Bowl

This baked quinoa recipe is super easy to throw together for a weekend brunch or to make for breakfasts throughout the week. An easy and healthy breakfast quinoa that is gluten-free, dairy-free, and vegan!
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Course: Breakfast
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 306kcal
Author: Megan


  • 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!)


I've only tried this recipe with stevia, but if you are able to eat honey or maple syrup it would work really well in this recipe. I would suggest starting at 2-3 tbsp but taste as you go. You can always add some more on top after baking to sweeten it a bit.


Calories: 306kcal | Carbohydrates: 29g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Sodium: 214mg | Potassium: 434mg | Fiber: 6g | Sugar: 5g | Vitamin C: 0.2mg | Calcium: 201mg | Iron: 2.3mg
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