Save One Saturday morning, my friend brought over a bag of frozen berries that were about to expire and challenged me to make breakfast. I had leftover quinoa in the pantry and figured, why not bake it like oatmeal? The smell of cinnamon and berries bubbling in the oven filled the kitchen, and we ended up eating straight from the pan with spoons. It became our weekend tradition after that, and I've been tweaking the recipe ever since.
I made this for my cousin who swore she hated quinoa. She scraped her bowl clean and asked for the recipe before she left. Something about baking it with the berries and letting the edges get golden makes all the difference. It doesn't taste like health food, it just tastes warm and comforting, like something you'd want to curl up with on a slow morning.
Ingredients
- Uncooked quinoa: Rinse it really well or it can taste bitter, I learned that the hard way when I skipped it once and the whole dish tasted soapy.
- Milk or non-dairy milk: I've used oat milk, almond milk, and regular dairy, they all work beautifully and soak into the quinoa as it bakes.
- Eggs: They bind everything together and give it that soft, custard-like texture in the center.
- Maple syrup or honey: Just enough sweetness to complement the berries without making it taste like a dessert, though I won't judge if you drizzle more on top.
- Vanilla extract: A little vanilla makes the whole thing smell like a bakery, don't skip it.
- Ground cinnamon: Adds warmth and a cozy feeling, especially on cold mornings.
- Salt: A pinch balances the sweetness and makes all the flavors pop.
- Mixed berries: I use whatever's in season or frozen berries straight from the bag, no need to thaw them first.
- Chopped nuts: Almonds or pecans add a nice crunch on top, but they're totally optional if you're nut-free.
- Shredded coconut: Just a sprinkle gives it a subtle tropical vibe and toasts up beautifully in the oven.
Instructions
- Get the oven ready:
- Preheat to 350 degrees and grease your baking dish with butter or coconut oil. I use a 9x9 square pan, but an 8x8 works too if you want it thicker.
- Layer the quinoa:
- Spread the rinsed quinoa in an even layer on the bottom of the dish. It should look like a thin, grainy blanket covering the pan.
- Add the first berries:
- Scatter half your berries over the quinoa. They'll sink a little as it bakes, which is exactly what you want.
- Mix the custard:
- Whisk together the milk, eggs, maple syrup, vanilla, cinnamon, and salt until smooth and frothy. Pour it slowly over the quinoa so it seeps down into every corner.
- Top it off:
- Sprinkle the rest of the berries on top, then add nuts and coconut if you're using them. The top gets golden and crispy, so don't hold back.
- Bake until set:
- Slide it into the oven for about 40 minutes, until the center jiggles just slightly and the edges are golden brown. Let it cool for a few minutes before digging in, or you'll burn your tongue like I always do.
Save My neighbor once knocked on my door asking what smelled so good, and I handed her a square of this still warm from the oven. She came back an hour later with her own baking dish asking me to show her how to make it. We've been swapping breakfast bake variations ever since, and it's become our little Sunday morning ritual.
How to Store and Reheat
I cut the leftovers into squares and stack them in a container with parchment paper between each layer. They keep in the fridge for up to four days and taste incredible cold, almost like a dense breakfast bar. If you want it warm again, just pop a square in the microwave for 30 seconds or reheat it in a low oven. I've even frozen individual portions and thawed them overnight for grab-and-go mornings.
Ways to Switch It Up
When berries aren't in season, I've used diced apples with a little extra cinnamon, or peaches in the summer. You can also stir in a handful of dark chocolate chips for a treat, or swirl in almond butter before baking for a richer flavor. One time I added mashed banana to the custard and it made the whole thing taste like banana bread, which was a happy accident.
Serving Suggestions
I love serving this with a dollop of Greek yogurt or a splash of cold milk poured over the top. A drizzle of extra maple syrup never hurts either. If you're feeling fancy, a handful of fresh berries and a sprinkle of powdered sugar makes it look like you spent way more effort than you actually did.
- Add a spoonful of nut butter on top for extra protein and richness.
- Serve alongside scrambled eggs or turkey sausage for a more filling brunch spread.
- Pair it with hot coffee or chai tea for the coziest weekend morning vibe.
Save This recipe has become my go-to whenever I want something wholesome that still feels like a treat. I hope it brings you as many cozy mornings and happy seconds as it's brought me.
Recipe Questions & Answers
- → Can I use frozen berries for this bake?
Yes, frozen berries work well and can be used directly without thawing to keep the bake moist and flavorful.
- → How do I make this bake vegan-friendly?
Replace dairy milk with plant-based alternatives and swap eggs for unsweetened applesauce to keep the texture soft and moist.
- → What baking dish size is recommended?
A 9x9-inch (23x23 cm) dish ensures even cooking and the right thickness for this bake.
- → Can I substitute the nuts and coconut toppings?
Yes, you can omit or replace them with seeds or other preferred toppings to suit taste and allergies.
- → How should leftovers be stored?
Keep leftovers refrigerated in an airtight container for up to 4 days and enjoy chilled or reheated.