Apple Quinoa Breakfast Bake

Now that it’s colder and darker in the morning a bowl of cold cereal just won’t cut it. We deserve a nice warm breakfast in our bellies and the healthier the better. Make this casserole, store in your frig and the following morning simply cut a piece and warm it in a toaster oven or a small pan with a lid. When you have very little extra time in the morning, this recipe will fill you up and kick start your metabolism. It’s packed with protein, is gluten free, and will keep hunger at bay for hours. Oh! It’s also fast!






1 cup uncooked quinoa, rinsed

1 1/2 teaspoons cinnamon powder

1/2 teaspoon nutmeg

1/8 teaspoon ground cloves

2 organic apples, peeled, diced

1/4 cup raisins (optional)

2 eggs

2 cups vanilla almond milk (may substitute regular milk)

1/4 cup pure maple syrup

1/3 cup almonds, chopped

Greek yogurt for topping (Optional)*

1/2 tsp. coconut oil (to grease baking dish)



Preheat oven to 350°F.

Lightly grease (with coconut oil) an 8-by-8 casserole dish. Makes 6 – 7 Servings.

  • In a small bowl, mix the uncooked quinoa with the spices. Pour into greased dish.
  • Sprinkle the apple and raisins on top of the quinoa.
  • In that same small bowl, beat the eggs. Whisk in the milk and maple syrup.
  • Pour the egg and milk mixture over the top of the fruit and quinoa. Lightly stir to partially submerge the fruit. Sprinkle the chopped almonds on top.
  • Bake for one hour or until the casserole is mostly set with only a small amount of liquid left. A tiny amount of “jiggle” is okay because the quinoa will absorb the rest of the liquid as it sets while it’s cooling.
  • Allow to cool, and then cover and refrigerate.

                       * Enjoy yours plain or with a few spoonfuls of creamy Greek yogurt (adds about 70 calories)



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