Can I double this recipe for a crowd?

Yes, but make sure your baking dish is large enough. I once tried it in a too-small pan and had a spillover that my dog thought was an act of love. Use a 9x13 inch dish for doubling and add 5 to 10 minutes to baking time.

Can I make this dairy-free and keep the flavor rich?

Absolutely. The recipe calls for almond milk, which keeps it dairy-free. For extra creaminess, use oat milk or a higher-fat non-dairy milk. A tablespoon of coconut cream stirred in adds luxurious texture.

What if I do not like quinoa’s texture?

Cook the quinoa thoroughly and rinse it before cooking. You can also pulse it briefly in a food processor after cooking for a smoother, more casserole-like feel. If quinoa still bothers you, try swapping in cooked oats for a similar structure.

Is this safe to freeze?

Yes. Cut into portions, wrap in parchment, and place in a freezer bag for up to three months. Thaw in the refrigerator overnight and reheat gently.

Can I add protein like eggs or tofu?

Yes. For a protein boost, you can mix in a couple of beaten eggs before pouring into the dish and bake as directed. For a vegan protein, stir in crumbled firm tofu and a touch more maple syrup to balance the texture.

Easy Wholesome Blueberry Quinoa Breakfast Bake 2026

Name: Wholesome Blueberry Quinoa Breakfast Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup quinoa, rinsed; 2 cups almond milk; 1 cup blueberries, fresh or frozen; 1/4 cup maple syrup; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; 1/4 teaspoon salt; 1/4 cup chopped nuts (optional)

Description

A comforting, hands-off breakfast bake that combines quinoa, almond milk, and blueberries for a nutritious meal that can be made in the oven or slow cooker.

Ingredients

Scale

1 cup quinoa, rinsed
2 cups almond milk
1 cup blueberries, fresh or frozen
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup chopped nuts (optional)

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Instructions

Preheat your oven to 350°F (175°C).
Grease a baking dish with butter or oil.
In a medium pot, combine quinoa and almond milk. Bring to a boil, then reduce heat and simmer for 15 minutes.
In a large bowl, mix cooked quinoa, blueberries, maple syrup, vanilla, cinnamon, and salt.
Pour the mixture into the greased baking dish and smooth the top with a spatula.
Sprinkle nuts on top if using.
Bake for 25-30 minutes until set, with the edges slightly golden.
Let cool slightly before serving warm, or cut into squares and pack for later.

Notes

Leftovers keep well for up to 4 days. Can be reheated in the oven or microwave. For variations, try adding seasonal fruits or different nuts.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 10g
Sodium: 200mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg