This quinoa breakfast bake is mixed with molasses, spices, sweet bananas and baked for a healthy, make-ahead gluten free and vegan friendly breakfast!
Pin Gingerbread Quinoa Breakfast Bake
Quinoa for breakfast! YES – I am going there!
We’ve had breakfast quinoa chia pudding and pumpkin breakfast quinoa, so why not take it up a notch and make a big old casserole dish of cozy, chewy quinoa that is laced with the spicy-sweet taste of the holidays?
YEP. You are going to want to wake up on Christmas morning tho this!
What is Quinoa?
You may have noticed there’s a bit of a Quinoa craze going on right now, and let me tell you, it’s for a very good reason. Quinoa is EVERYWHERE these days; it’s often found in salads, shakes, granola bars and can be a great substitute for pasta, rice and other grains in many of your favorite dishes! This superfood is a gluten-free seed that is a whole grain carbohydrate AND a whole protein too (meaning that it contains all 9 essential amino acids). On top of all of its nourishing goodness, quinoa is so versatile and incredible delicious. MIND. BLOWN. It’s no wonder it’s all the rage, and has been for years!
Quinoa Breakfast Bake Ingredients
Since there the ways to enjoy quinoa are endless, I’m going to show you a creative and delicious way to incorporate it into the first meal of the day. That’s right, we’re taking the classic baked oatmeal and putting a fun spin on it by using quinoa and dressing it up a bit by adding some warm spices and rich flavors so that it really hits the spot. For this quinoa bake recipe, you will need:
- Pure Maple Syrup
- Raw vanilla extract
- Ground ginger
- Ground cloves
- Ground allspice
- Uncooked Quinoa
- Unsweetened vanilla Almond Milk
- Slivered almonds
How to Make Quinoa Breakfast Bake
WOW, Am I the only one who is hungry already? These ingredients are going to come together in the coziest, most satisfying fall or winter breakfast. You’re seriously going to LOVE this, so let’s get started:
In a large casserole dish, add the banana, molasses, maple syrup, cinnamon, vanilla extract, cloves, ginger, allspice and salt. Stir until well mixed. Next, add in the quinoa and stir until well distributed in your mixture. Next, whisk in the almond milk to combine.
Cover and Refrigerate
Your mixture will need to rest overnight, so cover it with some saran wrap and put it in the fridge.
The next morning, preheat your oven to 350 degrees. Grab your casserole dish out of the fridge and uncover your mixture- you’ll need to stir it around a bit to make sure the quinoa hasn’t settled to the bottom of your dish. Cover pan with tinfoil and bake until all the liquid is absorbed and the top of the quinoa is set. This should take approximately 1 hour to 1 hour and 15 minutes.
Turn the oven on high broil and uncover the pan. Sprinkle the sliced almonds over the quinoa and gently press them in. Broil just until the almonds turn golden brown, which should take about 2-4 minutes. They will burn quickly so be sure to watch!
Let cool for about 10 minutes, then cut into squares and DEVOUR!
What to serve with Quinoa for breakfast
Scrambled or poached eggs pair well with Quinoa breakfast recipes like this one, as well as pork breakfast sausage or bacon. Another way to get in a protein-packed breakfast to start the day is with delicious egg muffins. Two of my favorites are:
How to Store Cooked Quinoa
If you’ve got leftover cooked quinoa, it can be stored in shallow, sealed containers in the fridge for 3-5 days.
BOOM, just like that you’ve got a festive breakfast that is loaded with protein and fiber to keep you full <3
Other Breakfast Quinoa Recipes
Healthy Gluten Free Quinoa Muffins
- 3 Medium Ripe Bananas, mashed (just under 1 1/2 cups or 370g)
- 1/4 Cup Molasses
- 1/4 Cup Pure maple syrup
- 1 Tbsp Cinnamon
- 2 tsps Raw vanilla extract
- 1 tsp Ground ginger
- 1 tsp Ground cloves
- 1/2 tsp Ground allspice
- 1/2 tsp Salt
- 1 Cup Quinoa uncooked
- 2 1/2 Cups Unsweetened vanilla almond milk
- 1/4 Cup Slivered almonds
- In the bottom of a 2 1/2-3 quart casserole dish, stir together the mashed banana, molasses, maple syrup, cinnamon, vanilla extract, ginger, cloves, allspice and salt until well mixed. Add in the quinoa and stir until the quinoa is evenly distributed in the banana mixture.
- Whisk in the almond milk until well combined. Cover and refrigerate overnight.
- In the morning, heat your oven to 350 degrees and whisk the quinoa mixture to make sure it hasn't settled to the bottom.
- Cover the pan with tinfoil and bake until the liquid is absorbed, and the top of the quinoa is set, about 1 hour -to 1 hour and 15 mins.
- Turn your oven to high broil, uncover the pan, sprinkle with sliced almonds, and lightly press them into the quinoa. Broil until the almonds just turn golden brown, about 2-4 minutes. Watch closely, as they burn quickly!
- Let cool for 10 minutes (it's HOT!) and DEVOUR.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 6 POINTS+: 6 OLD POINTS: 4
(per 1/8 of the recipe)
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