This Cinnamon Raisin Quinoa Breakfast Bake will be your new make-ahead breakfast favorite!
I’ve been known to get stuck in a rut when it comes to breakfast. I tend to go in phases, and will switch between some type of oatmeal, a smoothie, or an egg-toast-fruit combo.
I will literally have the same breakfast for weeks at a time, then get sick of it and have to move on to the next thing. So, in an attempt to mix it up a little bit, I came up with this delicious quinoa breakfast bake!
It comes together pretty much the same way a baked oatmeal would, but with a little extra flare from the quinoa. Using quinoa in a breakfast bake like this one is a little less traditional, but it is a nice change up from the old stand-by oats.
No offense, oats. You’re still the real MVP.
Health Benefits of Quinoa ->
- you’re getting a little extra protein than you would when using regular oats
- it has a lower glycemic index, which can help with blood sugar control
- it is high in gut-healthy fiber
- it is high in important minerals, like magnesium and iron
You can get creative with flavors! ->
I went with cinnamon raisin for this recipe because it reminded me of my beloved cinnamon raisin bread from when I was a kid. But you can add anything you want in there Here are a few ideas…
- blueberries & pecans
- apples & walnuts
- banana & peanut butter
- pumpkin & pecans
- raspberries & almonds
This type of recipe is so versatile, and you can easily switch it up each week!
I cut mine into rectangles, but you can also cut them into smaller squares. Don’t forget to top them with a dollop of peanut butter, it really sends it over the top!
Looking for more quinoa recipes?
- Quinoa Sausage Balls
- Stuffed Butternut Squash with Quinoa, Sausage & Cranberries
- Quinoa Oat Breakfast Bowl
- Maple Roasted Butternut & Quinoa Breakfast Bowl
- Quinoa & Roasted Chickpea Collard Wraps
Cinnamon Raisin Quinoa Breakfast Bake
- 2 cups uncooked quinoa
- 1½ cups water
- ¼ tsp salt
- 3 eggs
- ⅓ cup unsweetened almond milk (or any dairy-free milk of choice)
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- 2 tsp cinnamon
- ½ cup raisins
- ½ cup chopped walnuts
In a small saucepan, combine quinoa, water and salt and bring to a boil. Once it comes to a boil, turn the heat down to low and let simmer until quinoa is cooked through and water is absorbed, about 15-20 minutes. In the meantime, preheat the oven to 375 degrees.
When the quinoa is finished cooking, spoon it into a large mixing bowl and set aside. Allow it cool for at least 10 minutes.
In a smaller mixing bowl, combine the eggs, milk, maple, vanilla, and cinnamon. Whisk to beat the eggs and combine everything together.
Once the quinoa is cooled down, add the egg mixture to the quinoa. Then add the raisins and walnuts, use a wooden spoon to mix everything together, until evenly incorporated.
Spray an 8×8 inch baking dish with non-stick cooking spray, and pour the quinoa mixture into the dish. Bake for 30-35 minutes until the top is golden brown and the inside is cooked through.
Let it cool for at least 15 minutes before cutting into it. This will prevent it from falling apart when you cut it.