Cinnamon Raisin Quinoa Breakfast Bake

This Cinnamon Raisin Quinoa Breakfast Bake will be your new make-ahead breakfast favorite! It is a spin on baked oats, is naturally sweetened, and packed with sweet raisins.

Cinnamon Raisin Quinoa Breakfast Bake

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.

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
Cinnamon Raisin Quinoa Breakfast Bake

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!

Cinnamon Raisin Quinoa Breakfast Bake
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Cinnamon Raisin Quinoa Breakfast Bake


  • 1 cup uncooked quinoa
  • cups water
  • ¼ tsp salt
  • 3 eggs
  • cup unsweetened almond milk (or any dairy-free milk of choice)
  • 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.


  • notes – if you are using already cooked quinoa, then use 2 cups. But if you are cooking the quinoa for this recipe only, then use 1 cup uncooked, and use the ratios above.

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  1. Hey! I have a ton of already cooked and cooled quinoa in my fridge. I know your recipe is 1 cup dry but how much would it be wet?


    1. Hi Alyna!

      Normally, 1 cup of dry quinoa will give you about 3 cups of cooked quinoa. So I would use around 2.5-3 cups 🙂

      Hope this helps!

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