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Fruity Quinoa Breakfast Bake

This is a great way to start the day! If desired, you make put this together the night before and bake it in the morning. For leftovers, drizzle with a little milk or maple syrup before reheating!
Course Breakfast
Cuisine Quinoa
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 375kcal
Author Wendy Polisi


  • 6 cups cooked quinoa
  • 2 apples peeled and chopped
  • 2/3 cup dried fruit raisins, cherries, or apricots
  • 1/2 cup chopped pecans
  • 1/2 cup muscovado sugar or brown sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 4 eggs beaten or 8 ounces organic silken tofu.
  • 3 cups milk of choice
  • 1 teaspoon vanilla


  • Preheat oven to 350 degrees. Spray a 13 x 9 pan or individual ramekins with oil.
  • In a large bowl combine quinoa, apples, drier fruit, pecans, sugar, cinnamon and salt.
  • In a separate bowl beat together eggs, milk and vanilla. Pour over quinoa mixture.
  • Vegan Option: Place tofu, nut or soy milk and vanilla in a blender and process until smooth.
  • Transfer mixture to prepared pan. Cover and bake for 30 minutes. Remove cover and bake for 30 minutes longer.
  • Sprinkle with additional nuts and cinnamon if desired and serve warm.


Servings 8, Calories 350, Fat 8.3g, Carbohydrates 59.3g, Protein 12.1g, Cholesterol 89mg, Sodium 369mg, Potassium 461mg, Fiber 5.1g, Sugars 28.4g, WW Pts 9


Calories: 375kcal | Carbohydrates: 62g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 443mg | Potassium: 350mg | Fiber: 6g | Sugar: 29g | Vitamin A: 160IU | Vitamin C: 2.1mg | Calcium: 179mg | Iron: 2.7mg