Berry Quinoa Bake with Lemon

Did you know quinoa is great for breakfast, too? I’m excited to share this lemon berry quinoa bake recipe with you guys!

It’s lemony, bright, and perfect for brunch. Give it a shot over the weekend, then enjoy the leftovers all week.

Baked Quinoa with Berries & Almonds

This quinoa bake is a great alternative to baked oatmeal, if you’re looking to mix up your breakfast routine. (Although I do love my old fave Simple Baked Oatmeal recipe, too!)

And since quinoa is high in both protein and fiber, this quinoa bake makes for a super filling breakfast or snack.

I love how flexible this recipe is, too. During the summer, it’s a great way to use up berries that are on sale (or a great recipe to make after going berry picking!), but it’s equally great with frozen berries in the winter.

Breakfast Quinoa Bake Ingredients

Here’s what you’ll need to whip up this recipe:

• eggs
• milk (I prefer whole milk here, but any milk is fine! If using non-dairy, you can use unsweetened vanilla almond milk or coconut milk.)
• pure maple syrup
• lemon (zested & juiced)
• vanilla extract
• quinoa (uncooked)
• ground flaxseed (or chia seeds)
• mixed berries (fresh or frozen – both work)
• sliced almonds (These add a nice crunch and slight nutty flavor! It’s a delicious combo with the berries.)

If you’re not feeling berries or you’d rather use fruit you already have on hand, this would also be amazing with diced peaches, plums, apples, and more. The options are endless!

Similarly, I’ve used both vanilla almond milk and regular whole milk in this recipe and both are tasty. So feel free to use whatever you have on hand. Vanilla almond milk or coconut milk adds a little extra flavor, but the whole milk will add some extra protein!

You can also switch up (or omit) the nut topping as well. I told you – so many possibilities. Get creative, my friends!

How to Make Baked Quinoa

This recipe does take an hour to bake in the oven, but fortunately, the prep time is super quick! Once you whip it up and toss it in the oven, you’re free to do as you please until it’s ready. 🙂

Start by greasing a baking dish (I used 8-in x 11-in). In a large bowl, whisk all wet ingredients until well combined. Next, stir in the flax (or chia seeds) and dry quinoa.

Pour the mixture into the baking dish. Make sure it’s spread evenly so the quinoa is evenly distributed. Then, sprinkle the berries and almonds over the top.

Bake at 375 degrees F for about an hour, until the center is set. (Do the shake test to make sure it doesn’t wiggle!). Lastly, dig in!

I love how the quinoa cooks up light and fluffy, with bursts of sweet-tart berries throughout. It’s great served warm out of the oven and sliced, mashed with extra milk as a hot cereal, or cold with yogurt or cottage cheese on top!

How to Store Quinoa Bake Leftovers

Store leftovers in the fridge in an airtight container for up to 3-5 days. Alternatively, you can also freeze it! Slice it up into individual portions, then wrap in plastic wrap and place in a plastic bag in the freezer. Defrost in the fridge ahead of time, or if you want to eat it right away, unwrap it and microwave in 30-second increments until heated through.

This baked quinoa holds together enough to cut into slices and eat with a fork, but it’s not dense and heavy.

You’ll find the full berry quinoa bake recipe at the bottom of this post. Enjoy!