This all-in-one easy vegan quinoa breakfast bake is not only GERD-friendly and low acid, but vegan, gluten-free, and high in protein and fiber. Talk about a great way to start your day!
While you’ll usually find quinoa in savory preparations, this easy vegan quinoa breakfast bake uses it in a sweet way, as an alternative to a baked oatmeal, bread pudding, French toast casserole, or cobbler. The best part is that you can prepare it all in a single baking dish for easy cleanup.
Naturally sweetened with a mixture of mashed banana (the riper the better) and pure maple syrup, there’s plenty of sweetness to offset the ground cinnamon and firmly plant this as a breakfast dish, but not so much sweetness that it becomes a dessert. Although you CAN enjoy it as a healthy dessert as well!
Easy Vegan Quinoa Breakfast Bake Ingredients
Because this baked breakfast dish is so easily whipped up any day of the week and is perfect for feeding a family or a crowd, we wanted to make our recipe vegan and gluten-free so that anyone could enjoy it regardless of their dietary restrictions. We start with a hearty protein-packed base of quinoa.
Aside from the quinoa, here’s what else makes this easy vegan quinoa breakfast bake recipe so delicious and healthy!
Bananas – Used as a natural sweetener plus, this low-acid fruit can help neutralize stomach acid by coating an irritated esophageal lining. Perfect for those of us with GERD.
Plant-Based Milk –Plant Based Milk is an excellent substitute for dairy milk. This recipe works great using almond, coconut, rice, hemp, or any other plant-based milk that you enjoy!
Chia Seeds –Adding chia seeds to your diet may increase the strength of the LES and prevent stomach acid from leaking into the esophagus. Plus it adds a delicious depth and bite to your quinoa breakfast bake.
Maple Syrup –Adds a touch of sweetness, honey or agave could also work.
Cinnamon – Cinnamon fills your quinoa breakfast bake with a delicious warmth.
Maple Extract – Maple extract adds even more “breakfast” flavor but vanilla extract will also work great.
Salt – To make all the flavors pop!
Fresh Berries – Blueberries, raspberries, or blackberries work best as they add more flavor with less liquid than strawberries.
Find the complete recipe with measurements below
How to Make Easy Vegan Quinoa Breakfast Bake
First, preheat your oven to 350 degrees.
Next, peel bananas and place them in a 2-quart baking dish, and mash with a heavy fork.
Now, stir in plant-based milk, quinoa, chia seeds, maple syrup, cinnamon, maple extract, and salt. This mixture will be very loose, don’t panic – that’s to be expected. Fold in mixed berries and we’re ready to bake.
Finally, bake for 60 minutes, until the top has browned and the sides are coming away from the baking dish. Let cool for at least 5 minutes before spooning out to serve and enjoy.
How to Serve Easy Vegan Quinoa Breakfast Bake
While this is delicious all on its own, try it topped with a plant-based yogurt, plant-based whipped cream, or even a small scoop of low-fat plant-based ice cream. That last one is great when serving as a dessert. We also like to add a few fresh berries to complement the baked berries. If you like things sweet, you can always drizzle with added maple syrup at the table.
Regular Quinoa vs Tri-Color Quinoa
Either regular quinoa or tri-colored quinoa will work in this recipe with no need to adjust the cooking time. We prefer regular just to let the color of the berries shine through, but the taste and texture will be the same either way!
How to Store Your Vegan Quinoa Breakfast Bake
You can store your quinoa breakfast bake in the fridge for up to 5 days! I like to split it into separate containers for an easy on-the-go breakfast. You can eat your quinoa bake cold, heat it up in the microwave or oven, or take your pre-prepped breakfast with you!
This easy vegan quinoa breakfast bake recipe is a delicious brunch or breakfast! It is sweet, fresh, and so light and filling. Plus, it takes 10 minutes of prep time!
1 1/2 cups fresh berries (blueberries, raspberries, or blackberries)
Instructions
DIRECTIONS
Preheat oven to 350°F.
Place bananas in a 2-quart baking dish and mash with a heavy fork.
Stir in plant-based milk, quinoa, chia seeds, maple syrup, cinnamon, maple extract, and salt. Mixture will be very loose, just be sure to evenly disperse the ground cinnamon. Fold in mixed berries.
Bake 60 minutes, until the top has browned and the sides are coming away from the baking dish. Let cool at least 5 minutes before spooning out to serve.
