Save I started making this bake on Sunday mornings when I wanted something warm but didn't feel like standing over the stove. The quinoa softens into these tender little pearls that soak up all the vanilla and cinnamon, and the berries burst into jammy pockets as it bakes. It smells like a bakery in here by the time it's done. I can slice it into squares, grab one on my way out, and actually feel good about breakfast. It's become my quiet Sunday ritual, and honestly, I look forward to it all week.
The first time I brought this to a brunch, someone thought I'd ordered it from a cafe. I didn't correct them right away. It sat in the center of the table, still warm, with the berries staining the edges purple. People kept going back for seconds, and I realized I'd found something that looked impressive but didn't stress me out. Now I make it whenever I'm hosting, and it's the one dish I never have to worry about.
Ingredients
- Uncooked quinoa: Rinse it well or it can taste bitter. I learned that the hard way. It cooks right in the dish, so no extra pot to wash.
- Milk or non-dairy milk: I've used oat, almond, and regular milk, all work. The creamier the milk, the richer it tastes.
- Eggs: They bind everything together and give it structure. If you skip them, use applesauce, it still sets but softer.
- Pure maple syrup or honey: Just enough sweetness to balance the tartness of the berries. Don't skip the pure stuff, it makes a difference.
- Vanilla extract: Adds warmth. I always add a little extra because I like the way it smells while baking.
- Ground cinnamon: A half teaspoon is perfect. Any more and it starts to taste like potpourri.
- Salt: Brings out the sweetness. I promise you'll notice if you forget it.
- Mixed berries: Frozen works just as well as fresh. I keep a bag in the freezer year-round for this.
- Chopped nuts: Optional, but they add a little crunch on top that I really love.
- Unsweetened shredded coconut: Another optional topping. It toasts up golden and smells amazing.
Instructions
- Preheat and prep:
- Turn your oven to 350°F and grease a 9x9-inch baking dish. I use a little butter or coconut oil and just rub it around with a paper towel.
- Layer the quinoa:
- Spread the rinsed quinoa evenly across the bottom of the dish. It should cover the whole surface in a thin layer.
- Add the first berries:
- Scatter half your berries over the quinoa. They'll sink a little as it bakes, so don't worry about them looking perfect.
- Whisk the wet ingredients:
- In a bowl, whisk together the milk, eggs, maple syrup, vanilla, cinnamon, and salt until it's smooth and slightly frothy. This is what makes it custardy.
- Pour and distribute:
- Pour the milk mixture slowly over the quinoa and berries, making sure it reaches all the corners. Give the dish a gentle shake to settle everything.
- Top with berries and extras:
- Sprinkle the rest of the berries on top, then add your nuts and coconut if you're using them. The top gets golden and a little crispy, which is the best part.
- Bake until set:
- Slide it into the oven for 40 minutes. You'll know it's done when the center doesn't jiggle and the edges are starting to pull away slightly.
- Cool and serve:
- Let it sit for 5 to 10 minutes before cutting into it. It's perfect warm, but I've also eaten it cold straight from the fridge and loved it.
Save One morning I made this for my mom when she visited, and she ate two slices before she even asked what was in it. When I told her it was quinoa, she looked at me like I was lying. She'd always thought quinoa was bland and boring, but this changed her mind. Now she asks me to make it every time she comes over, and I've written the recipe on a sticky note that's still on her fridge. It's one of those small wins that makes cooking feel worth it.
How to Store and Reheat
I cut the whole thing into squares and store them in a glass container in the fridge. They last about four days, sometimes five if I'm lucky. To reheat, I just microwave a square for about 45 seconds, and it tastes like it just came out of the oven. You can also wrap individual pieces in foil and freeze them for up to a month. When I need breakfast in a hurry, I pull one out the night before and let it thaw in the fridge, then warm it up in the morning. It's saved me more times than I can count.
Swaps and Variations
I've made this with diced apples and a pinch of nutmeg in the fall, and it felt like pie for breakfast. In the summer, I use peaches and skip the cinnamon entirely. You can also stir in a tablespoon of nut butter into the milk mixture for extra richness. If you want it sweeter, drizzle a little extra maple syrup on top before serving. One time I added chocolate chips because I had them, and it turned into dessert, which I'm not mad about. The base is forgiving, so you can really make it your own.
What to Serve It With
I usually just eat it on its own, but it's really good with a spoonful of Greek yogurt on top. The tanginess cuts through the sweetness in a way that feels balanced. Sometimes I pour a little extra milk over it, almost like cereal. If I'm feeling fancy, I'll add a drizzle of almond butter or a handful of fresh berries on the side.
- A cup of black coffee or chai pairs perfectly with the cinnamon and vanilla.
- Sliced bananas on top add creaminess and extra natural sweetness.
- A small handful of granola sprinkled over each serving gives it a nice crunch.
Save This bake has quietly become one of my favorite things to make, not because it's fancy, but because it's easy and it works. Every time I pull it out of the oven, I'm reminded that good food doesn't have to be complicated.
Recipe Help & Answers
- → Can I use frozen berries in this bake?
Yes, frozen mixed berries work well and can be used directly without thawing.
- → Is there a way to make this bake vegan?
Replace milk with plant-based milk and eggs with unsweetened applesauce to keep it vegan-friendly.
- → What kind of quinoa is best for this dish?
Rinsed uncooked white or red quinoa works best to achieve a light, fluffy texture after baking.
- → Can I swap the berries for other fruits?
Yes, seasonal fruits like diced apples or peaches make great alternatives.
- → How should leftovers be stored?
Refrigerate leftovers in an airtight container for up to 4 days. Serve warm or chilled.