If you're tired of baked oats, give this quinoa sweet-berry breakfast bake a try. Made with full-fat coconut milk, chia seeds, and fresh or frozen mixed berries, you'll love this indulgent breakfast. Top it with coconut whipped cream and enjoy with your family or friends on a lazy weekend morning.
Ingredients
For the berry bake
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water
- 1 cup dried quinoa rinsed and drained
- 2¼ cups full-fat coconut milk unsweetened
- 2 tbsp chia seeds whole or ground
- 1½ tbsp plant-based vanilla protein powder of choice optional
- ⅓ cup maple syrup
- 1½ tsp ground cinnamon
- 1½ tsp pure vanilla extract
- ¼ tsp sea salt
- 1 cup fresh or frozen mixed berries this recipe uses a mix of blueberries, raspberries, and blackberries
For the coconut whipped cream
- ¾ cup coconut cream unsweetened
- 1½ tbsp maple syrup
- 1 tsp pure vanilla extract
- Pinch of sea salt
Finishing touches
- Fresh berries
- Crushed almonds or pecans
Instructions
- Preheat oven to 350° F.
- In a small bowl, make your flax egg by stirring the water and flaxseed with a fork, then set aside about 8-10 minutes to let it thicken.
- Once the flax egg thickens, add all ingredients (except the berries) to an 8x8 or 9x9 baking pan and stir well to evenly combine. Use a fork to “beat” the mixture to ensure all clumpy bits are well blended.
- Now stir in the berries, making sure they’re visibly spread out evenly so you get a little sweetness in every bite.
- Bake for 60 minutes, long enough for the quinoa to cook through.
For the coconut whipped cream
- Scoop cream into a small bowl and whisk until creamy, then add in remaining whipped cream ingredients and gently whisk until combined. Refrigerate until ready to use.
- Serve warm with whipped cream, more fresh berries, and nuts—or enjoy as is.
Refrigerate your coconut cream overnight. This helps to allow the whipped cream to be creamier and less runny in consistency.