Quinoa and Blueberry Breakfast Bake - Gluten Free
The Quinoa and Blueberry Breakfast Bake is your new go-to for a nourishing start to the day. Combining the hearty goodness of quinoa with the sweet burst of fresh blueberries and bananas, this bake is both satisfying and delectable, offering a perfect balance of protein, fiber, and natural sweetness.
Ingrédients
- 1 cup quinoa, rinsed
- 2 cups almond milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup blueberries, fresh or frozen
- 2 medium bananas, sliced
- 1/4 cup chopped pecans
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with a small amount of oil.
- In a pot, combine the quinoa and almond milk and bring to a boil.
- Reduce the heat and let it simmer for about 5 minutes until the quinoa starts to soften.
- Stir in the maple syrup, vanilla extract, cinnamon, and salt.
- Fold in the blueberries and banana slices.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle chopped pecans over the top.
- Bake in the preheated oven for about 25-30 minutes or until the quinoa is fully cooked and most of the liquid is absorbed.
- Let it cool for 5 minutes before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 38g | Protéines: 6g | Fat: 6g | Sucre: 12g
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