Quinoa Breakfast Berry Bake

July 29, 2020

Quinoa Breakfast Berry Bake

I’m developing some new recipes to share with you. Here’s one you can use for breakfast or a snack, for those of you who can’t eat oats. For those who can, just replace the quinoa with gluten free oats. This is a low sugar recipe; feel free to add more honey to your taste. This was perfect for me as a mid-afternoon or after dinner snack that packs a lot of fiber, protein and fat. You can have one of these after dinner to help your digestion or take them along with you for a post-workout “pick-me-up." 



  • 1 cup quinoa (sprouted is best)
  • 1 cup blueberries
  • 1/2 cup raspberries
  • 2 tsp. cinnamon
  • 1/2 tsp. cardamom
  • 2 cups full fat coconut milk (Native Forest brand SIMPLE)
  • 2 flax eggs (2 Tbsp. ground flaxseeds and 
  • 6 Tbsp. water, allow them to rest 5 min. before using)
  • 2 Tbsp. raw honey
  • 1 tsp. vanilla extract
  • 1/2 cup pecan pieces (optional)


  1. Preheat oven to 375 F
  2. Add all the ingredients to a bowl and mix thoroughly. Pour into a glass baking dish and bake for about 60 minutes or until firm.
  3. Allow the dish to cool for 15 minutes and serve with non-dairy yogurt or nuts on top. You can also top with extra berries.

Enjoy, and please let me know what you think!

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