Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups almond milk
- 1 cup blueberries, fresh or frozen
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium pot, combine quinoa and almond milk. Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a large bowl, mix cooked quinoa, blueberries, maple syrup, vanilla, cinnamon, and salt.
- Pour the mixture into a greased baking dish.
- Sprinkle nuts on top if using.
- Bake for 25-30 minutes until set.
- Let cool slightly before serving.
Notes
Store in an airtight container for up to three days or freeze slices for up to one month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg