Quinoa Breakfast Bake

Ingredients:

• 1 cup dry uncooked white quinoa
• ⅓ cup maple syrup
• ¼ cup ground flaxseed
• 2 ripe bananas, mashed, about ½ cup
• 2 cups unsweetened almond milk
• 1 Tablespoon coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 cup fresh berries, I used blueberries and strawberries
• Toppings: maple syrup, fresh berries and nut butter

Instructions:

1. Preheat oven to 375°F. Spray an 8×8 pan.
2. In a large mixing bowl combine all ingredients except for the berries and toppings. Stir well to combine.
3. Add berries and gently stir everything together once more.
4. Pour quinoa mixture into prepared baking dish. Bake for 45-50 minutes or until quinoa is golden brown and the center is cooked through.
5. Remove from the oven, let cool and serve with drizzle of nut butter, maple syrup and fresh berries.

Notes

• Almond milk: Any non-dairy or dairy milk will work as a substitute. 
• Bananas: If you don’t have ripe bananas on hand you can use 1/2 cup applesauce instead. 

Nutrition

Serving: 1/6 recipe w/o toppings Calories: 250kcal Carbohydrates: 43g Protein: 6g Fat: 7g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 339mg Potassium: 462mg Fiber: 5g Sugar: 17g