Save I started making this on Sunday mornings when I needed something I could slide into the oven and forget about while I caught up on laundry. The smell of cinnamon and warm berries would drift through the house, and by the time I folded the last towel, breakfast was ready. It felt like a small luxury that didnt demand much from me. Now its the dish I turn to when I want something comforting without the fuss of standing over the stove.
The first time I brought this to a brunch, someone asked if it was dessert. I laughed because honestly, it does feel a little indulgent even though its just quinoa, milk, and fruit. A friend who usually skips breakfast ended up taking home the leftovers, and she texted me later that week asking for the recipe. That was when I realized this wasnt just easy, it was the kind of thing that made people feel cared for without you having to try too hard.
Ingredients
- Quinoa: Rinse it well or it can taste bitter; I learned that the hard way after my first attempt tasted like soap.
- Milk or non-dairy milk: I use oat milk most of the time because it adds a slight sweetness, but any kind works.
- Eggs: They help everything set into a custard-like texture; if youre avoiding them, applesauce does the job surprisingly well.
- Maple syrup or honey: Just enough sweetness to balance the tartness of the berries without making it feel like dessert.
- Vanilla extract: A little goes a long way; it rounds out all the other flavors and makes the whole dish smell like a bakery.
- Cinnamon: Adds warmth without being overpowering; I sometimes throw in a pinch of nutmeg if Im feeling adventurous.
- Mixed berries: Frozen berries work just as well as fresh and theyre cheaper; I keep a bag in the freezer at all times.
- Chopped nuts: Optional, but they add a nice crunch and make it feel more substantial.
- Shredded coconut: I skip this half the time, but when I remember, it adds a subtle sweetness and texture I really like.
Instructions
- Prep the dish:
- Preheat your oven to 350°F and lightly grease a 9x9 inch baking dish. This step takes thirty seconds, but if you forget the grease, youll be scraping quinoa off the bottom later.
- Layer the quinoa:
- Spread the rinsed quinoa evenly across the bottom of the dish. It should look like a thin, even carpet of tiny grains.
- Add the first berries:
- Scatter half your berries over the quinoa. I like using a mix of blueberries and raspberries because they bleed into the quinoa and make it look prettier.
- Mix the wet ingredients:
- Whisk together the milk, eggs, maple syrup, vanilla, cinnamon, and salt until smooth. It should smell sweet and a little spiced, like the beginning of something good.
- Pour and top:
- Pour the milk mixture evenly over everything, then sprinkle the remaining berries, nuts, and coconut on top. The berries will sink a little, and thats fine.
- Bake:
- Slide it into the oven for 40 minutes, until the center is set and the top turns golden. Your kitchen will smell incredible halfway through.
- Cool and serve:
- Let it cool for 5 to 10 minutes before cutting into squares. Serve it warm, maybe with a splash of milk or a dollop of yogurt.
Save One morning my neighbor knocked on my door just as I was pulling this out of the oven. I offered her a square on a whim, and she stood in my doorway eating it with her hands, telling me about how her mornings were too rushed for real breakfast. She started showing up every few weeks after that, always around the same time, and I started making extra. It became this unspoken thing between us, a quiet ritual that made both our mornings a little softer.
How to Store and Reheat
I keep leftovers in an airtight container in the fridge for up to four days, though they rarely last that long. You can eat them cold, which I do more often than I care to admit, or warm them in the microwave for about 30 seconds. If you want to reheat a larger portion, cover it with foil and pop it in a 300°F oven for 10 minutes. It tastes almost as good as it did fresh, maybe even better because the flavors have had time to settle into each other.
Swaps and Variations
This recipe is forgiving in the best way. I have swapped the berries for diced apples and pears in the fall, and it tasted like something you would order at a cafe. You can use any milk you have, dairy or not, and the texture stays the same. If you want it sweeter, add another tablespoon of maple syrup, or if you want it less sweet, cut it back to three tablespoons. I have also tried it with steel cut oats instead of quinoa, and while it was good, the quinoa version has a fluffier, lighter texture that I prefer.
Make Ahead and Freezing Tips
You can assemble this the night before and leave it covered in the fridge, then bake it fresh in the morning without adding any extra time. I do this when I know I have people coming over and I do not want to be scrambling at 8 a.m. If you want to freeze it, bake it first, let it cool completely, then cut it into squares and wrap each one individually in plastic wrap. They will keep in the freezer for up to two months, and you can reheat them straight from frozen in the microwave for about a minute.
- Let it sit at room temperature for five minutes after baking so it sets properly and does not fall apart when you cut it.
- Use parchment paper to line the dish if you want even easier cleanup.
- Double the recipe and bake it in a 9x13 inch pan if you are feeding a crowd or want leftovers for the week.
Save This is the kind of breakfast that makes mornings feel a little less hurried, a little more intentional. I hope it becomes a quiet comfort in your kitchen the way it has in mine.
Recipe Help
- → How do I prepare the quinoa for this dish?
Rinse the quinoa thoroughly before spreading it evenly in the baking dish to ensure a light, fluffy texture after baking.
- → Can I use frozen berries instead of fresh?
Yes, both fresh and frozen mixed berries work well; frozen berries will release more juice, adding moisture and sweetness.
- → What are good alternatives for dairy milk here?
Non-dairy milks like almond, oat, or soy milk can be used without changing the flavor much, accommodating dietary preferences.
- → Is it possible to make this dish vegan?
Absolutely, replace eggs with unsweetened applesauce and use a plant-based milk for a fully vegan version that retains moistness.
- → How can I add more texture to the bake?
Topping with chopped nuts and shredded coconut before baking adds crunch and subtle flavor contrasts to the soft quinoa and berries.
- → How should leftovers be stored?
Store any leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently or enjoy chilled.