Cinnamon quinoa breakfast bake with blackberries
A tray of soft baked quinoa and blackberries that you can slice and eat warm or cold all week.
- Time50 min
- LevelEasy
- Costabout £0.67 a head
- Oven180°C (160°C fan)
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Lightly oil a 20cm square baking dish.
- 2
Cook the quinoa in plenty of boiling water for 12 minutes, then drain well.
12 min - 3
Whisk the oat milk, eggs, cinnamon, vanilla, flaxseed and mashed banana together in a large bowl.
- 4
Stir in the cooked quinoa and two thirds of the blackberries. Pour into the dish and scatter over the rest of the berries and the pumpkin seeds.
- 5
Bake for 30 minutes until set and golden at the edges. A knife in the middle should come out clean.
30 min - 6
Leave for 10 minutes before cutting into six. Keeps for 4 days in the fridge.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.