This Egg-free Quinoa Breakfast Bake is perfect for Sunday morning brunch. Get creative with your favorite egg replacer!
Ingredients
- 1 cup 240.00 ml coconut oil for greasing
- 2 tsp 9.86 ml cinnamon
- 1 1/2 cups 360.00 ml frozen berries
- 1 cup 240.00 ml mixed nuts cut into bite-sized pieces
- 3/4 cup 180.00 ml quinoa chopped
- 2 cups 480.00 ml almond milk or coconut milk
- 1 cup 240.00 ml banana mashed
- 1/2 tsp 2.46 ml vanilla extract
Instructions
- Grease baking dish with coconut oil and preheat oven to 350 degrees.
- In a bowl, combine quinoa with cinnamon. Pour mixture into baking dish and spread evenly.
- Set emptied bowl aside. Distribute frozen berries, desired fruit, and nuts on top of the quinoa.
- Add milk substitute and mashed banana to emptied bowl. Using a hand mixer or whisk, beat the mixture until banana is well incorporated and add vanilla.
- Pour the mixture over quinoa, fruit, and nuts in the baking dish and stir gently.
- Bake for about an hour, or until the dish is set.
