This easy Quinoa Breakfast Bake is layers of fresh fruit, quinoa, and oats smothered in a cinnamon and syrup egg mixture baked to perfection! A wholesome morning breakfast and a scrumptious way to start the day!

Just like steel cut oats in Instant Pot, whole wheat buttermilk pancakes, or air fryer breakfast casserole this recipe is a simple, no-fuss morning breakfast.

quinoa breakfast bake with a spoon

Delicious Quinoa Breakfast

Toasted coconut flakes, oats, and quinoa give this quinoa breakfast bake the heartiness and texture. It’s like quinoa granola meets healthy overnight oats meets a fruit crisp! This beautifully layered quinoa bake has something for everyone. What could be better than that?!

The fresh fruit gives breakfast casserole that sweetness with a little tartness and the egg, vanilla, cinnamon, and maple syrup give it a touch of sweetness and a smooth finish that lets you know you’re about to bite into a mouthful of deliciousness. If you love sweet breakfast treats, make Ukrainian sweet lazy pierogi next!

Having a slice of this quinoa bake right out of the oven is warming and well deserved, especially during the cooler months.

But what makes this one of the best quinoa recipes is that it is a dish you can eat all year round while using seasonal fruits and berries. It is just as good at room temperature or when eating leftovers straight out of the fridge, just like with syrniki (cheese pancakes). Serve it in a bowl with a dollop of yogurt for a filling and nutritious breakfast!

Quinoa Breakfast Bake

Ingredients for Quinoa Breakfast Bake

  • Dry: Uncooked quinoa, uncooked steel cut oats, coconut flakes. Steel cut oats are highly nutritious and less processed than rolled oats. They have a similar texture to quinoa and are a little sturdier than rolled oats. When looking for coconut flakes, if you are watching the amount of sugar, make sure they are unsweetened.
  • Liquids: Milk. I used almond milk, but you can really use any you’d like. Maple syrup or honey, vanilla extract, cooking spray.
  • Fruits: Very ripe sliced bananas, fresh or frozen blueberries, fresh or frozen raspberries. Leftover healthy fruit salad could work, too!
  • Eggs
  • Seasonings: Cinnamon. Salt.
  • Optional: Greek yogurt as a topping.

How to Make Quinoa Breakfast Bake

  • Prep: Begin by rinsing quinoa and oats with running cold water. Drain and set aside. Preheat a small skillet and add coconut to toast. Stir frequently until golden brown. Watch for burning. Set aside. Preheat the oven and spray a square baking dish with cooking spray. quinoa and oats rinsed in a colander
  • Whisk: In a medium bowl, whisk milk, eggs, maple syrup, vanilla extract, cinnamon, and salt. Set aside. a bowl with egg mixture
  • Assemble: Lay half the sliced bananas, blueberries, and raspberries in a single layer on the bottom of the dish. Spread the quinoa and oats on top. Top with remaining berries. fruit with oats in a baking dish
  • Pour: Slowly pour the syrup mixture, using just one corner of the dish. This is to help evenly spread the liquid throughout the dish without having the fruit float to the top. Pouring the liquid too quickly in the middle of the dish may interrupt the balance of evenly distributed flavours. quinoa breakfast bake ready to go in the oven
  • Bake: Sprinkle with toasted coconut and bake uncovered.
  • Cool: Remove from the oven and let cool. You can eat immediately but keep in mind it won’t be set and will be quite runny. If that is how you like it, then enjoy it!
  • Cut: Once cooled, cut into slices and top with a dollop of Greek yogurt.

Make Ahead Tip: To make this dish ahead, assemble it completely, then cover and refrigerate for up to 48 hours.

quinoa breakfast bake baked

Tips and Variations

  • Customizable: You can use quick or rolled oats, eggs or egg whites, milk of choice and even add a scoop of protein powder.
  • Rinse your quinoa: No matter which brand of quinoa you use, make sure to rinse it first. I do not usually recommend to do so in my other recipes like quinoa granola bars or quinoa casserole. But with this bake it adds weight that is needed to hold the quinoa down and helps it avoid floating to the top.
  • Protein powder: The sweetness of entire dish depends on the fruit you use, also the kind of protein powder, if using any at all. I used very ripe bananas and a scoop of naturally sweetened VEGA vanilla protein powder once. No maple syrup was necessary.
  • Fruit: You can use any fruit or berries. I just love blueberries in healthy trifle! Bake year-round and use whichever fruit is seasonal at the time. I’m thinking strawberries and rhubarb, peach, apples, or even cherries might be nice! If using frozen fruit no need to thaw first, toss them in frozen as is!
  • A savory version: Completely overhaul the sweet and add some savory! This would be great for breakfast as well as dinner! Add any kind of veggies, mushrooms, peas, potatoes, or spinach, sprinkle in some flax or nutritional yeast, and season with turmeric and you’ve got yourself another fantastic option.

Can I Omit Quinoa?

Unfortunately this recipe is developed with quinoa. If you are not a fan of quinoa and prefer oatmeal, try this blueberry baked oatmeal recipe then. If you are looking for more whole grains, try this healthy french toast casserole.

Storing, Freezing and Reheating

Store: People have been known to enjoy this all week long! Perfect for busy mornings. Refrigerate in an airtight container for up to 5 days.

Freeze: If you have leftovers or want to freeze a second batch, freeze in an airtight container for up to 3 months.

Reheat: Thaw to room temperature and then bake at 375 until heated through.

More Favorite Quinoa Recipes

quinoa breakfast bake on a plate with yogurt
quinoa breakfast bake

Quinoa Breakfast Bake

This easy Quinoa Breakfast Bake is layers of fresh fruit, quinoa, and oats smothered in a cinnamon and syrup egg mixture baked to perfection! A wholesome, healthy, and scrumptious way to start the day!
4.95 from 53 votes
Servings 9 servings
Calories 168
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes



  • Rinse quinoa and oats with cold running water, drain and set aside.
  • Preheat small skillet on low-medium heat, add coconut and toast until golden brown, stirring frequently. Set aside.
  • In medium bowl, whisk milk, eggs, maple syrup, vanilla extract, cinnamon and salt. Set aside.
  • Preheat oven to 375 degrees F and spray 8 x 8 square baking dish with cooking spray.
  • Lay half of bananas, blueberries and raspberries in a single layer on a bottom. Using a spoon or spatula, spread rinsed quinoa and steel cut oats on top. Top with remaining banana and berries.
  • Slowly pour liquid mixture in the corner of the baking dish without disturbing the set up. If you pour the liquid abruptly in the middle of the dish, all fruit might float to the top. We are looking for evenly distributed fruits and sweetness in every slice.
  • Sprinkle with toasted coconut flakes and bake for 60 minutes uncovered.
  • Remove from the oven and let cool for 45 – 60 minutes.
  • Cut into 9 slices and serve hot, warm or cold with a dollop of Greek yogurt if desired. You can also dig in with a spoon right away. The bake won't be completely set but still delicious.


  • Store: Refrigerate in an airtight container for up to 5 days
  • Freeze: Leftovers for up to 3 months.
  • Make ahead: Assemble, cover and refrigerate for up to 48 hours. Bake as per instructions.
  • Rinsing quinoa: It’s best to use a bowl for rinsing grains as quinoa is too small and tends to go through the holes of a mesh strainer (unless you have a very fine one). You want to rinse quinoa for sweet recipes to remove bitter saponin.
  • Oats: A few readers reported to successfully use quick (regular) oats.
  • Berries: Feel free to use any combination of berries (I used all blueberries this time).
  • Protein: Add a scoop of protein powder if you wish.
  • Egg whites: Replace eggs with 1/2 cup egg whites if you wish.
Recipe inspired/adapted from Greatist


Serving: 1slice | Calories: 168kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 88mg | Fiber: 4g | Sugar: 10g
Course: Breakfast
Cuisine: American Ukrainian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. Just so you know, this recipe was copied by a youtuber and used for profit (via ads on the video). Not sure if the youtuber in question reached out to you for permission, but I didn’t see credit to you anywhere, so thought you should know! It’s not copyrighted IP but I do think you deserve the credit, when he copied even the fine details of how to pour the liquid from you 🙂

    1. Thanks so much, Thomas! I removed the video link not to promote him on my blog. No, he did not ask. Not nice Canadian at all! I will deal with it. Thank you!

      1. no problem at all! LOL not a nice fellow Canadian indeed. Another FYI – his video led to me thinking about sweet egg / blueberry / french toast-like casseroles, which led me to you recipe here among others. So it could be could advertising! Provided he credits you in the future…

        1. Yes, agreed! I am a strong believer there is always good that comes out of any bad situation. 🙂 Thank you for sharing!

  2. 5 stars
    This was surprisingly great tasting. Absolutely will be making it again. I’m sure I’ll add variances to change it up a bit…

    1. Hey Belinda! So happy you enjoyed this breakfast bake. I did add a few variations on the blog. Have fun cooking!

  3. 5 stars
    Yum! I only let it cool 20 or so minutes, and the pieces came out of the pan just fine. I will use syrup next time, though. The honey hardened up upon hitting the cold milk when it ccx came to mixing those ingredients.

    1. There is a fine mesh strainer. If you don’t have it then you can rinse in a bowl and drain carefully on the side.

  4. If using frozen blueberries, do you add them still frozen or do you defrost them first? I’ve never cooked with frozen before but they’re a lot cheaper since this calls for a larger quantity.

  5. Hello– I just took this dish out of the oven. Most of the quinoa floated to the top and did not get cooked. Crispy, uncooked quinoa. I am very disappointed. I did not rinse the quinoa because it was prewashed (Kirkland brand), so it went in dry with the oats. Maybe next time I will try mixing the oats and quinoa in with the liquids before adding to the fruit in the baking pan. Any other suggestions?

    1. Rinsing quinoa makes it more heavy. That’s why my didn’t float and yours did. I usually do not rinse Kirkland quinoa but for this dish I do.

  6. 5 stars
    Omg!! It’s delicious with the sliced apples!! Truly delicious! Not too sweet, or too rich, just the right combination of flavors and textures! I made some Instant Pot applesauce a few days ago and it is wonderful together!!

  7. I only had one banana. So I peeled and cored an apple into thin slices. It’s in the oven now. I’ll let you know how it turns out. I also used 2c blueberries.

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