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Coconut Almond Quinoa Breakfast Bake

Coconut-Almond-Quinoa-Breakfast

Since my husband and I started on our real food journey, one thing we have learned is that it is easier is to cook extra food to use for multiple recipes to save time. When we have leftover quinoa, we enjoy this coconut almond quinoa breakfast bake. We make this recipe with no sweeteners so it can be added after it is baked if needed. I sometimes add hemp hearts instead of the almonds depending on what I have on hand.

Coconut Almond Quinoa Breakfast Bake
Author: 
Recipe type: Breakfast
Cook time: 
Total time: 
 
A delicious breakfast made from leftover quinoa
Ingredients
  • 3 eggs
  • ¾ cup coconut milk
  • 3 tbsp almond butter
  • 1 tsp vanilla or almond extract
  • 2 tbsp cinnamon
  • 2 cups cooked, cold quinoa
  • ¼ cup coconut flakes
  • ⅛ cup slivered almonds (optional)
  • (1 tsp coconut oil for greasing pan)
Instructions
  1. Preheat oven to 375 degrees.
  2. Grease a 9x9 pan with coconut oil and set aside.
  3. Mix together the first 5 ingredients in a mixing bowl.
  4. Add quinoa, coconut and slivered almonds to the egg mixture.
  5. Pour mixture into the greased pan and put in oven.
  6. Bake for 30 minutes.
  7. Remove from oven and let sit for 10 minutes before serving.
  8. To serve, cut in pieces and enjoy. I like mine with coconut milk poured over it and my girls like to add a touch of pure maple syrup.

quinoa-breakfast-bake

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Comments

  1. Wow, that sounds incredible. I’m big into quinoa right now.

  2. Lynda Cook says:

    This looks so good, but I don’t know about the quinoa I made it once and I didn’t care for it unless I did something wrong because everyone seems to love it

    • What I tell people who are new to quinoa, is to cook it in broth instead of water. I’ve converted a few people over to it that way. Of course, when it is in a breakfast form like this, I find the coconut, almond and cinnamon help add something to it as I do not prefer it on it’s own very much myself.
      Hope that helps!

  3. I love quinoa and I love coconut. This sounds like a dream recipe!

  4. Vivian D. says:

    looks great and healthy

  5. Thank you for the recipe, looks delicious. Do you think it will work without the eggs?

    • Diane, Without the eggs I would add less coconut milk and it will probably be more like a crumble rather than something you can slice, but I think it would be wonderful served in a bowl with coconut milk or almond milk on top.

  6. Rosanne Robinson says:

    this is an awesome recipe, can’t wait to try it!

  7. ellen chevarie says:

    oh I so love coconut.years ago my dad use to bring home every Friday a treat for myself and my brothers and a coconut or 2 ,he use to bring home a lot.we even drank the milk.this recipes will go over well with my family

  8. Sounds delicious Jody. Have you tried freezing it? I wonder if it freezes well?

  9. I don’t love quinoa, but this recipe sounds so good I just might have to try it out! I am a huge fan of coconut, although I’ve never used coconut milk – do you have any recommendations?

    • You can buy coconut milk in a can or in a box. I find the coconut milk in a can is more creamy and flavorful, but it is usually more expensive. You may want to add maple syrup or honey to it before baking if you want a bit of the sweet taste – also adding raisins is really good.
      P.S. If you make quinoa to have on it’s own with a meal, try cooking it in broth – it makes a world of difference on how it tastes. I plan to post a recipe of that soon.

  10. I will have to try this! It uses ingredients that I have but find a hard time using.

  11. kathy downey says:

    i have never tried quinoa but this sounds and looks so good,im going to

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