Make Ahead Breakfast Bake with Fresh Peaches and Quinoa
This breakfast bake with fresh peaches and quinoa is so delicious and easy to make. It takes only ten minutes of preparation, and the oven will do the rest. I love to make this recipe ahead of time. It is so nice to wake up and know that I have a yummy and nutritious breakfast ready for me in the fridge. A serving of this casserole is exactly what I need after I finish my workout. It is high in protein, fiber and it has some carbs to help restore my energy. Also, it is so tasty. It feels like I eat dessert for breakfast.
Why should you make this recipe?
I tested this recipe several times before I share. I wanted to find the method that gives you the best cooked quinoa and I did. The secret is to bake it covered for the first 30 minutes and then uncover for the rest of the baking time. This creates steam and the quinoa becomes fluffy. This method also allows to the sugar on top to caramelize.
This recipe is easy and very high in nutrients. It contains foods that will provide you with the energy you need to start the day.
- quinoa – It is one of the few plant foods that contains all nine essential amino acids. This makes it an excellent source of protein. Quinoa is high on fiber, manganese, phosphorus, magnesium and many vitamins. It is also a low-calorie food that will keep you full for a long time.
- peaches – packed with nutrients and antioxidants. They may help with digestion, because they contain fiber and digestive enzymes. They are also seasonal.
Seasonal produce is higher in vitamins, fiber, and antioxidants then the one that is not in season. The climate, soil content and sun intensity contribute to its superior nutrient composition.
This quinoa bake is also naturally grain and gluten free. Depending on the milk you use you can make this recipe vegan and dairy free.
Helpful tips
Always rinse quinoa before cooking. This will help wash off a bitter-tasting compound, called saponin.
If you feed more people, you can double the recipe and use a bigger baking dish.
You can use other fruit than peaches. I chose peaches because they are in season.
You can prepare this breakfast bake ahead of time and keep it in the fridge for 3-4 days.
I used whole milk for this recipe, but you can use any milk that you like.
You can also replace coconut sugar for granulated or brown sugar. I just love the taste of coconut sugar.
For best results bake the casserole covered for the first 30 minutes. This creates steam and allows the quinoa to cook perfectly. Then bake for 20 minutes uncovered to caramelize the sugar on top.
Store any leftovers in the refrigerator for 3-4 days.
Make Ahead Breakfast Bake with Fresh Peaches and Quinoa
Ingredients
- ½ cup uncooked quinoa
- 2 peaches
- 2 cups milk of choice Use plant based to make it vegan
- ¼ cup maple syrup
- ¼ cup coconut sugar
- ½ tsp cinnamon
Instructions
- Preheat the oven to 355F.
- Rinse the quinoa in a fine mesh strainer and add it to a baking dish. (I used square pan with 9.5 inch sides).
- Wash and cut one peach to small cubes. Then add them to the baking dish with the quinoa.
- Add the milk and the maple syrup in the baking pan and stir to mix in the ingredients.
- Wash and slice the other peach to thin slices. Arrange them on top in a single layer.
- Add the cinnamon to the coconut sugar and stir. Sprinkle all of the cinnamon sugar on top.
- Cover the baking dish tightly with tin foil. Make sure you close all gaps. Bake for 30 minutes covered and 20 minutes uncovered.
- You can serve it warm or cold. I prefer to make this recipe ahead of time and eat it for breakfast cold out of the fridge.
Other recipes with quinoa you might like
Creamy Breakfast Quinoa Bowl with Mango and Coconut (Vegan)
High Protein Peach Parfait with Yogurt and Quinoa
Collagen Quinoa Breakfast Bowl with Banana and Peanut Butter