This delicious Cherry Quinoa Breakfast Bake has a wonderful sweet and tart flavor from the cherries, dates, ginger, and lemon (or orange) zest. You may also like our Pumpkin Spice Quinoa Breakfast Bake.
Imagine waking up to a warm, plant‑powered, grab‑and‑go breakfast that's not only wholesome and gluten‑free but also actually delicious. That’s your mornings’ upgrade with this Quinoa Breakfast Bake. It's a clever win for your taste buds and your wellness goals: sweet, tangy, subtly spiced, and low‑maintenance when it comes to meal prep.
Let this be your new breakfast obsession. This Quinoa Breakfast Bake is gluten-free, soy-free, oil-free, and Daniel Fast-compliant. If you like a baked breakfast, check out our Carrot Cake Baked Oatmeal and Lemon Blueberry Baked Oatmeal for One.
Why You'll Love This Quinoa Breakfast Bake
- It’s ready‑made meal prep magic: bake, slice, stash, repeat.
- It delivers whole‑food flavor fireworks: think juicy cherries, zingy ginger, bright citrus zest, and a touch of sweetness from dates.
- It’s nut‑ and gluten‑free, oil‑free, soy‑free, and entirely vegan: breaking no dietary rules.
- The texture? Comforting, yet uplifting: soft quinoa, crunchy walnuts, and tender cherries all in one bite.
Health Benefits
- Quinoa brings a protein‑rich punch complete with essential amino acids, fiber, iron, and complex carbs.
- Cherries provide antioxidants and phytochemicals. A little fruit‑powered armor for your cells.
- Ground flaxseeds add heart‑healthy omega‑3s and extra fiber.
- Date syrup gives natural sweetness with trace minerals, unlike any refined sugar crash.
- Walnuts round it out with healthy fats, a satisfying crunch, and more goodness for your brain and heart.
Cherry Quinoa Breakfast Bake Ingredients
- Quinoa: chewy, nutty base loaded with nutrients and texture.
- Cherries (frozen, pitted): juicy pops of tart‑sweet flavor and antioxidants.
- Ginger root: adds a gentle zing and aids digestion.
- Lemon (or orange) zest: bright citrus aromatics that lift every flavor.
- Homemade Date Syrup: natural sweetener, caramel‑like richness.
A full ingredients list with exact amounts can be found in the recipe card below.
Substitutions and Variations
- Swap walnuts with almonds, pecans, or sunflower seeds for a different crunch.
- Use orange zest instead of lemon zest.
- Frozen berries (like blueberries or raspberries) work in place of cherries in a pinch.
- Add a teaspoon of vanilla extract or a pinch of nutmeg for added flavor warmth.
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How to Make This Quinoa Breakfast Bake
Step 1: Soak quinoa in water for at least 2 hours, ideally overnight.
Step 2: Preheat your oven to 375°F (190°C). Drain and rinse the soaked quinoa using a fine-mesh strainer. Set aside.
Step 3: In a large mixing bowl, combine the following ingredients: homemade date syrup, ground cinnamon, ground ginger root, lemon (or orange) zest, ground flaxseeds, unsweetened applesauce, and chopped walnuts.
Step 4: Give it a good stir to incorporate all these ingredients.
Step 5: Add frozen cherries, quinoa, and water to the same mixing bowl.
Step 6: Give it another stir.
Step 7: Carefully pour the mixture into a 2.5-quart (2.3-liter) casserole dish.
Step 8: Bake the cherry quinoa breakfast bake uncovered for 40-45 minutes. Turn off the oven and let it sit in the oven for at least 1 hour to set before removing from the oven to slice.
Expert Tips
- Soaking quinoa isn’t just for texture; it also helps reduce cooking time and improve digestibility.
- Letting it rest after baking in the oven (for an extra 1 hour) ensures clean slices and a better structure.
Recipe FAQs
It’s a nutritious, protein‑rich, plant‑based meal that preps easily, supports digestion, and fuels steady energy.
Absolutely, it’s naturally gluten‑free, soy‑free, oil‑free, no refined sugar, and vegan.
No, oiling, buttering or greasing the casserole dish is not necessary. When the breakfast bake cools, it comes easily out of the casserole dish.
This breakfast bake can be stored in a covered container in the refrigerator for up to 4 days. This dish is also freezer-friendly. Portion out servings and store in a freezer-safe container in the freezer for up to 4 months.
If your morning routine needs a glow-up, this Quinoa Breakfast Bake is your breakfast MVP. It’s healthy, flavorful, durable in the fridge or freezer, and flexible enough for variations. Think of this as your nutrient-dense, bake-and-go secret weapon, and yes, it’s totally worth the brag on the ‘gram.
Other Quinoa Recipes to Check Out
If you tried this Cherry Quinoa Breakfast Bake or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love to get your feedback for improvement.
Cherry Quinoa Breakfast Bake
Ingredients
- 1 cup dry quinoa
- 2 tsp fresh ginger root, grated
- 2 tsp lemon or orange zest
- ¼ cup ground flaxseeds
- 1 ½ tsp ground cinnamon
- ½ cup unsweetened apple sauce
- ⅔ cup homemade date syrup
- ⅓ cup chopped walnuts
- 2 cups water
- 2 cups frozen cherries
Instructions
- Soak quinoa in water for at least 2 hours, ideally overnight.
- Drain and rinse soaked quinoa using a fine mesh strainer. Set aside.
- Preheat your oven to 375 F (190 C).
- In a large mixing bowl, add homemade date syrup, ground cinnamon, ground ginger root, lemon (or orange) zest, ground flaxseeds, unsweetened apple sauce, and chopped walnuts. Give it a good stir to incorporate all these ingredients.
- Then, add water, cherries, and the quinoa you set aside. Give it another stir.
- Carefully pour the mixture into a 2.5 quart (2.3 liter) casserole dish.
- Bake uncovered for 45 minutes.
- Turn off the oven and let it sit in the oven uncovered for at least 1 hour to set before slicing.
Notes
- You'll need a 2.5 quart (2.4 liter) casserole dish.
- Be sure to let the breakfast bake sit in the oven for at least 1 hour after baking.
- Enjoy this cherry quinoa breakfast bake with a cup of herbal tea or a golden milk latte.
- This breakfast bake can be stored in a covered container in the refrigerator for up to 4 days. This dish is also freezer-friendly. Portion out servings and store in a freezer-safe container in the freezer for up to 4 months.
Gigi & Sersie says
Tasty and great for meal prep.
Ashley R Mills says
I topped it with a few chocolate chips and served warm with Greek yogurt. It can be dessert or breakfast for sure! So good, thanks for this easy meal prep breakfast.
Gigi & Sersie says
Thank you for your review, Ashley. Chocolate chips sounds yummy! We're so glad you enjoyed it. 🙂
Laura says
I just made recipe and followed the directions to a tee but mine came out a bit watery even after letting it sit for over 30 mins. I will refrigerate for awhile before attempting to slice but wanted to ask if perhaps I should use less water the next time?
Gigi & Sersie says
Hi Laura - Ovens can vary. Maybe either bake it (uncovered) a little longer or use slightly less water. Sorry it didn't turn out. Hopefully it set up while it was in the refrigerator.
Laura Cartier says
Thanks for the suggestions - I will try next time. Luckily, I was able to salvage the food and ate more like a bowl instead of a bar and it was still very tasty and filling.