This deliciously healthy vegan quinoa breakfast bake has a wonderful sweet and tart flavor from the cherries, dates, ginger, and lemon (or orange) zest. It's gluten-free, soy-free, oil-free, and great for meal prep.
Quinoa is a wonderful intact whole grain that's widely available in most grocery stores. This little nugget is versatile in its culinary applications and has several health benefits, including fiber, protein, and iron. Besides tasting yummy, cherries are high in antioxidants and phytochemicals—offering many health benefits. This recipe is a great way to add more plants to your routine if you don't already consume these foods.
What you need to make this cherry quinoa breakfast bake
- Quinoa
- Cherries (frozen, pitted)
- Ginger root
- Lemon (or orange) zest
- Ground cinnamon
- Ground flaxseeds
- Unsweetened apple sauce
- Simple Homemade Date Syrup
- Walnuts
How to prepare
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 simple 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 40 to 45 minutes. Let it sit for at least 20 minutes to set before slicing.
Enjoy this cherry quinoa breakfast bake with a cup of herbal tea or a golden milk latte.
This breakfast bake keeps well 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.
Other quinoa recipes to check out
Quinoa is a favorite intact whole grain. It's widely available in most grocery stores, takes only 10 minutes to cook, and can be used in both sweet and savory recipes. Another sweet breakfast option is our Vegan Quinoa Breakfast Bowl, made with fruit, pecans, and topped with shredded coconut. A savory recipe is our Curry Quinoa Chickpea Salad, a staple for a tasty, easy lunch or light dinner. Our Superfood Salad in a Jar has a ton of nutrient density, of which quinoa plays a part.
We hope you love this Cherry Quinoa Breakfast Bake recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Print
Cherry Quinoa Breakfast Bake
- Total Time: 2 hours 55 minutes
- Yield: 8 1x
- Diet: Vegan
Description
This deliciously healthy vegan quinoa breakfast bake has a wonderful sweet and tart flavor from the cherries, dates, ginger, and lemon (or orange) zest. It's gluten-free, soy-free, oil-free, and great for meal prep.
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 simple 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 simple 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 40 to 45 minutes. Let it sit for at least 20 minutes to set before slicing.
Enjoy this cherry quinoa breakfast bake with a cup of herbal tea or a golden milk latte.
This breakfast bake keeps well 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.
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Measuring spoons
- Mixing bowl
- Wooden spoon
- 2.5 quart casserole dish
- Aluminum foil or a lid for the casserole dish
- Microplane grater (for ginger root and zest)
- Prep Time: 15 minutes
- Soak Time: 2 hours
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Laura
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
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
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.
Ashley R Mills
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
Thank you for your review, Ashley. Chocolate chips sounds yummy! We're so glad you enjoyed it. 🙂