Maple Cinnamon Quinoa Breakfast Bake Gluten Free and Easy – Cozy, Simple, and Satisfying

This breakfast bake is the kind of comfort food that also happens to be nourishing. It’s warm, lightly sweet, and naturally gluten free, with maple syrup and cinnamon doing the heavy lifting on flavor. Quinoa bakes up tender and custardy in the oven, almost like a cross between oatmeal and bread pudding.

It’s easy enough for busy weekdays and special enough for slow weekends. Serve it warm with a splash of milk or a dollop of yogurt, and you’re set.

Why This Recipe Works

• Quinoa absorbs flavor: Baking quinoa in milk with maple and cinnamon infuses every bite with warm, cozy notes.
• Hands-off cooking: No stovetop babysitting—mix, pour, and bake.
• Protein-packed: Quinoa and eggs make this breakfast satisfying without being heavy.
• Versatile base: Add fruit, nuts, or chocolate chips and it still turns out great.
• Gluten free by design: No swaps or special flours needed.

What You’ll Need

• 1 cup quinoa, rinsed well
• 2 cups milk (dairy or unsweetened almond/oat milk)
• 1/3 cup pure maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 teaspoon fine sea salt
• 2 tablespoons melted coconut oil or butter
• 1 cup chopped apples or pears (or 3/4 cup blueberries)
• 1/4 cup chopped walnuts or pecans (optional)
• 2 tablespoons chia seeds or ground flax (optional, for extra texture and fiber)
• Extra maple syrup and milk or yogurt for serving

Instructions

1. Heat the oven to 350°F (175°C). Grease an 8×8-inch baking dish with coconut oil or butter.
2. Rinse the quinoa in a fine-mesh sieve under cold water for 30–60 seconds. Don’t skip this step; it removes bitterness.
3. In a large bowl, whisk together milk, maple syrup, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
4. Stir in the rinsed quinoa, melted coconut oil or butter, fruit, nuts, and chia or flax if using.

   Mix well so the quinoa is evenly distributed.

5. Pour the mixture into the prepared dish. Give it a gentle stir in the pan to prevent the quinoa from settling.
6. Bake for 40–50 minutes, until the center is set and the edges are golden. A slight jiggle is fine, but it shouldn’t be liquid.
7. Let it rest for 10 minutes before serving.

   This helps it firm up for clean slices.

8. Serve warm with a splash of milk, a spoonful of yogurt, and a drizzle of maple syrup if you like a sweeter bowl.

Keeping It Fresh

Cool completely, then cover and refrigerate for up to 5 days. Reheat individual portions in the microwave with a splash of milk for 30–60 seconds. For longer storage, freeze slices in an airtight container for up to 2 months.

Thaw overnight in the fridge and warm gently before serving.

Why This is Good for You

• Complete protein: Quinoa offers all nine essential amino acids, which helps keep you full.
• Steady energy: Fiber from quinoa, fruit, and seeds supports stable blood sugar.
• Healthy fats: Nuts and coconut oil provide satiety and flavor.
• No refined sugar: Maple syrup adds sweetness with a touch of minerals and a cleaner taste.

Pitfalls to Watch Out For

• Skipping the rinse: Unrinsed quinoa can taste bitter due to saponins.
• Uneven distribution: Stir the mixture once in the pan so the quinoa doesn’t sink to the bottom.
• Underbaking: If it’s still liquid in the center, bake 5–10 minutes longer and tent with foil if browning too fast.
• Too little liquid: Don’t reduce the milk; quinoa needs it to cook properly and stay custardy.

Recipe Variations

• Banana Bread Style: Mash 1 ripe banana into the wet ingredients and add 1/2 teaspoon extra cinnamon.
• Berry Almond: Use blueberries or raspberries, swap in almond extract for vanilla, and top with sliced almonds.
• Pumpkin Spice: Add 1/2 cup pumpkin puree and 1 teaspoon pumpkin spice; reduce milk by 1/4 cup.
• Chocolate Chip: Stir in 1/3 cup dark chocolate chips and a pinch of flaky salt.
• Dairy Free: Use almond or oat milk and coconut oil; the bake will still set beautifully.
• No-Egg Option: Replace eggs with 3 tablespoons ground flax mixed with 6 tablespoons warm water (rest 5 minutes). Texture will be slightly softer.

FAQ

Do I need to cook the quinoa first?

No. The quinoa cooks in the oven as it absorbs the milk and maple mixture, which keeps the process simple and the texture tender.

Can I make this the night before?

Yes.

Mix everything, pour into the dish, cover, and refrigerate overnight. Stir gently before baking and add 5–10 minutes to the bake time if it’s going into the oven cold.

What size pan works best?

An 8×8-inch dish is ideal. A 9×9 will bake a bit faster, while a loaf pan will take longer.

Check doneness at 40 minutes and adjust as needed.

How do I keep it from being too sweet?

Use 1/4 cup maple syrup and add fresh fruit on top when serving. You can also increase cinnamon for more flavor without extra sugar.

Can I use steel-cut oats instead of quinoa?

Not in this exact recipe. Steel-cut oats absorb liquid differently and need a longer cook time.

If you want to combine them, use half quinoa and half rolled oats and add 1/4 cup more milk.

In Conclusion

This Maple Cinnamon Quinoa Breakfast Bake is simple, flexible, and reliably delicious. It’s an easy way to get a warm, protein-rich breakfast on the table without fuss. Keep it classic with apples and walnuts or make it your own with the variations.

Either way, you’ll have a cozy, gluten free breakfast that works for busy mornings and lazy weekends alike.

Maple Cinnamon Quinoa Breakfast Bake Gluten Free and Easy - Cozy, Simple, and Satisfying

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 1 cup quinoa, rinsed well
• 2 cups milk (dairy or unsweetened almond/oat milk)
• 1/3 cup pure maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 teaspoon fine sea salt
• 2 tablespoons melted coconut oil or butter
• 1 cup chopped apples or pears (or 3/4 cup blueberries)
• 1/4 cup chopped walnuts or pecans (optional)
• 2 tablespoons chia seeds or ground flax (optional, for extra texture and fiber)
• Extra maple syrup and milk or yogurt for serving

Instructions

 

• Heat the oven to 350°F (175°C). Grease an 8x8-inch baking dish with coconut oil or butter.
• Rinse the quinoa in a fine-mesh sieve under cold water for 30–60 seconds. Don’t skip this step; it removes bitterness.
• In a large bowl, whisk together milk, maple syrup, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
• Stir in the rinsed quinoa, melted coconut oil or butter, fruit, nuts, and chia or flax if using.Mix well so the quinoa is evenly distributed.
• Pour the mixture into the prepared dish. Give it a gentle stir in the pan to prevent the quinoa from settling.
• Bake for 40–50 minutes, until the center is set and the edges are golden. A slight jiggle is fine, but it shouldn’t be liquid.
• Let it rest for 10 minutes before serving.This helps it firm up for clean slices.
• Serve warm with a splash of milk, a spoonful of yogurt, and a drizzle of maple syrup if you like a sweeter bowl.