Maple Pecan Quinoa Breakfast Bake {30g Protein}

Leave a Comment / Breakfast / By / October 26, 2026
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This maple pecan quinoa breakfast bake is everything I want on a chilly morning: warm, cozy, and sweet, and substantial enough to keep me satisfied all morning long. Think baked oatmeal meets a soft, moist slice of cake with nutty quinoa, maple syrup, cinnamon, and toasted pecans. And while it bakes, your kitchen smells like the best fall candle. {Gluten-Free}

A slice of the maple pecan quinoa bake on a white plate, topped with Greek yogurt and mixed berries.

The bake comes together easily in one pan and stores well in the fridge for meal prep.

Top each serving with ½ cup vanilla Greek yogurt and berries to bring breakfast to approximately 30 grams of protein. It’s the perfect breakfast for a chilly, cozy morning!

For more high protein cozy breakfasts, also read: 30g Protein Cozy Breakfasts.

A maple pecan quinoa breakfast bake in a glass dish on a table next to a bowl of maple syrup, a bowl of chopped pecans and a spatula.

Why I Love This Recipe

  • Easy to prep ahead. This breakfast bake makes four servings you can prep ahead and warm up on busy mornings.
  • It’s like healthy dessert for breakfast. The texture reminds me of baked oatmeal crossed with a soft, dense piece of cake – and honestly, I might like it even more.
  • With 30 grams of protein, it definitely helps me reach a higher protein intake.
  • It makes good use of leftover quinoa. If you’ve cooked a batch for dinner, save two cups for this breakfast bake. The quinoa adds a little nuttiness and texture that works so well with the maple and pecans.

Ingredients for 4 Servings

Ingredients portioned out on a counter for the maple pecan quinoa breakfast bake.
  • 2 cups cooked quinoa, cooled, with no excess cooking water.
  • 1 cup cottage cheese, 2% milkfat or higher.
  • 3 large eggs.
  • ¼ cup pure maple syrup.
  • 2 teaspoons vanilla extract.
  • 1½ teaspoons ground cinnamon.
  • ¼ teaspoon salt.
  • ½ cup chopped pecans, divided.

To Serve as a Topping

  • ½ cup Greek yogurt, plain or vanilla, per slice.
  • ½ cup berries, or your preferred amount, per slice. I love to add thawed or microwaved frozen berries with all of the juices. It’s so good!

Directions

I was actually really surprised at just how good this quinoa bake was! I love using quinoa at breakfast because it adds protein, fiber, and nutrients like magnesium and iron – and it’s such a nice change from oats.

It has a mild, nutty flavor that works just as well with maple syrup and cinnamon as it does in savory dishes. Quinoa contributes some protein, but pairing it with eggs, cottage cheese, or Greek yogurt makes it much easier to build a higher-protein breakfast.

I like cooking extra at dinner or making a huge pot of quinoa and freezing in portions so I can use the leftovers in a breakfast bowl or bake like this one.

  • The eggs, cottage cheese, and spices in a bowl.
  • An immersional blender blending the eggs, cottage cheese and spices.
  • The quinoa and pecans addedd to the blended egg mixture in a bowl.
  • The maple pecan mixture poured into a glass baking dish and topped with pecans before going into the oven.
  • A slice of the quinoa breakfast bake on a spatula over a glass baking dish right out of the oven.
  • A slice of the maple pecan quinoa bake on a plate topped with yogurt and berries.
  1. Grease a 9 1/2-inch round baking dish and preheat the oven to 350°F.
  2. Blend 1 cup cottage cheese, 3 large eggs, ¼ cup maple syrup, 2 teaspoons vanilla, 1½ teaspoons cinnamon, and ¼ teaspoon salt until smooth. An immersion blender works well here.
  3. Stir in the quinoa and ¼ cup chopped pecans.
  4. Pour into the dish and spread evenly. Sprinkle the remaining ¼ cup pecans over the top.
  5. Bake at 350°F for approximately 50–60 minutes, until the top is a deep golden brown and the center is set. Let rest for 15 minutes before slicing.
  6. Serve warm with 1/2 cup Greek yogurt and fresh berries. Store leftover bake without toppings in an airtight container in the refrigerator for up to 4 days. When ready to eat, reheat a serving in the microwave, then add the yogurt and berries.
A slice of the maple quinoa bake on a white plate topped with berries and yogurt next to a casserole dish with the remaining slices on a counter.

More Quinoa Recipes

High Protein Breakfast Ideas

A maple pecan breakfast bake in a glass baking dish on a table, right after it was pulled out of the oven.

Tips for the Best Quinoa Bake

  1. Use cooked quinoa. The two cups in this recipe refer to quinoa that has already been cooked. Let it cool before mixing it with the eggs, and make sure there’s no excess cooking water.
  2. Blend the cottage cheese mixture until smooth. This distributes the cottage cheese throughout the bake without noticeable curds. Stir in the quinoa and pecans afterward to preserve their texture.
  3. Look for a golden brown top and a set center. Mine took about 55-60 minutes at 350°F. The middle will still be soft when it comes out of the oven, but it shouldn’t look liquid. If the pecans start getting too dark, loosely cover the dish with foil.
  4. Let it rest before slicing. Give the bake about 15-20 minutes to cool and firm up. It has a moist, dense texture similar to baked oatmeal, so don’t expect a fluffy cake.
  5. Add toppings after reheating. Store the bake separately from the yogurt and berries for the best texture.

Frequently Asked Questions

Can I Use Leftover Quinoa?

Yes! This is a great way to use leftover plain cooked quinoa. Avoid quinoa cooked in broth or seasoned with savory spices.

Can you taste the cottage cheese?

Once blended into the batter, it adds moisture and protein without noticeable curds. The maple, cinnamon, vanilla, and pecans provide most of the flavor.

Does the Bake Have 30 Grams of Protein on Its Own?

The approximately 30 grams of protein per serving includes the Greek yogurt topping. Serve each portion with ½ cup Greek yogurt and berries; the exact nutrition will vary by the products and amounts used.

Can I Bake the Berries Inside?

I tested this recipe with berries added after baking. Mixing them into the batter would introduce extra moisture and could change the texture, especially with frozen berries.

Easy Variations

Try chopped walnuts instead of pecans, or change the fruit topping with sliced bananas, warm cinnamon apples, or pears. Plain Greek yogurt works well if you prefer a less sweet topping; vanilla Greek yogurt adds more sweetness.

To Lower the Calories

Use 1/4 cup of pecans instead of the full 1/2 cup. Add 1/4 cup of Greek yogurt as well. This bake already has a substantial amount of protein so cutting down the yogurt won’t affect the nutritional information too much.

A slice of the maple pecan quinoa bake on a white plate, topped with Greek yogurt and mixed berries.

Maple Pecan Quinoa Breakfast Bake

Author: Alex Evink, MS, RD
469kcal
No ratings yet
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Prep 5 minutes
Cook 50 minutes
Total 55 minutes
A cozy quinoa breakfast bake with maple syrup, cinnamon, and chopped pecans! If you’re a sweet breakfast lover, this soft, moist bake is a delicious change from baked oatmeal. Prep four servings ahead and top with Greek yogurt and berries for a breakfast with approximately 30 grams of protein. {Gluten-Free}
Servings 4 servings
Course Breakfast, Main Course
Cuisine American

Ingredients

  • 2 cups cooked quinoa, with no excess cooking water
  • 3 large eggs
  • 1 cup cottage cheese
  • ¼ cup maple syrup
  • ½ cup chopped pecans
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1½ teaspoons ground cinnamon
To Serve
  • ½ cup plain or vanilla Greek yogurt per slice
  • ½ cup mixed berries or raspberries per slice

Method

  1. Grease a 9 1/2-inch round baking dish and preheat the oven to 350°F.
  2. Blend cottage cheese, eggs, maple syrup, vanilla extract, cinnamon and salt until smooth. An immersion blender works well here.
  3. Stir in the quinoa and ¼ cup chopped pecans.
  4. Pour the mixture into the dish and spread evenly. Sprinkle the remaining ¼ cup pecans over the top.
  5. Bake at 350°F for approximately 50–60 minutes, until the top is a deep golden brown and the center is set. Let rest for 15 minutes before slicing.
  6. Serve warm with 1/2 cup Greek yogurt and fresh berries. Store leftover bake without toppings in an airtight container in the refrigerator for up to 4 days. When ready to eat, reheat a serving in the microwave, then add the yogurt and berries.

Nutrition

Calories469kcalCarbohydrates49gProtein31gFat12gSodium400mgFiber8gSugar21.7g

Notes

Nutritional information calculated with the 1/2 cup of Greek yogurt and 1/2 cup of berries topping for each slice. Lower the calories by using only 1/4 cup of pecans.

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