Maple Pecan Quinoa Breakfast Bake

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

Maple Pecan Quinoa Breakfast Bake

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}

Course Breakfast, Main Course

Cuisine American

Keyword fall and winter recipes, healthy comfort food, healthy high protein and fiber breakfast, healthy high protein breakfast, high protein meal prep

Prep Time 5

Cook Time 50

Total Time 55

Servings servings

Calories 469kcal

Author Alex Evink, MS, RD

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

Instructions

Grease a 9 1/2-inch round baking dish and preheat the oven to 350°F.
Blend cottage cheese, eggs, maple syrup, vanilla extract, cinnamon and salt until smooth. An immersion blender works well here.
Stir in the quinoa and ¼ cup chopped pecans.
Pour the mixture into the dish and spread evenly. Sprinkle the remaining ¼ cup pecans over the top.
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.
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.

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.

Nutrition