Apple Cinnamon Breakfast Quinoa Bake
This apple cinnamon breakfast quinoa bake is packed with protein, naturally gluten-free, and sweetened with maple syrup to kickstart your day with a nourishing morning meal. Imagine the cozy aroma of apple pie meeting the hearty satisfaction of baked oatmeal—except you’re swapping the oats for ultra-nutritious quinoa, layering in healthy fats, plant-based protein, and warm spices. With just one baking dish, a handful of wholesome ingredients, and a little patience while it bakes, you’ll have a low-calorie breakfast bake that’s super satisfying and tastes anything but boring. Do you know of a better way to start your day? I don’t think so!
Protein Packed Vegan Recipes
Pumpkin Baked Oats with Cream Cheese Icing
High Protein Lemon Squares
Peppermint Mocha Baked Oats
Why You’ll Love This Recipe
High-Protein, Plant-Based Breakfast – Quinoa, a nutrient-dense superfood, contains all nine essential amino acids your body can’t produce on its own. It’s naturally gluten-free and rich in dietary fibre, magnesium, B vitamins, iron, potassium, and antioxidants. This makes it an exceptional alternative to rolled oats in a breakfast bake. Mixed with cinnamon, almond butter, and sweet apples, this quinoa breakfast bake recipe transforms simple whole-food ingredients into a balanced, wholesome morning meal.
Gluten-Free, Dairy-Free, and Completely Vegan – Instead of traditional milk, yogurt, or egg binders, this apple cinnamon quinoa breakfast bake uses plant-based milk, coconut yogurt, and almond butter. The result is a nutritious, fully vegan breakfast that is perfect for guests with gluten-free or dairy-free preferences.
Naturally Sweetened – You won’t find any refined sugar hiding here. The sweetness comes entirely from apples, Medjool dates, and maple syrup. These natural sweeteners add depth, richness, and just the right amount of sweetness without overpowering the flavours of cinnamon and vanilla.
10 Minutes of Prep Time – Everything—from the quinoa to the yogurt to the fruit—is mixed directly in one baking dish. No extra bowls. Easy cleanup. No stovetop steps. No complicated layering. Just stir, bake, and enjoy. It’s a fuss-free breakfast that fits perfectly into a busy morning rush.
Customizable – Want more fruit? Add berries or pears. Prefer warm spices? Stir in nutmeg or cardamom. Looking for extra crunch? Toss in pecans, walnuts, or pumpkin seeds. You can also switch up the toppings—think almond butter, coconut yogurt, sliced bananas, granola, or even a drizzle of chocolate if you’re in a dessert-for-breakfast mood. The possibilities are endless.
Meal Prep Friendly – This quinoa bake lasts in the fridge for up to 5 days. Making it the perfect fuss free breakfast meal prep!
How to Make Breakfast Quinoa Bake
- Combine the Base Ingredients
Add quinoa, soy milk, coconut yogurt, almond butter, chia seeds, hemp seeds, cinnamon, vanilla, maple syrup, and salt to your baking dish. Mix very well to combine thoroughly.
- Add Apples and Dates
Roughly chop your Honeycrisp apple and Medjool dates. Add them to the baking dish and stir again. The fruit will soften and caramelize in the oven, adding incredible flavour and texture.
- Bake to Perfection
Bake at 350°F for 60–70 minutes. The quinoa will absorb the liquid and become tender, while the top forms a lightly golden, cozy layer. The bake should be set in the middle—no longer wet or loose.
- Serve & Enjoy
Scoop into bowls and top with a dollop of extra coconut yogurt, a drizzle of almond butter, and fresh sliced apples.
Recipe Tips for Easy Breakfast Quinoa Bake
Rinse Your Quinoa First: Even if the package says “pre-rinsed,” give your quinoa a quick rinse under cold water. This removes any remaining saponins—the natural coating that can make quinoa taste slightly bitter—ensuring your breakfast bake comes out perfectly delicious.
Mix Thoroughly for Best Texture: Because this recipe relies on the quinoa cooking in the dish, it’s important to mix all the ingredients very well before baking. Make sure the almond butter and coconut yogurt are evenly incorporated into the milk so the quinoa cooks uniformly and the bake sets properly.
Swap almond butter for sunflower seed butter or tahini. Use oat milk, rice milk, or hemp milk instead of almond or soy milk.
Make It Soy-Free: Use almond, oat, coconut, or cashew milk rather than soy milk—any creamy plant milk will work well here.
Low-Sugar Variation: If you prefer a low-sugar breakfast bake, feel free to omit the maple syrup entirely. Thanks to the natural sweetness of the apples, Medjool dates, and berries, the bake is still wonderfully flavorful. You can also swap the maple syrup for an extra chopped apple, an additional ½ cup of berries, or a few more dates for natural sweetness without added sugar.
Use Frozen Fruit like frozen apples or berries, as they are more budget-friendly and can even contain more nutrients since they’re harvested and frozen at peak ripeness. No need to thaw—simply stir it in and bake as usual.
Boost the Crunch: For added texture, sprinkle chopped walnuts, pecans, pumpkin seeds, or sunflower seeds on top before baking. They’ll toast up beautifully in the oven.
Meal Prep: Bake once and enjoy it all week! Make a big batch over the weekend and store leftovers in an airtight container in the refrigerator for 4 to 5 days.
More Vegan Recipes You’ll Love
High Protein Apple Crisp
Apple Pie Protein Toast
High Protein Cinnamon Toast Crunch
WANT MORE FREE PLANT BASED RECIPES?!
Make sure to follow me on all my social platforms:
✨Instagram @That.VeganBabe
🍍TikTok @That.VeganBabe
💜Facebook @ThatVeganBabe
🍉Pinterest @ThatVeganBabe
🙌YouTube @ThatVeganBabe
Apple Cinnamon Breakfast Quinoa Bake
Ingredients
- 1 cup Quinoa
- 2 cups of soy milk
- 1/3 cup coconut yogurt
- 1/3 cup almond butter
- 2 tbsp Chia Seeds
- ¼ cup of hemp seeds
- 1 tbsp Cinnamon
- 2 tsp Vanilla
- 3 tbsp maple syrup
- Pinch of salt
- 1 chopped Honey Crisp apple
- 3 chopped medjool dates
For Serving:
- Almond Butter
- Sliced apples
Instructions
- Add quinoa, soy milk, coconut yogurt, almond butter, chia seeds, hemp seeds, cinnamon, vanilla, maple syrup, and salt to your baking dish. Mix very well to combine thoroughly.
- Roughly chop your Honeycrisp apple and Medjool dates. Add them to the baking dish and stir again. The fruit will soften and caramelize in the oven, adding incredible flavour and texture.
- Bake at 350°F for 60–70 minutes. The quinoa will absorb the liquid and become tender, while the top forms a lightly golden, cozy layer. The bake should be set in the middle—no longer wet or loose.
- Scoop into bowls and top with a dollop of extra coconut yogurt, a drizzle of almond butter, and fresh sliced apples.