Quinoa get a what, what?! My recipe for Vanilla Pear Quinoa Breakfast “Bake” is a nice change from oats, whips up in just 5-6 minutes, and is a deliciously warm and satisfying way to fuel autumn adventures thanks to simple, wholesome ingredients.
I’m a big fan of eating quinoa for breakfast! Typically, I have cooked it alongside steel cut oats in a breakfast casserole with pretty much every flavor combination you can imagine! Check out the Master Recipe for Breakfast Quinoa Casserole HERE!
However, a 9 x 11-inch quinoa breakfast casserole yields enough for a crowd (also making it ideal for meal prep). However, sometimes you just don’t have the time or freezer space to meal prep – and a quick quinoa breakfast bowl like this is ideal. It only takes 5 to 6 minutes to make, start to finish!
It’s a hearty breakfast that offers good carbs to fuel an active day, along with LOTS of fiber and 19g protein – an egg helps boost the protein and also “set” up the bake so it’s not all mushy like oatmeal – but more cake-like (for lake of better terminology).
The recipe is simple, add about a cup of COOKED plain quinoa to a bowl or mug that has a couple inches of headroom to the rim to accommodate cooking (20 – 24 ounce soup deep soup dish works well). You can use any “color” of quinoa, like white, red or a tri-blend. Also stir in chia seeds, a granulated 1:1 ratio sugar alternative (like Monk Fruit baking blend) and dash of Himalayan sea salt. Then you mix in almond milk, a whisked egg, vanilla and about ½ cup diced pear before “baking” in the microwave for 4 minutes or so. Top with toasted pecans, coconut and a little extra pear – and if you like (although not noted in the nutrition facts, some maple syrup or honey – although not really needed, it’s already sweetish).
I think you’ll fall in love with this Quinoa Pear Bowl – it’s cozy, filling, healthy and feels really autumnal.
Recipe has 526 calories, 19g protein, 44g net carb, no added sugar, and a whopping 14g dietary fiber. Gluten-free.
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Treat yourself to a warm and cozy breakfast, enjoy the health benefits and nourishment of quinoa studded with chia seeds, pears, pecans and toasted coconut! So delicious and only 5 to 6 minutes to make!
- 1 cup cooked quinoa from 1/3 dry
- 1 tsp. chia seeds
- 1 tbsp granulated monk fruit or similar 1:1 sugar alternative
- 1 egg whisked
- ½ cup almond milk
- 1/2 tsp vanilla
- 1 dash Himalayan Sea salt
- ½ cup chopped pear
- 2 tsp. toasted pecans
- 2 tsp. toasted unsweetened shredded coconut
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In a 20 to 24-oz bowl or mug, mix together cooked quinoa, cinnamon, granulated monk fruit and chia seeds. Stir in whisked egg, almond milk and vanilla. Add dash of salt. Stir in chopped pear. Microwave for approximately 4 minutes. Garnish with toasted pecans and shredded coconut. Add a drizzle of maple syrup or honey, if desired.
Vanilla and pears are so delicious together! Such a hearty and comforting breakfast bake to keep you powered through the morning! Yum!
I’m loving the pecans & warm bits of pear in this super-filling breakfast bake. I could actually skip lunch this was so hearty.