I am a most definitely a breakfast person. My Dad says when I was little my Mom would order something off the adult menu and I would order something off the kids menu, then when the food got there we would switch plates. I would much rather go on a breakfast date than a dinner date, and I fully welcome breakfast for dinner any day! This cinnamon quinoa bake is great for a snack or for breakfast.
A few years ago I made this amazing skillet quinoa bread, and have thought about it from time to time ever since. I need to tweak that recipe to be gluten-free one day. This bake reminds me of a sweet version of that bread. It also reminds me of delicious, moist french toast. The little bars you cut up are definitely protein-packed and my little one loves them! You could serve this with fresh berries, jam, a nut butter, or nutella (I am always looking for vehicles for nutella..) and it would be great.
The sky is the limit for modifying this recipe to your own tastes. It would be great with dried fruit, or with the maple syrup left out and switching it up with savory spices.
Cinnamon quinoa bars that taste like french toast sticks! Protein-packed and perfect for breakfast.
- 1 cup dry quinoa, rinsed well (or about 3 packed cups cooked and cooled quinoa if you have it on hand)
- 2 cups water
- 1/4 teaspoon salt
- 4 eggs, beaten
- 1/3 cup vanilla almond milk (or milk of choice)
- 1/3 cup maple syrup
- 1/2 teaspoon salt
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- Turbinado sugar for sprinkling (optional)
- Cook the quinoa by bringing 2 cups of water with 1/4 teaspoon salt to a boil, add quinoa then turn the heat to low and put on a lid for 15 minutes. Let it sit off the heat with the lid on for 5 minutes and fluff with a fork. Let cool to room temperature.
- Preheat the oven to 375ºF and place the quinoa in a large mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment.
- In a small bowl, whisk together eggs, almond milk, vanilla extract, coconut oil and cinnamon until thoroughly combined. Add maple syrup and whisk.
- Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it’s even. Spinkle with turbinado sugar if desired.
- Bake for 20-25 minutes, until set and golden.
- Using parchment, remove bake from pan as soon as possible so that it doesn’t steam.
- Cool completely and cut into squares. Serve with berries, a dollop of nut butter, maple syrup or nutella.