Almond Quinoa Bake

I am in love with this quinoa breakfast. It is a cinch to make and seriously yum. So yum, my lil girls—who aren’t nearly as obsessed with quinoa as I am–eat their entire portion. How good does that make this momma feel that they are starting their day loaded with health. Love it.


  • 1 1/4 cups Quinoa uncooked and rinsed
  • 1 cups Water
  • 1 1/2 cups Coconut milk full fat is best
  • 1 Banana mashed
  • 2 tbsp Maple syrup to taste
  • 1/4 cups Currents, cranberries, or chopped dates
  • 1/4 tsp Sea salt
  • 3 tbsp Hemp seeds
  • 1 tbsp Chia seeds
  • 3 tbsp Flax meal
  • 2 tsp Cinnamon
  • 1/4 cups Almond slivers or slices


  • Preheat oven to 375.
  • Mix all ingredients except almonds together in a baking dish, making sure that there is at least 1 1/2 inches of extra rim on the sides of the dish. The quinoa will plump up as it cooks.
  • Bake the quinoa for 45 minutes, or until all liquid has absorbed (it may take up to an hour).
  • Sprinkle the almonds on top and bake for another 10 minutes, or until they are golden.
  • Allow mixture to cool. Cut into 4-6 slices and serve, topped with a drizzle of coconut milk and garnish with extra dried fruit.