Save Pin One chilly Sunday morning, I threw together leftover quinoa, a carton of milk about to expire, and a bag of frozen berries I'd forgotten in the back of the freezer. What came out of the oven smelled like cinnamon toast and warm fruit compote. My partner wandered into the kitchen, still half asleep, and asked if I'd ordered brunch. I handed them a spoonful straight from the dish, and we ended up eating the entire pan standing at the counter, no plates, no fuss.
I first made this for a friend recovering from surgery who couldn't stomach anything too rich. She texted me three days later asking for the recipe because her kids had been fighting over the leftovers. Now I bake it every time someone needs comfort that doesn't feel heavy, just warm and quietly nourishing. It's become my go-to for new parents, busy mornings, and anyone who deserves breakfast that feels like a hug.
Ingredients
- Uncooked quinoa: Rinse it well under cold water or it tastes bitter and soapy, a mistake I only made once before learning my lesson.
- Milk or non-dairy milk: I've used oat, almond, and regular dairy, all work beautifully, though oat milk makes it extra creamy and slightly sweet.
- Large eggs: They set the whole thing into a custardy texture that holds together when you scoop it, not mushy or dry.
- Pure maple syrup or honey: Real maple syrup has a deeper, almost smoky sweetness that honey can't quite match, but both work if that's what you have.
- Vanilla extract: A full teaspoon makes the whole dish smell like a bakery, don't skimp or use imitation, you'll taste the difference.
- Ground cinnamon: Freshly opened cinnamon is floral and warm, old dusty cinnamon from the back of the cupboard tastes like cardboard.
- Salt: Just a pinch balances the sweetness and makes the berries taste more like themselves, not candy.
- Mixed berries: Frozen berries work just as well as fresh, sometimes better because they burst and stain the quinoa purple and pink.
- Chopped nuts: Almonds add crunch, walnuts add richness, pecans add buttery sweetness, use whatever you have or skip them entirely.
- Unsweetened shredded coconut: Toasts golden on top and adds a subtle tropical note, but it's completely optional if coconut isn't your thing.
Instructions
- Prep the dish:
- Turn your oven to 350°F and grease a 9x9-inch baking dish with butter or coconut oil, making sure to get the corners so nothing sticks. I use my fingers to smear it around, easiest method I've found.
- Layer the quinoa:
- Spread the rinsed quinoa in an even layer across the bottom of the dish, it should look like a thin blanket of tiny beads. Don't pack it down, just let it settle naturally.
- Add first berries:
- Scatter half your berries over the quinoa, distributing them so every bite will have fruit. If using frozen, no need to thaw, they'll release juice as they bake.
- Mix the custard:
- Whisk together milk, eggs, maple syrup, vanilla, cinnamon, and salt until completely smooth and frothy. I whisk for a full thirty seconds to make sure the eggs are fully blended and won't cook into ribbons.
- Pour and top:
- Pour the milk mixture slowly and evenly over everything, letting it soak into the quinoa without disturbing the berries too much. Sprinkle remaining berries on top, then add nuts and coconut if you're using them.
- Bake:
- Slide the dish into the oven and bake for 40 minutes, until the center jiggles just slightly when you shake the pan and the edges are golden. The smell will tell you when it's close, trust your nose.
- Cool and serve:
- Let it rest for 5 to 10 minutes so the custard sets fully and you don't burn your tongue. Serve it warm in bowls with a splash of cold milk or a dollop of yogurt.
Save Pin My neighbor once knocked on my door asking what I was baking because the hallway smelled like a café. I brought her a warm square on a paper plate, and now she texts me every few weeks asking if I'm making that berry thing again. It's not fancy, but it makes people feel cared for, which might be the best thing breakfast can do.
How to Store and Reheat
This keeps in the fridge for up to four days in an airtight container, and honestly tastes better on day two when the flavors have melded together. Reheat individual portions in the microwave for 45 seconds, or eat it cold straight from the container with a spoon, which is how I usually do it. You can also freeze portions wrapped tightly in foil for up to two months, thaw overnight in the fridge, and warm gently in the oven.
Swaps and Variations
I've made this with diced apples and a pinch of nutmeg in the fall, sliced peaches in summer, and even mashed banana mixed into the custard when I had nothing else. For a vegan version, swap the eggs for a quarter cup of applesauce and use your favorite plant milk, it won't be as custardy but still bakes up soft and delicious. If you want it sweeter, drizzle extra maple syrup on top before serving, or stir in a handful of chocolate chips for kids who need convincing.
Serving Suggestions
I love this with a spoonful of Greek yogurt and a drizzle of almond butter, the creaminess and richness balance the fruity sweetness perfectly. It's also wonderful with a pour of cold milk over the top, like cereal but infinitely better. On weekends I'll add a fried egg on the side for extra protein, turning it into a full savory-sweet brunch situation.
- Top with a handful of granola for extra crunch and texture.
- Serve alongside crispy bacon or sausage if you want something salty to contrast the sweetness.
- Pair with hot coffee or chai tea for a cozy, complete breakfast experience.
Save Pin This isn't the kind of recipe that requires perfection or fancy technique, just a willingness to let simple ingredients do their thing. I hope it becomes part of your morning routine, the kind of dish you make without thinking and everyone asks for again.