Maple Butternut Squash Quinoa Breakfast Bake

Maple Butternut Squash Quinoa Breakfast Bake (VIDEO)

If you’re looking for something new, flavorful, sweet, and full of fall vibes for breakfast, then you will LOVE this Maple Butternut Squash Quinoa Breakfast Bake! It’s gluten-free, dairy-free, vegetarian, refined sugar-free, and SO good. I love making this recipe the night before and having it ready to go for breakfast in the morning (and all week long)!

The butternut squash bakes to tender perfection, the quinoa is the perfect soft texture, and the pecans and pomegranate arils add the perfect crunchy balance. And bonus points: it makes your house smell amazing! All you need is one bowl and a baking dish to make this healthy fall breakfast recipe.

You’ll Also Love: Maple Gluten-Free Donuts

Ingredients/Substitutions

• Eggs
• Plant-Based Milk
• Apple Sauce
• Maple Syrup
• Vanilla
• Cinnamon
• Baking Powder/Salt
• Uncooked Quinoa
• Cubed Butternut Squash
• Chopped Pecans (plus more for topping)
• Pomegranate Arils

How to Make Maple Butternut Squash Quinoa Breakfast Bake

It only takes 10 minutes of prep time to put this easy recipe together! Here’s how to make Maple Butternut Squash Quinoa Breakfast Bake:

1. In a large mixing bowl, whisk together the liquid ingredients.
2. Whisk in the dry ingredients and dry quinoa.
3. Fold in the cubed butternut squash, pecans, and pomegranate arils.
4. Pour into a baking dish or casserole dish and bake for 45-55 minutes at 375 degrees F.
5. Let cool, add toppings of choice, and enjoy!

Topping Ideas

• Chopped Nuts
• Vanilla Greek Yogurt
• Maple Syrup
• Nut Butter
• Caramel Sauce

How to Adapt this Breakfast Bake

• Use any nuts you prefer – chopped walnuts and cashews would work well!
• Drizzle the bake with honey if you don’t have maple syrup.
• You can use any type of nut milk (or regular milk) for this recipe.
• Add seeds for an extra boost of nutrients, like sunflower or pumpkin seeds!
• To make this vegan, simply replace the eggs with flax egg.

Refrigerating/Freezing Leftovers

This recipe can be refrigerated or frozen for later! To refrigerate, let the quinoa bake cool completely. Add an airtight lid (or store in an airtight container) and refrigerate for up to 4-5 days. To freeze, let cool in the fridge in a container without a lid, then add the lid and move to the freezer. Store frozen for up to 3 months!

To reheat, simply place in on a microwave-safe dish and microwave for a few minutes! Add toppings and enjoy.

More Healthy Breakfast Recipes

• Pumpkin Baked Oatmeal
• Easy Butternut Squash Pancakes
• Fall Breakfast Quinoa Bowl
• Skillet Sweet Potato Kale Hash
• Healthy Pumpkin Bread Recipe

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4.95 from 20 votes

Print Recipe

Maple Butternut Squash Quinoa Breakfast Bake

This delicious Maple Butternut Squash Quinoa Breakfast Bake is made with cubed butternut squash, crunchy pecans, juicy pomegranate, and wholesome quinoa. It's the perfect combination of textures, sweet maple and warm cinnamon flavors, and so easy to adapt with what you have in your kitchen. I love making this easy quinoa bake for healthy breakfasts all week long!

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 4 Servings

Calories: 397 kcal

Author: Christine McMichael

Equipment

• Casserole Dish

Ingredients

• ▢ 2 large eggs
• ▢ 2 cups plant-based milk
• ▢ 1/3 cup apple sauce
• ▢ 3 Tablespoons maple syrup
• ▢ 2 teaspoons vanilla
• ▢ 2 1/2 teaspoons cinnamon
• ▢ 1/2 teaspoon salt
• ▢ 1 teaspoon baking powder
• ▢ 1 1/4 cup uncooked quinoa
• ▢ 2 cups cubed butternut squash
• ▢ 1/4 cup chopped pecans (plus more for topping)
• ▢ 1/3 cup pomegranate arils

Instructions

• Preheat the oven to 375 Fahrenheit.
• In a mixing bowl, whisk the eggs, milk, apple sauce, maple syrup and vanilla.
• Whisk in the cinnamon, salt, baking powder, and quinoa.
• Mix in the butternut squash, pecans, and pomegranate.
• Transfer to a baking pan.
• Top with additional pomegranate if desired.
• Bake for 45-55 minutes, uncovered, or until the quinoa and squash are cooked through and a toothpick comes out clean.
• Let cool slightly, then top with more maple syrup, nut butter or chopped nuts and enjoy!

Video

Notes

• Use any nuts you prefer – chopped walnuts and cashews would work well!
• Drizzle the bake with honey if you don’t have maple syrup.
• You can use any type of nut milk (or regular milk) for this recipe.
• Add seeds for an extra boost of nutrients, like sunflower or pumpkin seeds!
• To make this vegan, simply replace the eggs with flax egg.

Nutrition

Serving: 2 Cups | Calories: 397 kcal | Carbohydrates: 60 g | Protein: 13 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 5 g | Trans Fat: 0.01 g | Cholesterol: 93 mg | Sodium: 603 mg | Potassium: 698 mg | Fiber: 8 g | Sugar: 15 g | Vitamin A: 7597 IU | Vitamin C: 16 mg | Calcium: 318 mg | Iron: 4 mg

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