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Maple Butternut Squash Quinoa Breakfast Bake

by Christine | Food | 11.03.23

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4.93 from 27 votes

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!

Top shot of Maple Butternut Squash Quinoa Breakfast Bake.

Table of Contents

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.

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Maple Butternut Squash Quinoa Breakfast Bake in a casserole dish.

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
Ingredients for Maple Butternut Squash Quinoa Breakfast Bake recipe.

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
Liquid ingredients in a mixing bowl.
1. Whisk liquid ingredients together.
Batter for quinoa breakfast bake in a mixing bowl.
2. Add in remaining ingredients.
Butternut Squash Quinoa Bake mixture in a baking dish.
3. Pour into a baking dish.
Maple Butternut Squash Quinoa Breakfast Bake on a plate with a fork.
4. Bake, cut into slices, and enjoy!

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.

Maple Butternut Squash Quinoa Breakfast Bake square on a plate.

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Top shot of Maple Butternut Squash Quinoa Breakfast Bake.
4.93 from 27 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
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 Servings
Calories: 397 kcal
Author: Christine McMichael

Equipment

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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4.93 from 27 votes (17 ratings without comment)

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Rating




27 Comments

  8. Sue H says:

    I made it. We ate it. We loved it !
    We have been traveling the country the last 6 yrs in our 5th-wheel RV. While we are COVID-based in AZ this year, I most commonly use a small toaster oven so as not to heat the place up (it’s been well over 100 degrees everyday for nearly 3 months)
    I made this in a 6×9 and baked it nearly twice as long as your directions (yes, still cooler!) and it was wonderful.
    One other slight change- I had no pomegranate so I used dried cranberries and pecans to top it. This is in my file of regularly used recipes from now on! Thank you. 🙂

    Reply

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