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

Cook Time 50

Total Time 1

Servings Servings

Calories 397kcal

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