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Maple Butternut Squash Quinoa Breakfast Bake! Vegetarian, gluten-free, refined sugar free, super easy to make!
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Maple Butternut Squash Quinoa Breakfast Bake

This delicious Breakfast Bake is made with butternut squash, crunchy pecans, juicy pomegranate, and quinoa. It's the perfect combination of textures, festive fall flavors and so easy to adapt with what you have in your kitchen. Vegetarian, Gluten-Free, Refined Sugar Free
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 358kcal
Author Christine McMichael

Ingredients

  • 1 cup dry quinoa
  • 1 cup unsweetened almond milk
  • 1/3 cup maple syrup
  • 2 eggs
  • 1 tsp vanilla
  • 2 packets stevia
  • 1 tsp cinnamon
  • 2 cups pre-cut or frozen butternut squash
  • 1/4 cup pomegranate arils
  • 1/4 cup pecan halves

Instructions

  • Preheat oven to 350 degrees.
  • Mix the quinoa, almond milk, maple syrup, eggs, vanilla, stevia, and cinnamon together. Pour into a baking pan.
  • Mix in the pre-cut or frozen butternut squash.
  • Cook 15-25 minutes, making sure the bake is cooked throughout (a toothpick should come out clean).
  • Serve warm and enjoy!

Nutrition

Calories: 358kcal