Baked Blueberry Quinoa Breakfast Pudding (grain-free, dairy-free, no refined sugar!)

This is the scrumptious result of a quinoa measuring error. I was making veggie burgers for dinner and read “two cups cooked quinoa,” and then my brain promptly edited out the word “cooked.” So I poured 2 cups of uncooked quinoa into my sauce pan and ended up with 2 extra cups. And no home for it. 

My dad was visiting that week, and I was so glad he suggested eating it as hot cereal – because that made me wonder how tricky it would be to create something along the lines of baked oatmeal. Turns out, not tricky at all!

Just look at this loveliness. All golden brown and custardy.

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What you’ll need:

• 2 cups quinoa

• 6 eggs

• 2 cups blueberries

• 2 cups almond milk

• 1 cup pure coconut milk

• 2/3 cup honey (I split this up and did 1/3 honey and 1/3 molasses - recommended if you like the molasses flavor)

• 2 teaspoons cinnamon

• 2 teaspoons vanilla

• 1 teaspoon salt

• 9x12 casserole dish

Yields approx 12 servings

Cook up your quinoa first, and let it cool. If you’re unfamiliar with how to cook quinoa, here’s a link to instructions. It’s super easy.

Next whisk up your eggs and combine with the cooled quinoa. Add in the rest of the ingredients, except for the blueberries, and thoroughly combine. Pour into your baking dish and sprinkle in the blueberries.

Bake at 350 degrees F for 45 minutes. And enjoy :). Top with blueberries and a sprinkle of crushed almonds to take it over the top. I think you’re going to love it.

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