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Maple Cinnamon Quinoa Bake


One of the best tips for eating well is to be prepared. Have your fridge and cupboards stocked with healthy options so when the need to snack hits you, there are quality items to choose from. One thing I always do is make extra grains when I cook. For example, this week I made quinoa bolognese for dinner and when I was cooking up the quinoa I made additional portions and set aside the extra in the fridge. It’s great to throw in a salad or in this case make a delicious baked dish, sweetened with maple syrup.


Packed with protein from the quinoa and eggs, this bake is easy to whip up and full of nutrients to fuel your engine. Let’s get started!

Get out your leftover quinoa and mix in some almond butter.


In a seperate bowl mix together eggs, almond milk, cinnamon and maple syrup.


Combine everything, pour it into a parchment lined baking dish and pop it into the oven. I used an oven proof glass baking dish so my cook time may be a little longer than using a non stick pan.

Once it is set and golden on top, take it out of the oven and remove it from the baking dish. Peel off the parchment paper and set your bake aside.


Cut into squares and enjoy!

This is a great option if you have a crowd to feed for breakfast or drop it into a covered container and keep it in the fridge. They even taste great cold with a spoonful of almond butter on top.


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Maple Cinnamon Quinoa Bake

Sharon Rhodes
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Cool 25 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8
Calories 206 kcal



  • Preheat oven to 375 and line 8 x 8 oven proof glass baking dish with parchment paper
  • In a large bowl mix cooked quinoa with almond butter and set aside
  • In a separate bowl mix together the remaining ingredients then combine with the quinoa and mix everything together
  • Pour mixture into the parchment lined baking dish and bake for 35 minutes until set and golden on top
  • Remove the bake from the parchment paper as it will steam and cool completely
  • Cut into squares


Calories: 206kcalCarbohydrates: 24gProtein: 7gFat: 9gSaturated Fat: 1gCholesterol: 81mgSodium: 50mgPotassium: 237mgFiber: 3gSugar: 9gVitamin A: 120IUCalcium: 95mgIron: 1.7mg
Keyword Maple Cinnamon Quinoa Bake
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  1. This came out wonderful – found the recipe when I searched online for what to do with too much leftover cooked quinoa. I sprinkled some dried cranberries across the top before baking & it’s perfect. Thanks. I’ll be making this again!

  2. Is there anything I could use besides almond milk? I’m allergic to nuts. I’m going to use sunflower butter in place of the alm0nd butter.

    1. Hey Amanda! I’m sure any type of milk should work. Regular cows milk, rice milk, hemp milk should all be good substitutes. ๐Ÿ™‚

  3. I just made these tonight & added chocolate chips so my girls will eat them. They are cooling off & can not wait to try them!

  4. I made these and they turned out great. They are definitely a little plain, so I have been eating them with vanilla yogurt, or warmed up and almond milk poured on top.
    I think I’ll keep making these often- a great post-workout snack.

    1. Thanks Sarah! I agree that these are a blank canvas to add what you like. I like them with a good dollop of almond butter ๐Ÿ™‚

    1. Funny you would say that as I have been eating it with almond butter on top and sticking in a few dark chocolate chips for good measure! I will definitely be adding in chocolate the next time I make this:)

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