Maple Cinnamon Quinoa Bake – Gluten Free

by Sharon on June 26, 2013


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.

QuinoaBake-8This recipe was adapted from here.

Maple Cinnamon Quinoa Bake
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  • 2 ½ cups cooked quinoa
  • 1/3 cup almond butter
  • 4 eggs, beaten
  • 1/3 cup unsweetened almond milk
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 1 tbsp cinnamon


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

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{ 20 comments… read them below or add one }

Barbara Reade June 26, 2013 at 10:53 am
That looks delicious!!! I bet it would be killer with dark chocolate pieces added.
Sharon June 26, 2013 at 2:36 pm
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:)
Casey June 26, 2013 at 2:59 pm
I'll be trying this for sure.
Sharon June 26, 2013 at 3:29 pm
It's a keeper:) Thanks for stopping by Casey!
Grace August 9, 2013 at 9:35 pm
Hey Sharon how long do you think this would keep for?
Sharon August 9, 2013 at 11:13 pm
Hi Grace! I kept mine in an airtight container in the fridge for just over a week.
Hannah August 16, 2013 at 10:02 pm
Is there anything Else i can use instead of the almond butter??
Sharon August 16, 2013 at 10:13 pm
Sure, Hannah. You could try peanut butter, perhaps? It will change the flavour somewhat but not in a bad way.
Hannah August 16, 2013 at 10:30 pm
Thank you :) I'm excited to try this!
Sarah October 25, 2013 at 2:44 pm
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.
Sharon October 25, 2013 at 2:49 pm
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 :)
Beth January 30, 2014 at 8:09 pm
I just made these tonight & added chocolate chips so my girls will eat them. They are cooling off & can not wait to try them!
Sharon January 30, 2014 at 11:03 pm
I love chocolate chips in this! I hope they really enjoy it. :)
dairy free chocolate February 19, 2014 at 4:09 pm
Thankfulness to my father who informed me about this web site, this blog is really amazing.
Amanda February 3, 2015 at 12:32 pm
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.
Sharon February 3, 2015 at 2:26 pm
Hey Amanda! I'm sure any type of milk should work. Regular cows milk, rice milk, hemp milk should all be good substitutes. :)
Amanda February 4, 2015 at 4:58 pm
Thanks! I'm going to try cow's milk.
Sharon February 4, 2015 at 10:25 pm
Let me know how it turns out! :)
Tammy November 9, 2015 at 8:58 pm
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!
Sharon November 9, 2015 at 9:19 pm
That's awesome. Love the addition of the dried fruit. Thanks Tammy!

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