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low fodmap quinoa berry breakfast bake

Low FODMAP Quinoa Berry Breakfast Bake

Try out something new for breakfast! This low FODMAP quinoa berry breakfast bake is delicious. The fibre and protein will keep you full until lunch!
3.44 from 122 votes
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Course Breakfast
Servings 8 servings

Ingredients
  

  • 1 tsp butter/oil for greasing pan
  • 1.5 cup quinoa dry/uncooked
  • 1.5 cups strawberries
  • 1 cup blueberries
  • 1/2 cup raspberries
  • 1/4 cup walnuts chopped (or more)
  • 3 eggs
  • 3 cups lactose-free milk
  • 1/4 cup maple syrup or brown sugar
  • 1 tbsp cinnamon
  • 1 tsp ginger

Instructions
 

  • Preheat your oven to 375 degrees F.
  • Grease a large baking dish with butter or oil. Pour the quinoa into the dish and lightly shake to distribute the quinoa evenly.
  • Slice the strawberries. Sprinkle the berries and walnuts over the quinoa in the dish.
  • In a large bowl whisk the eggs. Stir the milk, syrup and spices into the eggs. Gently pour over the quinoa mixture.
  • Bake in preheated oven for 1 hour until the quinoa has absorbed all of the liquid. Extra servings can be kept in the fridge for up to 5 days or the freezer for months.

Notes

  • Use a large baking dish. The one I use is 13x9 inches.
  • 1/6th or less of this recipe per serving is low FODMAP.
  • The berries can be fresh or frozen. If using frozen strawberries, however, use pre-sliced frozen strawberries.
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