How do I make a flax egg for this recipe?

The recipe specifies combining 1 tablespoon ground flaxseed with 3 tablespoons water and letting it thicken for 8-10 minutes before adding to the bake mixture.

Can I use different types of berries in the breakfast bake?

Yes, the recipe suggests using fresh or frozen mixed berries, including blueberries, raspberries, and blackberries, to ensure sweetness in every bite.

What kind of coconut milk should I use for the berry bake?

The recipe calls for 2 1/4 cups of unsweetened full-fat coconut milk for the berry bake itself, which contributes to its creamy texture.

How long does the Sweet-Berry Breakfast Bake need to cook?

The bake should be cooked for 60 minutes in a preheated oven at 350 degrees F, which is long enough for the quinoa to cook through.

How should I serve this breakfast bake?

Serve the warm bake with the prepared coconut whipped cream, additional fresh berries, and a sprinkle of crushed almonds or pecans for a delightful finish.

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Sweet-Berry Breakfast Bake
[Vegan]

YC By: Yecenia Currie

Author Bio

Live in the balance of the sweet and the savory with 40 mouth-watering, plant-based recipes... Read More

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A warm slice of Sweet-Berry Breakfast Bake, topped with creamy white coconut whipped cream, fresh red raspberries, and green mint leaves.

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Discover more recipes with these ingredients

Sweet-Berry Breakfast Bake [Vegan]

4-5

Dairy Free

Vegan

Oats are so overrated. And if you happen to be a big fan of oats, they’ll be an afterthought when you try this version using quinoa. It’s a super easy “throw it all in a pan and bake” recipe that’ll make your mornings a whole lot smoother. Let me forewarn... Read More

Ingredients You Need for Sweet-Berry Breakfast Bake [Vegan]

For Berry Bake:

1 flax egg (1 tbsp ground flaxseed and 3 tablespoons water)
1 cup dry quinoa, rinsed and drained
2 1/4 cups full-fat coconut milk, unsweetened
2 tablespoons chia seeds, whole or ground
1 1/2 tablespoon plant-based vanilla protein powder of choice* (optional)
1/3 cup maple syrup
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1 1/2 cups fresh or frozen mixed berries (you can use a mix of blueberries, raspberries, and blackberries)

For the Coconut Whipped Cream:

3/4 cup coconut cream, unsweetened
1 1/2 tablespoon maple syrup
1 teaspoon pure vanilla extract
Pinch of sea salt

For the Finishing Touches:

Fresh berries
Crushed almonds or pecans

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How to Prepare Sweet-Berry Breakfast Bake [Vegan]

For the Berry Bake:

Preheat oven to 350° F.
In a small bowl, make your flax egg by stirring the water and flaxseed with a fork, then set aside about 8-10 minutes to let it thicken.
Once the flax egg thickens, add all ingredients (except the berries) to an 8x8 or 9x9 baking pan and stir well to evenly combine. I use a fork to “beat” the mixture to ensure all clumpy bits are well blended.
Now stir in the berries, making sure they’re visibly spread out evenly so you get a little sweetness in every bite!
Bake for 60 minutes, long enough for the quinoa to cook through. (Now, catch up on anything you like while breakfast cooks itself!)

For the Coconut Whipped Cream:

Scoop cream into a small bowl and whisk until creamy, then add in remaining whipped cream ingredients and gently whisk until combined. Refrigerate until ready to use.
Serve warm with whipped cream, more fresh berries, and nuts—or enjoy as is!