Quinoa Breakfast Bake in Your Pressure Cooker
This quinoa breakfast bake is a nutritious and easy-to-make dish that combines wholesome ingredients for a perfect start to your day.
Ingredients
Breakfast Bake Ingredients
- 1 cup Quinoa rinsed
- 2 cups Almond milk unsweetened
- 1 tablespoon Maple syrup
- 1 teaspoon Vanilla extract
- ¼ teaspoon Salt
- 1 teaspoon Ground cinnamon
- ½ cup Chopped walnuts optional
- 1 cup Fresh blueberries
- 2 Banana mashed
- ½ cup Chopped apples
- ¼ cup Chia seeds
- 1 tablespoon Coconut oil melted
Instructions
Instructions
- Rinse quinoa well under cold water and drain.
- In a large bowl, combine quinoa, almond milk, maple syrup, vanilla extract, salt, and cinnamon.
- Add mashed banana, chopped apples, blueberries, walnuts, chia seeds, and melted coconut oil to the quinoa mixture. Stir gently to combine.
- Pour the mixture into a greased pressure cooker-safe baking dish.
- Seal the pressure cooker lid and cook on high pressure for 15 minutes.
- Allow pressure to release naturally for 10 minutes, then quick release remaining pressure.
- Carefully remove the baking dish and check the quinoa is tender.
- Let the bake cool slightly before slicing.
- Serve warm, optionally topped with extra fresh fruit or a drizzle of maple syrup.
Notes
This quinoa breakfast bake is a great make-ahead meal and can be stored in the refrigerator for up to 4 days.