Apple Cinnamon Quinoa Bake

Quinoa is not just for savory dishes.  It can be used in many sweet recipes such as this Apple Cinnamon Quinoa Bake.  Even those this Apple Cinnamon Quinoa Bake closely resembles muffins, I decided they were a little too soft to call them muffins.

These almost remind me of my baked oatmeal recipes.  This is the kind of breakfast you eat with a fork more than your hand.  If you like baked oatmeal, but do not tolerate oats well, this is the perfect alternative.

Not only is this Apple Cinnamon Quinoa Bake tasty, it also has no added sugars!  I sweetened mine with dates, apples and applesauce.


Apple Cinnamon Quinoa Bake - My Whole Food Life


This healthy breakfast quinoa bake is vegan and gluten free.  I made mine into jumbo sized muffins, but you can probably bake the whole thing in a pan as well.

You may have to adjust the cooking time though.  This would make a great weekend breakfast.  Your house will smell amazing as it cooks too!

Apple Cinnamon Quinoa Bake

Apple Cinnamon Quinoa Bake

Prep Time 10 min Cook Time 25 min Serves 3 jumbo or 6-7 standard     adjust servings

A healthy breakfast perfect for the weekends!



  1. Preheat oven to 350.
  2. Drain the dates.
  3. In a food processor , combine the dates and quinoa and mix together. Then add in the remaining ingredients until everything is mixed well.
  4. Transfer batter into muffin pans or a baking dish .
  5. I used jumbo muffin pans and got 4. I baked the jumbo muffins for 25 minutes.
  6. Let cool completely before removing from the muffin liners.
  7. Store in an airtight container in the fridge.


Recipe Notes

These should last in the fridge for about a week. You can also freeze them for longer storage. Enjoy!

Apple Cinnamon Quinoa Bake - My Whole Food Life P


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62 thoughts to “Apple Cinnamon Quinoa Bake”

  1. I'm so thankful for your website! I was recently put on the elimination diet and was told I can no longer have gluten. I have found so many things on your site that I can make! I can't wait. :)
  2. Last weekend I made these, and I followed the recipe to the letter. I don't have a jumbo muffin tin, so I did use standard size, and I had enough batter to make 14. I baked them for 25 minutes. The bottom line: they taste really good, either warm or cold. My suggestion to those thinking of making these would simply be, read the whole post, and know that what Melissa put in there is correct! No, these are not muffins! Eating while warm will require a fork! (I know, it says to wait until cooled, but seriously, the smell is too tempting.) I think they are not even as solid as baked oatmeal; my husband and I agree that they are more like a pudding. The muffin paper will come off clean once they have been refrigerated. The only thing that puzzles me is that mine looked NOTHING like the picture. They were much, much darker in color, and they sunk in the middle.
  3. I'm on a medical diet similar to the elimination but considerably more restrictive. Are the applesauce and dates used as binders? Those are the only two ingredients I can't have, but if they are used to bind the bakes together then I'm not sure what substitutions I could make. If it's just to sweeten then I have an alternative. Thanks!
  4. I am excited to try these. I have to start watching my carbs and sugar if I don't want another lecture from my doctor. Do they freeze and microwave well?
  5. So these looked really yummy in the photo. I mixed the batter up in the vitamix. The only substitution I made was to use a commercial brand egg replacer instead of the flax "eggs". The batter tasted yummy. I used standard size muffin tins instead of the jumbo also. The outside on mine was much darker and sunk in as well. They were less textured, developed a skin on the outside and the inside was total goo :( The flavor was wonderful though, I through them all out as they seemed "raw". If I could figure out what went wrong, I would be willing to give it another go. Over processed in the vitamix perhaps? Shouldn't have used the commercial egg replacer?
    1. I haven't tried them with the commercial egg replacer. Perhaps that was the issue? I am glad you enjoyed the flavor though. :)
    2. I think these just don’t work with the flax egg, chia egg, or egg replacer. Same thing happened to me. I used chia eggs. I still ate mine like a hot cereal as I didn’t have any ingredients that had to be cooked/heated to be safe.
  6. I made these using chia seed eggs and they didn’t bake, just sort of stayed a doughy mess (although still tasted ok). I ate as like a hot cereal. I imagine they would have worked with real egg but I don’t eat eggs.
  7. I made these using chia eggs butt they never baked into a muffin. Just stayed a doughy consistency with the top a little baked. I tried baking longer and still no luck. They still tasted ok and I ate like a hot cereal, but not what I expected. I imagine they may have worked with real eggs but I don’t eat eggs. I may decide to try to make a hot cereal using the quinoa, however. I think I would use less dates, as this was a little sweet for my taste.

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