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. These look so good! Is there anything I could use in place of the dates? I'm not a biggest fan of them, but I love the idea of using quinoa. Thanks!
  2. What brand of quinoa do you use (if brand matters) and do you have any tips for cleaning it prior to cooking? I love good quinoa and I don't know what I'm doing to get sub-par quinoa. I suspect part of it is not getting it cleaned enough. Thanks
    1. I used to fear dates! Then one day I gave in a tried them. They are sooo yummy and very versatile in baking. Stuff one with nut butter and you will be hooked. :)
  3. Great idea to make little quinoa bakes! I've done a savoury quinoa bake (with eggs) and they make perfect grab and go breakfasts, so this sweet version is a great way to shake things up. Thanks for the recipe and inspiration!
  4. I have no access to applesauce at the moment, but I do have Greek yogurt. Should I try substituting an equal amount of that? Or, I have extra apples, I could try to grind them up and create applesauce. But that is new to me ;-)
  5. Made these yesterday for breakfast.They were the perfect start, as I embarked on a mulching day in our garden getting ready for the hot Australian Summer. I topped mine with Lactose free yoghurt, fresh blueberries, chopped walnuts and a slight drizzle of maple syrup. Yum Yum. Our 14 year old dog Chloe enjoyed them as we'll as she always gets a little bit of my breakfast each morning. Nothing but the best wholefood cooking for our darling girl... Francesca :)
  6. These look and sound so good! If you don't have dates on hand is there a substitute for the dates and just wondering...what role does the dates play in this recipe (guessing sweetness)?
    1. The dates add a sweetness and also help with the binding. You can probably use dried apricots or figs in place of the dates.
  7. I wasn't the biggest fan of these, and I've loved the other recipes I've found on your site. I'm not sure if it's a personal preference or not, but I probably won't be finishing them, sadly. I did change a few things. I used a baking pan instead of muffin tins, and I'm not a fan of dates so I used pomegranate seeds to get a bit of pop in flavor. It came out almost slimy, even after adding an extra 15+ minutes to the cook time. Maybe it needs the muffin tins to turn out right? The top and sides were nice and slightly toasted, but the inside is a gooey mess. Another thing I noticed is that I could slightly taste the baking soda. I think either reducing it by half or substituting baking powder might make for a better tasting mix for me if I make something similar in the future.
    1. Sorry they didn't work out for you. Dates and pomegranates are very different and that might have contributed to the issue?

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