Vegan Cranberry Quinoa Breakfast Bake
Ingredients
- 1/3 cup molasses
- 1/4 cup maple syrup + more for serving
- 2 tsp vanilla
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1 pinch of salt
- 2 cups almond milk
- 1 cup quinoa (uncooked)
- 1 cup carrots (finely diced)
- 1/3 cup dried cranberries
- 1/4 cup pecans (roughly chopped)
- pomegranate seeds for garnish
Preparation
Preheat oven to 350°
In a microwave safe mixing bowl add the molasses and maple syrup
Mix together
If molasses is too thick you will need to microwave 20-30 secs to loosen
To the syrup mixture add vanilla, cinnamon, ginger, nutmeg, salt, and almond milk
Whisk together thoroughly
Next add the quinoa, carrots, cranberries and nuts to bowl
Stir to combine
Pour the quinoa mixture into a greased baking dish
Cover with aluminum foil and bake for 30 minutes
Uncover and bake an additional 30-40 minutes or until all liquid has evaporated
Serve with an additional drizzle of maple syrup and pomegranate seeds for garnish
