Kerry Withoos, Accredited Practising Dietitian


Blueberry Breakfast Bake

Recipes > Desserts

This healthy, low fat, low fodmap blueberry bake is delicious. Make this on a Sunday and cut into squares for breakfast during the week. Serve cold or warmed in the microwave. Due to the quinoa flakes and nuts this dish is very high in protein and fibre which will keep you feeling fuller for longer


  • 1 cup uncooked quinoa flakes
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup blueberries
  • 2 eggs
  • 2 cups lactose free milk
  • ¼ cup rice syrup or maple syrup
  • 1/3 cup chopped walnuts or macadamia nuts


Preheat oven to 180° and grease a baking dish.

Mix the quinoa and spices and pour into the greased dish.

Sprinkle the berries on top.

Beat the eggs, whisk in the milk and rice syrup and pour over the quinoa mixture. Lightly stir then sprinkle the walnuts on top.

Bake for one hour or until mostly set.

Allow to cool then cover and fridge. When cooled completely cut a square and microwave.