Dump-and-Go High-Protein Berry Quinoa Bake

Dump-and-Go High-Protein Berry Quinoa Bake

Servings: 6–8
Prep Time: 5 minutes
Bake Time: 45–50 minutes
Total Time: ~55 minutes

When I made this for my YouTube video, I used pre-cooked quinoa—but after testing it a few more times, I’ve found it works even better when you mix in at least 1 cup of oats. A half-and-half blend of quinoa and oats gives the best texture, in my opinion. You can also skip the quinoa altogether and just use oats—just be sure to increase the soy milk to 2 to 2½ cups if you're going oat-only, since oats absorb more liquid than quinoa.

Ingredients

• 2 cups cooked quinoa with 1 whole rolled oats or quick oats
  
• 1 cup frozen riced cauliflower
  
• 2 cups frozen mixed berries
  
• ¼ cup PBfit powder
  
• 1 scoop vanilla protein powder
  
• 1 ½ tsp cinnamon
  
• 1 tsp vanilla extract (optional)
  
• ¼ tsp salt
  
• 1 ½ – 2 cups unsweetened soy milk (start with 1 ½ cups, add more if needed)
  
• 1/4 cup to 1/2 cup maple syrup
  
• 1 tbsp ground flaxseed or chia seeds
  
• Optional: 2 tbsp almond butter or peanut butter, dotted on top after cooking
  
  

Instructions

1. Preheat oven to 375°F (190°C).
   
2. Lightly grease an 8x8 or 9x9 baking dish.
   
3. Layer in this order:
   
• Spread cooked quinoa evenly on the bottom.
  
• Sprinkle riced cauliflower and frozen berries on top.
  
• Sprinkle PBfit, protein powder, cinnamon, salt, and flaxseed evenly over everything.
  
4. Pour soy milk, vanilla extract, and maple syrup directly over the top.
   
5. Optional: Dot with almond or peanut butter.
   
6. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes, until center is set and top is golden.
   
7. Let sit 5–10 minutes before serving.
   

Serving suggestions:

• Drizzle with extra maple syrup or a dollop of non-dairy yogurt
  
• Serve warm or cold
  
• Freeze leftovers in portions for quick breakfasts