5 Minute Blueberry Quinoa Flake Bake with Lemon Cream

There are berries everywhere here in Montreal! The strawberries are tiny and juicy, the raspberries aren’t too tart, and the blueberries have such an amazing flavor! If there’s one thing I don’t miss about living in Alberta, it’s the lack of fresh, flavorful produce. Plus, I could buy a couple of pints of blueberries and they’d still be cheaper than a bell pepper. Since when is buying fruit cheaper than vegetables?! Quebec has their produce priorities straight, that’s for sure.

With Fall just around the corner, I know my new-found obsession with berries can’t last much longer, but today we’re forgetting all about it and feasting on a blueberry breakfast cake made up of us 5 ingredients, 4 ingredients if you opt for the vegan version of the recipe.

One of the 5 ingredients in this recipe is quinoa flakes, tiny seeds of quinoa that have been squished down into a flake. Quinoa flakes are the way of the (gluten-free) future, I’m telling you. They can be hard to find depending on where you live but they’re worth the search!

I’m happy that I bulked up my stash before we moved because finding quinoa flakes in Montreal is proving to be difficult. I may have to resort to buying them online if I can’t find a place locally that sells them. If that’s not a possibility, it looks like there are a bunch of places to purchase gourmet foods online, including quinoa, and that deliver to Canada:

The cause is not lost just yet!

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4.8 from 6 reviews
5 minute Blueberry Quinoa Flake Bake with Lemon Cream
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
5 minute breakfast cake made with just 5 (simple) ingredients.
Blueberry Quinoa Flake Bake
  • ¼ cup unsweetened apple sauce
  • 1 egg *see note
  • ½ cup quinoa flakes
  • ½ teaspoon ground cinnamon
  • ½ cup fresh or frozen blueberries
Lemon Cream
Blueberry Quinoa Flake Bake
  1. Prepare a 16oz. microwave/oven safe dish by oiling with a dab of coconut oil. Set aside. Drop all ingredients in a small bowl and mix until fully incorporated. Press mixture into prepare dish and even out with fork.
  2. Microwave option: Place in the microwave and cook for 3 minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the dish. Don’t bake it too long, or you’ll have a Frisbee!
  3. Oven option: Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean.
  4. Allow to rest for 1 minute before tipping over onto a plate and smothering with lemon cream. Or, serve in the dish as I did with this version.
Lemon Cream
  1. Place all ingredients in a small blender and blend until smooth.
    Feel free to use ¼ cup egg whites instead of 1 egg. To keep vegan, use and additional ¼ cup apple sauce and cook for a slightly longer period. If you're not sensitive to oats, and can't get your paws on any quinoa flakes, quick oats will work well for this recipe, too.

    The great thing about quinoa flake bakes is that they’re easy to assemble with just 2 minutes of prep time, call for ingredients that practically everyone would have in their pantry, and are so versatile! I’ll never stop eating them, ever.

    Begin your cake by mixing the apple sauce and egg together in a bowl. You can do all the mixing in the bowl you intend to cook it in, but for the purpose of making a blog-worthy photo, I opted to mix everything in a separate bowl. More dishes, prettier result.

    Add the quinoa flakes and cinnamon, then stir it up.

    Mix in the blueberries, then transfer to a microwave or oven safe bowl depending on how you’ve chosen to do things.

    I like recommending microwave preparation for those on the go and in need of a quick recipe. Is it ideal? No. Is it better than stopping at the convenience store for a coffee and a doughnut because that’s all you had time for? Heck ya.

    While your cake is baking away, microwave or otherwise, you’ll have just enough time to prepare your lemon cream topping!

    Add all of the ingredients to the small bowl of your processor, blender, or magic bullet (a magic bullet works great for small recipes like this), and have at ‘er.

    Top your warm breakfast cake with the lemon cream, and enjoy!

    And enjoy I did.

    Hubba hubba.

    Despite Kevin’s interest in splitting the cake 50/50, he thought that the baked blueberries looked like raisins so I got to enjoy the whole cake to myself. Mwahaha. I love his aversion to dried fruit. Works in my favor all the time ;)

    On Sunday, after I’d spent the morning in the kitchen experimenting with vegan and gluten-free pumpkin recipes, Kevin and I decided to get out of the house and find a large mass of water to take the dogs to, the next best thing to the Rockies.

    The original plan was to make our way to Lachine rapids, but we ended up in Lachine itself (darn GPS). Instead of backtracking, we just made the best of the situation with a walk along Banc de Châteauguay, visit to Bulk Barn, and a stroll through another fresh market. It’s exactly what we needed.

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    Comments | Leave Your Comment

    1. Oh wow, what amazing pics from your walk! I think you and I could probably snap photos of produce all day lol! I love the bright berry stain on the quinoa flake bake. I’ll be so sad when berries go out of season… I guess we should get our fill this month, hey? :)

      • Thanks, Ange! It was really great to get out of the house and experience a bit more. We’re both cooped up in here all day that we get a little crazy! Gosh ya, I love going to markets and taking pictures of food. I could (and have) done it all day! I’ll be sad too. I’ve already purchased a bunch and froze them for the winter. I just promised myself I wouldn’t let our new freezer get as packed and ridiculous as our last so there’s a limit to it all ;)

    2. This looks spectacular and I’m sure it will be great with Quck Oats. I’ve never looked for Quinoa Flakes but given my town’s track record for carrying ‘obscure’ health food items I need I doubt I’ll be lucky finding any here.

      • Quick oats it is! I’ve tried it with both and it’s fabulous either way. If oats don’t bother your digestion, do it up :)

    3. My roommate and I went to a huge market this weekend and had the best time! Fresh berries and other fruits galore! There was lots of apple cider too, delishous, but a reminder of the season change! I always wait for when I go home to thanks giving to buy apples again. My family gets ours from the orchard up the road and nothing says fall (and distracts you from the lack of berries) then apples going straight from tree to belly.
      So excited for your transition from berries and flowers to pumpkin, apples and leaves!

    4. Wow this looks delicious Leanne. I love the beautiful color from the blueberries. I have to buy some quinoa flakes and make one of these famous quinoa flake bakes of yours, I am totally intrigued! :)

      • I bought tapioca pearls over the weekend, so I think doing a little switcheroo of recipes is definitely in order.

    5. yum! I’m going to have to try this with some slightly frozen berries and I’m thinking of trying it with apple and cinnamon too. I love all the pictures of Montreal and it’s so exciting to hear about a new place and see it through your eyes.
      I’m equally happy that you’re trying out gluten free pumpkin recipes! I am craving anything pumpkin and trying to find recipes that I can eat as I’m new to gluten free. Did you (by any chance) get an itchy rash when you realized you were wheat intolerant? I’ve been off gluten for a week and still am itchy. It has to be something I’m eating as nothing else has changed.
      I’m also taking the CSNN courses soon as well and cannot wait. SO EXCITED!!! I’m very thankful that you mentioned in your FAQ that you took a computer graphic course. I have no idea how to set up a website so that will be the route I will go.

      • I was worried about that too so I cleaned it up right quick. All is well ;)

    6. Hi Lianne;
      I have been following your blog for a few months and I have tried some of your recipes with great success. I live in the West Island of Montreal and I have bought Ancient Harvest quinoa flakes at The Health Tree and I am sure they would have them at Tau also. The drive is not too far from where you are and I would highly recommend both of these stores.

      • Thank you, Lynn. I assume you’re referring to Tau Market? I think we drove past it yesterday when we were at Bulk Barn. I’ll head over there next weekend. Thank you so much for introducing yourself and sharing this information. I need all the help I can get! Thanks again :)

    7. This looks so good! I’m hooked on your quinoa flake bakes, and I’m so excited to see another recipe! The lemon cream looks delicious, and I bet it would be wonderful as a topping on other things too.
      I’m glad to hear you’re working on more pumpkin recipes. I’ve been thinking about making a pumpkin quinoa flake bake. Have you ever tried this before?

      • I have tried a pumpkin quinoa bake but it hasn’t cooked up right the few times I’ve given it a go. Funny you mention it though, it was on my list of things to do this week!

    8. i will totally be making this! naturopath recommended i do a cleanse for a while .. looking for recipe ideas so i dont end up eating steamed veggies and brown rice for every meal :P

      • Steam veg and rice is boring for sure. There are lots and lots of recipes on the blog that are cleanse-friendly. Be sure to check out the section on my recipe search page for candida friendly recipes. There’s a whole bunch in there that should support any type of cleanse. Have fun :D

    9. Wow, this looks spectacular!

      Love love love how you include the photo galleries. I might have to steal that idea from you. As well as the way you put little cameos in your pictures. I simply ADORE that! :)

      As for quinoa flakes, I really should use them more often. The thing is they tend to be a bit on the pricey side, I find. And I confirm what Lynn said, TAU Market carries them. I get mine at their West Island location, but I figure all of their other locations would have them as well.

      Oh, ps… do you like gooseberries? They soooo are in season right now and go for a ridiculously low price. I made a compote last week… OMG! Amazing. IGA has them on sale this week for 3/$4.98. It’s a STEAL I tell you.

      • I’ve never had a gooseberry…. I’m leaving to head back home for awhile, so hoping they’ll be on sale when I get back. I’m intrigued!

    10. I’ve been making these quinoa flake bakes with either blueberries or sour cherries, but I’m looking forward to trying the lemon cream next time.

    11. Can I sub almonds for the cashews in the lemon creme? All out of cashews! Got this in the oven as we speak!!! Yum – cannot wait!!!

      • I just topped with coconut butter and did add 1 packet of stevia to the batter before cooking – delicious!!!!!!!!

        • For next time – almonds should work, just make sure you soak them so they get creamy like cashews. Glad you liked it!

    12. Leanne, this 5 Minute Blueberry Quinoa Flake Bake looks absolutely scrumptious! I can’t wait to try this out this weekend – I love new breakfasts!!! I do have a question though regarding the egg… I recently found out I have an allergy to egg whites. I have made buckwheat bakes with a flax egg or egg replacer but the softness and texture isn’t the same. Do you think I could substitute one egg yolk (no white) for this recipe and yield a similar result to yours?? Thanks!

    13. This recipe looks fantastic, and I am VERY excited about another recipe for quinoa flakes. I currently cook a third cup of flakes in a cup of water with a smashed banana and walnuts, but a change is exciting! I also can not have egg whites, and am curious what you recommend for this recipe and any other baking tips.

      I purchase the Ancient Harvest Quinoa Flakes on Amazon, and can buy them in bulk cheaper then at the health food store.

      • Yum, that quinoa flake breakfast sounds good! You can make these cakes with 1/2 cup apple sauce instead of 1 egg and 1/4 cup apple sauce so that there are no eggs in the recipe. You’ll just have to cook the cake a tad longer. Enjoy!

    14. Hi Leanne! Your recipes are AMAZING! Absolutely OUT OF THIS WORLD! I have just printed the maple pepper salmon cakes and can’t wait to try them! I whipped up the recipe last night with DELICIOUS results! I changed the recipe to suit what I can eat and what I had in the house – I can’t have berries or apples so made some substitutes but it was so good! I started a blog about allergies and intolerances and recipes for them and when I came across your blog so colourful and bright it really inspired me to really take the time with my photos, so thank-you for your delicious recipes and inspiring blog! I might just have to repost this recipe with links all over the place back to you! Have a great day, thanks again!!

      • I’m so happy to hear that you like my blog, that makes me very happy :) Congrats on starting up your own space to share your kitchen creations and experience in living with your sensitivities and allergies. Heading over to check out your blog now!

    15. I cooked this! twice….the first time I followed directions and it was not sweet enough for me so then I made this again with a 1/2 tbsp of sugar (just plain ole table sugar). It was much better then. I like things that cook in 5 minutes.

      It was a different breakfast. Never would have thought to make it without this blog! Thanks!

      • Glad you liked it! Sorry the first version wasn’t sweet enough for you. If you still have it kicking around you could top it with a bit of nut butter and maple syrup to sweeten it up a tad.

    16. Hi there, approxamitely how many calories are there in this?

      Delicious though, just made it.

    17. Hi Leanne,

      I don’t know if you’ve found Quinoa Flakes in Montreal yet, but I also just moved here in January and have been on the search. The Marche TAU on St. Denis does not have them, contrary to what was said above. I did find 3 different types at the Rachel Berry on St. Laurent for $6.99-$7.49 depending on the size of the bag. Franco Vrac, the best bulk store ever, doesn’t have any, but there is some at Segal’s Market (http://www.yelp.ca/biz/segals-market-montreal) on St. Laurent, for $6.99/500g. Segal’s is home to tons of cheap organic, ethnic, and hard-to-find things, and is worth the trip regardless! My last scope out place is L’Espanola (also on St. Laurnet) but I haven’t made it there yet.

      If you find any other places for cheaper (including online) please let me know!

      Best Regards,


      • Wow, you’ve already been to so many places, Katie. That’s awesome! I’ll have to check out those places. I ended up just getting a couple of packages at TAU in Dorval but the quality isn’t that good. I’ll be sure to let you know if I find anything else.

    18. Hi. I have just stumbled across this site and tried this recipe – yumm! I only had a pair so I puréed this up with the skin on and added it instead of apple purée and then used the remainder with macadamia chunks as the topping. Can’t wait to try more recipes from this beautiful site :)

      • Wow yum, that sounds amazing. I’m so happy that you found me!

    19. I don’t usually leave comments, but I have to say that I make this AT LEAST twice a week for breakfast! In fact, I’ve already memorized the recipe! Awesome stuff!

      • Hey Cristina – I’m so happy that you stopped in and commented. Thank you! Have you tried the apple or chocolate versions of the bake? Ohhhh yum!

    20. This looks amazing and I cant wait to try it, but I was just wondering what else I could use instead of the apple sauce?

      • Hi Aimee! Oh you can use banana or strawberry puree, or whatever fruit puree you’d like! These cakes are really, really forgiving. Be sure to come back and tell me how you like them!

    21. Hello,

      I just stumbled across this wesbite and I am so happy that I did. I have been trying to find some gluten and vegan free recipes and all these look so fun. Just made these this morning (I had to special order the quinoa flakes) and it was good. The hubby thought they needed more sweetness, because hes a boy, and reading above, there are some great ideas! Cant wait to try more recipes with these little flakes :) Thanks

    22. My four year old daughter LOVES this recipe. We’ve made it several times and though the rest of us aren’t crazy about quinoa, this recipe is easy enough to make that I don’t mind making this for her and something else for the rest of us. She likes to help, too. She eats it in two meals and it’s so healthy I have no qualms about letting her finish it all!

      We’re going to try the banana chocolate chip one tomorrow and hopefully my other two four year olds will like that version.

      • Whoa, that’s awesome, Cat! It’s a favorite in our house, too… in fact we made some for breakfast Sunday morning!

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