Orange and cranberry make for the perfect flavor combo in this quinoa breakfast bake. Low in sugar, this plant based breakfast is a healthy way to kick start your day.
Make flax eggs: Mix ground flaxseed and water in small bowl and place in the fridge for 5-10 minutes to set.
Add flax eggs, quinoa, oats, coconut, orange juice and zest, almond milk, coconut oil, baking soda, and maple syrup to a large mixing bowl. Mix well.
Pour mixture into an 8x8 inch nonstick baking pan. Add cranberries on top.
Bake for 30–35 minutes. Note: The breakfast bake will look super liquidy when done baking. This is expected! The bake firms up as it cools.
Remove from oven and let cool 10-15 minutes. Serve with yogurt topping. Leftovers keep for 3-5 days. Store yogurt topping and breakfast bake separately.
Make Orange Yogurt Topping:
Whisk together all topping ingredients in a small mixing bowl. Taste and adjust if necessary.