Berry and cinnamon quinoa bake

Name: Berry and cinnamon quinoa bake | Holland & Barrett
Ingredients: 400g mixed berries; 100g quinoa; 100g gluten free oats; 100g golden caster sugar; 4 eggs; 300ml single cream; 2 tsp ground cinnamon; butter, for greasing

Perfect for those following a FODMAP diet, this breakfast is easy to meal prep, tastes great and is ideal to get you through colder mornings.

Gluten Free

Vegetarian

Easy

Serves 6 portions

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Nutrition: per serving

Calories

371kcal

Protein

12g

Total fat

16g

Saturates

Fibre

Carbs

43g

Sugar

22.5g

Salt

0.2g

Ingredients

400g mixed berries
100g quinoa
100g gluten free oats
100g golden caster sugar
4 eggs
300ml single cream
2 tsp ground cinnamon
butter, for greasing

Method

Preheat the oven to 180˚C/350˚F/gas mark 4 and grease a 25cm flan dish.

In a large bowl, whisk together the eggs, cream, cinnamon and sugar. Add in the quinoa and oats, and mix well.

Add half the berries to the bowl and stir gently to coat in the mixture, then transfer to the flan dish. Press the remaining berries on top so they are half in the mixture.

Transfer the mixture to the oven and bake for 30 minutes, or until golden. There should only be a slight wobble in the centre.