High Protein Blueberry Baked Quinoa Pudding
It’s soft, satisfying, and perfect for meal prep, dessert, or a nourishing snack.
Equipment
- 1 Mixing bowl
- 1 Baking tray 9.5 x 8.5-inch (24 x 21 cm)
- 1 Oven
Ingredients
- 2 ripe bananas
- 3 eggs
- 1 cup cooked quinoa
- 5 tbsp skyr or non-fat greek yogurt
- ½ tbsp extra virgin olive oil
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1½ cup fresh blueberries
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, thoroughly mash the bananas with a fork until smooth.
- Add the eggs, skyr, cooked quinoa, olive oil, baking powder, vanilla extract, cinnamon, and salt. Mix until fully combined.
- Gently fold in the blueberries.
- Line a 9.5 x 8.5-inch (24 x 21 cm) baking tray with parchment paper or lightly grease it. Pour the mixture into the tray and spread evenly.
- Bake for 40–45 minutes, until the top is golden and the center is set.
- Remove from the oven and let cool for at least 10–15 minutes before slicing.
- Slice and enjoy!
Use very ripe bananas for natural sweetness. No added sugar is needed.
Frozen blueberries work just as well; no need to thaw.
Enjoy as is, or serve warm with a drizzle of honey, a dollop of yogurt, or a spoonful of blueberry jam for extra flavor.
Store in an airtight container in the fridge for up to 4 days. It's perfect for meal prep.