August 8, 2015 | Home >Healthy Kids > Toddlers > Best Recipes > Teen >Breakfast Berry Cobbler with Quinoa

Breakfast Berry Cobbler with Quinoa

Your kids are going to love this dessert-for-breakfast idea. Berry Cobbler for breakfast?!? Oh yes, when it includes tons of everyday superfoods like quinoa, blueberries, coconut oil, walnuts, and greek yogurt!

Breakfast Blueberry Cobbler. Definitely a recipe to pin for those cold mornings when you need something warm and comforting.

How often are your kids allowed (and even encouraged!!) to eat dessert for breakfast? Well, this is one hearty and satisfying breakfast that will start their day off right.

Nothing leaves my kid hungrier than traditional before-school-hurry-out-the-door breakfasts like toast, cereal, waffles, and bagels. So we try to boost that first meal of the day with protein and healthy fats to satisfy her and keep her full longer. And as she’s leaving for KINDERGARTEN in just two short weeks (EEEEK!!!) this meal will matter even more. And so will her lunch, but that’s a whole different story. This breakfast berry cobbler is perfect because of all the superfoods packed into one little bowl.

Breakfast Blueberry Cobbler. Definitely a recipe to pin for those cold mornings when you need something warm and comforting.

The Superfoods:

  • Quinoa – This tiny seed contains all nine essential amino acids and is one of the most protein-rich foods you can eat. Quinoa is a seed, not a grain, and is entirely gluten-free. It’s also full of iron, manganese, lysine, and riboflavin (B12), which help with blood sugar control, weight management, brain function, and more.
  • Blueberries – Blueberries are bursting at the seams with antioxidants (more than any other fruit), vitamin C, and fiber. They help protect vision, increase brain function, reduce belly fat, and even boost heart health. When they’re not in season, frozen is a perfect substitution!
  • Coconut Oil – Now deemed a healthy saturated fat containing medium-chain fatty acids, it actually reduces hunger and promotes higher fat burn—a one-two punch for weight management.
  • Walnuts – There’s almost too much to write about this amazing nut! Full of antioxidants, omega-3 fatty acids, B vitamins, protein, folate, and more, walnuts help prevent heart disease, assist in weight management, help lower diabetes risk, improve brain function, aid in a good night’s sleep, make your skin glow, strengthen your hair, and even help reduce stress.
  • Greek Yogurt – Full of calcium, B vitamins, potassium, probiotics (good for digestion), and zinc, the Greek variety ups the ante over regular yogurt by delivering almost twice the protein content, helping you feel full longer.
Breakfast Blueberry Cobbler. Definitely a recipe to pin for those cold mornings when you need something warm and comforting.

A couple of notes:

  1. Feel free to use whatever combination of berries you like. I used 2 cups frozen wild organic blueberries and 1 cup fresh diced strawberries. But you could sub in blackberries or raspberries.
  2. I made it gluten-free with rolled oats, quinoa, and quinoa flour. But you are welcome to sub in regular whole wheat flour if gluten doesn’t bother you.
  3. Instead of a dollop of ice cream, it’s topped with a dollop of plain Greek yogurt and a drizzle of honey. Another protein boost, yes!! If you prefer to keep it dairy-free, just leave off the yogurt or sub in Silk’s vanilla dairy-free yogurt alternative.
Breakfast Blueberry Cobbler. Definitely a recipe to pin for those cold mornings when you need something warm and comforting.


  • Are your kiddos back to school already?
  • What are your go-to breakfasts for busy weekdays?

Kelly is the author, recipe creator, and food photographer behind the blog Nosh and Nourish. She incorporates nourishing superfoods into every meal for her husband, adorable toddler, and herself (think quinoa, Greek yogurt, chickpeas, kale, blueberries, etc..) and manages to keep everything tasting absolutely delicious! She is also the author of the cookbook Superfoods at Every Meal, on shelves now. When not creating new recipes or taking pictures of them, she can be found exploring the Rocky mountains, gardening, hiking, or fly-fishing.

Breakfast Blueberry Cobbler. Definitely a recipe to pin for those cold mornings when you need something warm and comforting.

Breakfast Berry Cobbler with Quinoa

Breakfast Berry Cobbler with Quinoa
Serves: 4
Cook Time: 35 m


  • 1 cup – oats, dry
  • 1/2 cup – Quinoa, cooked
  • 1/2 cup – quinoa flour
  • 1/2 cup – walnuts, chopped
  • 1/2 cup – coconut oil
  • 1/4 cup – flaxseed, ground
  • 1 teaspoon – vanilla extract
  • 1/4 cup – maple syrup, pure
  • 1/4 cup – almond milk, unsweetened
  • 1/4 teaspoon – cinnamon
  • 2 cup – blackberries, frozen
  • 1 cup – strawberries, frozen, unsweetened
  • 1 cup – Greek yogurt, plain


  1. Cook quinoa according to package directions.  You will need 1/2 cup cooked.
  2. Preheat oven to 375 degrees.
  3. Combine all ingredients, except the berries, in a large mixing bowl.
  4. Pour the berries into a 9 x 9 baking dish, then spread the quinoa/oat mixture over the top evenly.
  5. Bake for 35 - 40 minutes or until lightly browned/crispy on the top.
  6. (optional) Serve with a dollop of Greek yogurt and a drizzle of honey.
*If gluten is not an issue, you can substitute quinoa flour with whole wheat flour. You can use honey or coconut sugar in plate of the maple syrup.    

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 734 37%
  • Fat: 47 g 72%
  • Carb: 67 g 22%
  • Fiber: 12 g 48%
  • Protein: 15 g 30%
  • Sugar: 26 g
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Jennifer says:

I made this on Sunday and have been dishing it up for breakfast the last two days. My 6 yr old and 3 yr just love it. They say it tastes just like cake! I love all the healthy goodness they’re getting to start their day. Thanks!

Kelly says:

Wonderful!! So glad they loved it!

Deanna says:

Could you mix up and refrigerate the oat topping the night before? Just looking for ways to save time during the morning rush.

Kelly says:

I don’t see why not! You could also just make/bake the whole thing the night before, and then heat up individual servings throughout the week on the busy mornings.

Kristen says:

Could I sub oat flour for quinoa flour?

Katie Cullum says:

What could you substitute for the coconut oil? Or is that required? I don’t have any, so could I use butter (maybe about half that amount)?

Natalie Monson says:

You can substitute any healthy oil of your choice 🙂

BarbaraH says:

Hi Kelly,
I’m wondering if you could provide the nutritional content for your recipes? It would certainly help when trying to create balanced meal plans. Thanks!

Sharon says:

It would be helpful to know the amount of servings in a recipe, as this recipe is over 2300 calories with a fair amount of fat due to the coconut oil. As healthy as the ingredients are, too much of a good thing can still be too much.

Nicole says:

My son has an oat intolerance. Could I substitute quinoa flakes??

Erica says:

Do you measure the coconut oil prior to melting it or after?

Courtney says:

This looks amazing!! However, my husband has an oat allergy (heartbreaking, right?!) – is there any way to substitute for that or leave it out??

Janie says:

Is there a way to make this in the instant pot? Please help.

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