Yum
quinoa breakfast bake

This quinoa breakfast bake has been waiting for me every morning during the past week. Delicious, nutritious and the best part is I didn’t have to cook it. Just place a slice on my plate, top with a dollop of non-fat Greek yogurt (highly recommended) and a few berries or bananas.

I even didn’t warm it up because we decided to get rid of microwave for health reasons.

quinoa breakfast bake

It’s true, microwave destroys nutrients in your food. Ever since we got a stainless steel gas stove, the microwave above is the only white appliance left in my kitchen. Decision has been reached: replacing it with a hood fan and going back to basics – reheating food in pots and pans.

Yep. I tried it and it’s doable!

quinoa breakfast bake

I love grab-and-go breakfasts! I already tried oatmeal cups, overnight oats, chia pudding, egg muffins and I really was curious to try a quinoa bake. I saw this recipe on Pinterest and couldn’t wait to give it my own twist!

I had a box of blueberries going bad, a few handfuls of raspberries from the backyard and bananas ripening fast in this heat and attracting a million of fruit flies.

quinoa breakfast bake

You can use any fruit or berries you got in this quinoa breakfast bake, really doesn’t matter. Literally any fruit would work, even frozen or dried. The base is there and mine includes quinoa and steel cut oats. I  try to use whole ingredients whenever I can.

This quinoa breakfast bake is highly customizable. You can use quick or rolled oats, no problem. Also eggs, egg whites or even flax egg replacer for a vegan version. Any milk of choice. I added a scoop of protein powder this time but you don’t have to.

quinoa breakfast bake

The sweetness of the quinoa breakfast bake depends on the fruit you use, also the kind of protein powder, and if using any at all. I used very ripe bananas and a scoop of naturally sweetened VEGA vanilla protein powder. No maple syrup was necessary.

The other time I didn’t add protein powder and a tablespoon of maple syrup was a nice touch. Just enough to help bring out the natural sweetness of berries. Honey works too.

quinoa breakfast bake

Follow instructions in the recipe and your fruit and berries will be distributed evenly. I also washed my grains really well to avoid any bitterness. Then I placed fruit on the bottom, spread drained grains on top and topped with more fruit.

If adding protein powder, mix it in with your liquids. All you need is just one bowl. No separate bowl with wet and dry ingredients.

quinoa breakfast bake

Pour the liquid slowly in the corner in order not to disturb the setup. If you pour it too quickly, all fruit will just float on top. I like to have a variety in every bite. I also toasted my fancy grade coconut flakes before sprinkling on top. It’s an optional step but if you have time I recommend doing it.

This breakfast was delicious!!! Not to mention how easy it was to make and have it ready for me every morning. Enjoy!

quinoa breakfast bake

Berry Banana Quinoa and Steel Cut Oats Breakfast Bake

Berry Banana Quinoa and Steel Cut Oats Breakfast Bake

Ingredients

  • 1/2 cup quinoa, uncooked
  • 1/2 cup steel cut oats, uncooked
  • 3 medium very ripe bananas, sliced
  • 1 + 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/4 cup unsweetened coconut flakes, toasted (optional)
  • 2 cups milk of choice (I used almond milk)
  • 2 large eggs or 1/2 cup egg whites (I used eggs)*
  • 1 scoop protein powder (optional)**
  • 1 - 2 tbsp maple syrup*** (skip if adding sweetened protein powder)
  • 1 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • Dash of salt
  • Cooking spray (I use Misto)
  • Non-fat Greek yogurt, for topping (optional)

Directions

  1. Rinse quinoa and oats with cold running water until water runs clear, about 3 times. Drain well and set aside. Get your fruits ready: slice bananas and wash + drain berries. Set aside. Toast coconut in a small skillet on low - medium or in the oven at 375 degrees F until golden brown. Be careful not to burn. I like big coconut flakes like these ones. Set aside.
  2. In a medium mixing bowl whisk milk, eggs or egg whites, if using protein powder or maple syrup, vanilla, cinnamon and salt. Set aside.
  3. Preheat oven to 375 degrees F and spray 8 x 8 square baking dish with cooking spray. Lay half of bananas, blueberries and raspberries in an even layer on a bottom. Using a spoon or spatula, spread rinsed quinoa and steel cut oats on top. Top with remaining banana and berries. Slowly pour liquid mixture in the corner of the baking dish without disturbing the set up. If you pour the liquid abruptly in the middle of the dish, all fruit might float on top. We are looking for evenly distributed fruits and sweetness in every slice. Sprinkle with toasted coconut flakes, if using, and bake for 60 minutes uncovered.
  4. Remove from the oven and let cool for 45 - 60 minutes. Cut into 9 slices and serve hot, warm or cold with a dollop of fat-free Greek yogurt if desired. You can also dig in with a spoon right away. The bake won't be completely set but still delicious.
  5. Storage Instructions: Refrigerate covered for up to 5 - 6 days.

Notes

*Use flax egg replacer for a vegan option. **Sometimes I add a scoop of VEGA Sport vanilla protein powder. It is optional. ***Sweetness of the dish will depend on the ripeness of your bananas and if using sweetened protein powder, unsweetened protein powder or none at all. Adjust to your taste. I do not add any maple syrup if I add protein powder and my bananas are brown and over ripen. Recipe inspired/adapted from Greatist

http://ifoodreal.com/berry-banana-quinoa-and-steel-cut-oats-breakfast-bake/

Nutritional Info

Servings Per Recipe: 9

Amount Per Serving = 1 slice:
Calories: 160.2
Total Fat: 4.1 g
Cholesterol: 47.1 mg
Sodium: 59.3 mg
Total Carbs: 27.8 g
Sugars: 8 g
Dietary Fiber: 4.0 g
Protein: 5.0 g
WW Points+: 4

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.

71 Comments

      • Steven

        I can use rolled oats instead, right? I assume I wouldn’t have to rinse those…and also, if I eliminate the protein powder, will that affect the consistency or not really?

        Reply
    • Olivia

      What is the texture of this bake? Is it crunchy or soft? I prefer a soft texture like bread pudding. Is it like that?

      Reply
      • AP

        It’s not even as soft as bread pudding because bread pudding is much better. This is very very soft and the quinoa does not make it taste good unless you LOVE quinoa.

        Reply
        • Olena

          AP, this bake is far from being disgusting because I liked it and so did other tens of commenters above you. Having said that, I love quinoa and guess you don’t love it that much. It does have distinct taste in baked goods that I like. Also, my guess is if you really love soft bread pudding, your tastebuds are used to processed sponge like typical American bread. I suggest you start buying sprouted whole grain bread like Food for Life Ezekiel. So much better for you!

          Reply
    • AP

      i just made this yesterday and it was absolutely disgusting because the quinoa made it too mushy! I’d love to try this but never using quinoa again. Awful!

      Reply
  1. Amy

    Microwaves do not destroy nutrients… In fact, the faster cooking time actually leads to less vitamins and minerals lost.

    Reply
    • Olena

      I honestly have never heard anything healthy about using microwaves. Especially rehearing in it. It is really not good to the food and us…

      Reply
    • S. Smith

      @Amy- I have read the same thing. After doing much research, it seems that you are right. Microwaves DO NOT destroy nutrients. There is no evidence of this. If anyone has evidence to the contrary, please point us to the link with the scientific research.

      Reply
  2. Kelly

    This is great! I made it this morning. Is it supposed to turn out almost like a bread pudding consistency? Thanks!

    Reply
  3. Ira m

    This looks amazing!!! I’m making it this week such a nice easy healthy breakfast for a busy mom of 4 🙂 love all your recipes!!!

    Reply
  4. Jillian

    Looks so good! I’m all for easy in the morning since I’m a busy student. Have you ever added nuts either incorporated within or as a topping for this?

    Reply
  5. Nily

    Do you used the irish steel cut oats- the kind that takes half an hour to cook, or the irish instant oats?
    I have both and I am not sure which one to use for this recipe. it looks awesome and I will try it as you as you tell me the answer 🙂

    Reply
  6. Danielle

    Can’t wait to try this!! Do the nutrition facts include the protein powder? I’m pretty sure anything optional is never included but I wanted to check!! 🙂

    Reply
  7. Scott

    I try and follow a high protein diet so was put off these due to the low amount of protein, however with the protein powder/2% milk and topped with greek yogurt these come out at closer to 15g per serving which is much closer to an eggs breakfast replacement!

    Thanks – and I would love to see more high protein recipes!

    Reply
  8. Renee

    I love your comments about the microwave! Ours died a few years back and at the time just didn’t have the time or desire ( we have small kitchen counter space ) to run out and buy another. It was a small adjustment. My son asked how he was suppose to warm up soup or make hot cocoa, etc. Using the top of the stove or oven was so foreign for him in warming things up or cooking some things but he soon got the hang of it and we are all much happier and have more working space. LOVE so many of your recipes!!!! Thanks!!

    Reply
    • Olena

      Good! Often our kids do not have an opportunity to learn basic skills. Simply because of the modern comfortable life we live. And thank you for your kind words!

      Reply
    • S. Smith

      Getting back to basics is great! And so is freeing up counter space in your kitchen. But there’s no degradation in nutrients caused by using a microwave. If anyone has evidence to the contrary, a link pointing to the scientific research would be welcomed.

      Reply
    • Olena

      I’m sure you can just not sure how much. I have never worked with quinoa flakes. I suspect more since they are airy and fluffy?!

      Reply
    • Olena

      Yes. You might have to reduce baking time as grains will absorb the liquid a bit and “cook” themselves overnight.

      Reply
  9. Kara

    All I have in my pantry is quick oats. Would that change the measurement or cooking time at all? Do I still have to rinse them?

    Reply
    • Olena

      You don’t have to rinse oats. I haven’t tried it this way, so hard to say. It will be tasty for sure but no idea what the consistency will be like.

      Reply
      • alla

        Just made it. Turned out badly. The quinoa was uncooked, the bottom burned, the while thing is a mess. Waste of food. Sorry.

        Reply
        • Olena

          Sounds like an issue with an oven T. Too high. Occasionally ovens vary. Had quite a few people make this with no problem. It is one of the most and popular recipes here.

          Reply
  10. Debra

    I do not like bananas would it be ok to sub applesauce or something else to replace the bananas? Thanks

    Reply
    • Olena

      Not applesauce. Bananas add sweetness and texture. Maybe some other sweet fruit like mango or more berries although it won’t be the same and not sure how it will work.

      Reply
  11. Melissa

    Absolutely delicious! I even got my husband to diverge from his regular breakfast of Honey Nut Cheerios for a few days. He was upset when it was all gone. I will definitely be making this again soon.

    Reply
  12. Cara

    I just made this recipe this morning for breakfast for my grandmother and husband and we ALL really enjoyed this dish! Love the quinoa to add a crunch to it. The blueberries and coconut on top were a hit too. Yummy!! Would you email me the recipe so I can print it out?

    Reply
    • Olena

      Glad to hear that! You can print out the recipe by hitting Print button on it – top right hand corner.

      Reply
  13. Karen

    Second time making this, I love, love, love it! It tastes great and is healthy! Thanks so much for the recipe

    Reply
  14. Jenna

    Made this for breakfast this morning and it turned out great! I used strawberries and blackberries instead of blueberries and raspberries because that’s what I had on hand. I also used maple syrup, almond milk, and omitted the protein powder. I topped it with some greek yogurt and almond butter. Sooo yummy. I’ll definitely make it again soon. Thanks for the recipe!

    Reply
  15. Krista

    This is amazing! Thank you!! I didn’t have enough bananas so I used some left over almond-milk-pulp and it worked great!

    Reply
  16. Dawn

    I have this in the oven now – it’s the fourth time I’ve made it since finding this recipe this summer. Just wanted to comment and say I have really loved it! Thanks for posting a fantastic recipe that I can make on Sunday night and have every day for work without much effort. Delicious!

    Reply
  17. Marisa Franca @ All Our Way

    I am so glad I found this recipe. I am using Steel Cut Oats — will that work?? We love quinoa so that isn’t a problem. We have been eating oatmeal twice a week every week for twenty years — we are sick of just plain oatmeal. This would be an ideal way to get our oatmeal and have a change.

    Reply
  18. adrianna

    Thanks so much for this recipe. I’ve made it over and over again and it’s honestly really easy to make and cooks well every time. I added chia seed powder also in the middle layer. This makes the work week so easy!

    Reply
  19. Arnab Bose

    Hey, this looks really interesting but I was wondering if I could add more protein (whey isolate) to the recipe to up the protein intake. Also, does baking the protein isolate not spoil the protein?
    Thank you

    Reply
    • Olena

      Yes, you can. Just add a bit more milk to absorb the protein. No, cooking protein doesn’t spoil its properties.

      Reply

Trackbacks/Pingbacks

  1.  Here Are 7 Days Worth Of Healthy, Trophy-Worthy Breakfasts
  2.  Our NEW Mid-Week Lunch Date: Wednesday Link Love
  3.  50 healthy quinoa recipes - Healthy Seasonal Recipes
  4.  Quinoa & Steel-Cut Oat Bake... with berry & banana layers
  5.  41 Innovative Ways to Sneak Protein Powder Into Every Meal - Perfect Your Lifestyle
  6.  13 Super Healthy Quinoa Recipes For Vegetarians | Viral Temperature
  7.  A Clean Eating Challenge Group - Vino & Veg
  8.  Pinspiration: Breakfast Bakes - Caravan of Style
  9.  15 Replenishing Pre-Fast Recipes for Ramadan and Beyond
  10.  Brown Rice Pudding - iFOODreal | Delicious Clean Eating Recipes
  11.  13 Super Healthy Quinoa Recipes For Vegetarians | Stop Feeling Old
  12.  Quinoa and Oat Breakfast Bars | Cardamom & Grace
  13.  4 Ways to Use Protein Powder | Vegetarian Guy
  14.  13 Super Healthy Quinoa Recipes For Vegetarians | ViralRealm.com
  15.  Berry Banana Quinoa and Steel Cut Oats Breakfast Bake
  16.  13 Super Healthy Quinoa Recipes For Vegetarians | Real Estate Trends
  17.  13 super saudável Quinoa receitas para vegetarianos - Pensar Acreditar
  18.  Blueberry Oatmeal Smoothie - Clean Eating Organic
  19.  6 Staple Whole Grains That Should Be in Your Pantry - Simply Quinoa
  20.  Baked Steel Cut Oatmeal with Pecans - Clean Eating Organic
  21.  Healthy Christmas Breakfast - Health Alliance Blog - Helping You Be Your Best

Leave a Comment

  • (will not be published)