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.
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!
I love grab-and-go breakfasts! I already tried banana oat protein muffins, overnight oats, vanilla chia pudding, quinoa egg muffins with broccoli, 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.
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.
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.
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.
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 and try my quinoa egg breakfast bake!
- 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)
- 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.
- In a medium mixing bowl whisk milk, eggs or egg whites, if using protein powder or maple syrup, vanilla, cinnamon and salt. Set aside.
- 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.
- 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.
*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
Servings Per Recipe: 9
Amount Per Serving = 1 slice:
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