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Quinoa Breakfast Bake Recipe is a delicious baked oatmeal alternative with quinoa, steel cut oats, berries, banana and optional protein powder. | ifoodreal.com

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 Greek yogurt (highly recommended) and a few berries or bananas.

I even didn’t warm it up because we don’t have a microwave.

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. Your milk of choice. I added a scoop of protein powder this time but you don’t have to.

Quinoa Breakfast Bake Recipe is a delicious baked oatmeal alternative with quinoa, steel cut oats, berries, banana and optional protein powder. | ifoodreal.com

How to Make Quinoa Breakfast Bake

Quinoa Breakfast Bake Recipe is a delicious baked oatmeal alternative with quinoa, steel cut oats, berries, banana and optional protein powder. | ifoodreal.com

Rinse quinoa and oats with cold running water really well to help get rid of bitterness. Drain well and set aside.

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Quinoa Breakfast Bake Recipe is a delicious baked oatmeal alternative with quinoa, steel cut oats, berries, banana and optional protein powder. | ifoodreal.com

Get your fruit and berries 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. If adding protein powder, mix it in with your liquids.Set aside.

Quinoa Breakfast Bake Recipe is a delicious baked oatmeal alternative with quinoa, steel cut oats, berries, banana and optional protein powder. | ifoodreal.com

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.

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. 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 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 Recipe is a delicious baked oatmeal alternative with quinoa, steel cut oats, berries, banana and optional protein powder. | ifoodreal.com

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 coconut flakes before sprinkling on top. It’s an optional step but if you have time I recommend doing it. 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 Greek yogurt if desired. You can also dig in with a spoon right away. The bake won’t be completely set but still delicious.

Quinoa Breakfast Bake Recipe is a delicious baked oatmeal alternative with quinoa, steel cut oats, berries, banana and optional protein powder. | ifoodreal.com

Quinoa Breakfast Bake

Quinoa 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 or honey*** (skip if adding sweetened protein powder)
  • 1 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • Dash of salt
  • Cooking spray (I use Misto)
  • 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/quinoa-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

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91 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
  20. Kate

    I really want to try this but two of my three bananas are REALLY ripe. They are pretty mushy. Still think I can use them for this?

    Reply
      • Kate

        Thanks so much for the fast reply! I made it this morning and I love it. I did make a few changes. I used organic butter and coconut oil to grease the bottom of the dish. Used yogurt instead of milk (bc it got frozen in the back of the fridge and needed to be used). Used frozen mixed berries and used the water that came out of them from defrosting to thin out the yogurt. It is so nice and soft but the oats and quinoa give it a nice chew. Thanks for the recipe!

        Reply
        • Olena

          You must have Ukrainian blood in you.:) I would do totally the same just to use up leftovers and what I have on hand.

          Reply
  21. Ashley

    Make sure to soak the oats and quiona, I just made this and it’s terrible!!!!! 🙁 it’s so bitter! Very upset I used all
    My good berries and everything!!! It’s so bad and bitter I couldn’t even bare to finish my piece! 🙁 either did my husband, and we love these bakes!

    Reply
  22. Laura

    This was very good. We made it with skim milk and used agave nectar instead of maple syrup. Can strawberry protein powder be used instead of vanilla?

    Reply
  23. Fran

    I made your peanut butter pancakes that called for 2 scoops of the protein powder. The batter was thick like biscuit dough. The protein powder scoop is .5 cup so 2 scoops is a lot. I ended up adding about 1 cup of water which made it almost pour- able however all I could taste was the protein powder. It would be helpful if we knew the size if your scoop. I want to make this recipe but want to wait until i know the size of yoyr scoop.Thank you so much.

    Reply
    • Olena

      Hi Fran. My recipe for PB protein pancakes indicates that my 2 scoops equal 46 gr. You have to look at the nutrition label of your protein powder and compare your scoop’s size, then use accordingly. What protein powder are you using? Sounds like might be whey because 0.5 cup scoop comes mostly with whey protein powder. Plant based protein comes with scoops not larger than 50 gr usually and whenever I write recipe I always indicate how many grs of powder I used.

      Reply
  24. Mark A

    Hello, I just found your website today and I’m excited to try some of your recipes, and this one in particular. One of the comments on the thread asked if this would be okay to make the night before and refrigerate, and you said “You might have to reduce baking time as grains will absorb the liquid a bit and “cook” themselves overnight.” – How long would you actually bake it if you were going to be refrigerating for the following morning?

    Reply
    • Olena

      Hi Mark. You know, I would just check the bake maybe 10 minutes earlier for doneness, not earlier. But honestly even if you bake as recipe states it should be fine. It should work out no matter what.:) Enjoy! Let me know what else you try.:) Please, don’t be shy.

      Reply
  25. Wendy

    Hi, this looks delicious! I make ahead for a few days/ a week at a time. Do you have any idea how long this keeps without going off? Thanks

    Reply
  26. Christine

    Great recipe! I did not rinse my grains and it was totally fine. I used 2 bananas (cause that is all I had) and used raspberries, blueberries and blackberries.

    Reply
  27. Stacy

    Making this in the morning…so I have a quick question. Is it just as good with coconut milk or would a mix of almond & coconut milks work?

    Reply
    • Olena

      Doesn’t matter. All plant based milks are pretty watery. Just a matter of personal taste. We are not talking about canned coconut milk but from a carton, right?!

      Reply
  28. Mary

    Delicious! Just made this morning. Anxious to share with my grown kids who love quinoa. Nice time saver in the morning – when already prepared. Thanks for this recipe!

    Reply

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