by Olena

Quinoa Breakfast Bake

by Olena

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.

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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.

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

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Quinoa Breakfast Bake

5 from 4 reviews

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

  • Author: ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 9 servings

Ingredients

Instructions

  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.

Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.

Make Ahead: Assemble, cover and refrigerate for up to 48 hours. Bake as per instructions.

Notes

*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

 Did you make this recipe? Please give it a star rating in the comments.

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98 comments on “Quinoa Breakfast Bake

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  1. This is THE breakfast I have been hoping to find. I can make it on Sunday and have breakfast every day of the week. Every bite is good and full of taste and texture.
    I made it with bananas the first time but with sliced Honeycrisp apple (unpeeled) the subsequent times. I guess baked bananas just weren’t my thing.
    I use 2 cups almond milk, and drizzle agave instead of honey.
    This is so good. Thank you!

  2. I made it using frozen fruit and it definitely didn’t turn out the way I expected. I am determined to like this, though. Thinking I might tweak the quinoa/oatmeal ratio and use maple syrup. Also need riper bananas. Best part of this was the fact that it was super easy for my kids to help. After I tasted it I knew they wouldn’t like it, thus my determination to try again!!

  3. My kids keep asking if I’m going to make this for the next day. You got my kids approval and mine. Thank you Olena!

  4. Hello Olena,

    I am looking for a square that I can wrap individually and leave in the fridge for my family to grab as they walk out of the house in the morning. When cooled, do you know if this square will ‘stay together’ and be suitable for this or does it need to be eaten with a plate and fork?

    Thanks, Delle

  5. 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!

  6. 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?

    1. 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?!

  7. 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.

  8. 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

  9. 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?

    1. 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.

  10. 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.

    1. 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.

  11. 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?

  12. 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!

  13. 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?

      1. 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!

  14. 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

  15. 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!

  16. 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.

  17. 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!

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

  19. 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!

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

  21. 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?

  22. 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.

    1. 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.

  23. 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?

    1. 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.

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

        1. 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.

  24. 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!!

    1. 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!

    2. 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.

  25. 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!

  26. 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!! 🙂

  27. 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 🙂

  28. 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?

  29. 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!!!

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

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

    2. @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.

      1. 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?

          1. Do you recommend modifying/reducing the liquid measurements when using rolled oats instead of steel cut?

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

      1. 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.

        1. 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!

    2. 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!