Quinoa Breakfast Bake

August 31, 2018

by Olena

As part of cleaning out the fridge before the big move, this quinoa breakfast bake has been waiting for me every morning during the past week. On a paper plate because “paper plate and solo cup life” before the move. Delicious, nutritious and the best part is I didn’t have to cook it. Just place a slice on the plate, top with a dollop of plain yogurt (highly recommended) and dig in. I even didn’t warm it up because we don’t have a microwave.

This breakfast bake is highly customizable. You can use quick or rolled oats, eggs or egg whites, milk of choice and even add a scoop of protein powder. The sweetness of entire dish 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 one time. No maple syrup was necessary.

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You can use any fruit or berries. 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.

How to Make Quinoa Breakfast Bake

Rinse quinoa and oats with cold running water, drain and set aside.
Preheat small skillet on low-medium heat, add coconut and toast until golden brown, stirring frequently. Set aside.
In a medium mixing bowl, whisk milk, eggs, maple syrup, vanilla extract, 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 a single 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 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 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

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★★★★★

5 from 4 reviews

Make this Quinoa Breakfast Bake Recipe with berries for a week of healthy and easy breakfasts. Serve warm with creamy yogurt and come back to thank me after.

Author: Olena of ifoodreal.com
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 9 servings
Category: Breakfast
Method: Oven
Cuisine: American Ukrainian

Ingredients

1/2 cup quinoa, uncooked
1/2 cup steel cut oats, uncooked
1/4 cup coconut flakes, unsweetened
3 medium very ripe bananas, sliced
1 1/2 cups blueberries, fresh or frozen
1/2 cup raspberries, fresh or frozen
2 cups any milk (I used almond)
2 large eggs
1 – 2 tbsp maple syrup or honey
1 tsp pure vanilla extract
1/2 tsp cinnamon
Dash of salt
Cooking spray (I use Misto)
Greek yogurt, for topping (optional)

Instructions

Rinse quinoa and oats with cold running water, drain and set aside.*
Preheat small skillet on low-medium heat, add coconut and toast until golden brown, stirring frequently. Set aside.
In a medium mixing bowl, whisk milk, eggs, maple syrup, vanilla extract, 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 a single 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 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 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

*It’s best to use a bowl for rinsing grains as quinoa is too small and tends to go through the holes of the mesh strainer (unless you have a very fine one).

Feel free to use any combination of berries (I used all blueberries this time).

Add a scoop of protein powder if you wish.

Replace eggs with 1/2 cup egg whites if you wish.

Recipe inspired/adapted from Greatist

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