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 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.

How to Make Quinoa Breakfast Bake

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

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.

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.

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

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★★★★★

5 from 3 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

• 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
• 1 scoop protein powder (optional)
• 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

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

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1609.1 g64.7 mg3.7 g25.2 g7.2 g41.9 mg

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