by Olena

Quinoa Breakfast Bake

by Olena

4.9 from 16 reviews

quinoa breakfast bake with a spoon

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.

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.

quinoa breakfast bake on a plate with yogurt

How to Make Quinoa Breakfast Bake

  1. Rinse quinoa and oats with cold running water, drain and set aside. quinoa and oats rinsed in a colander
  2. Preheat small skillet on low-medium heat, add coconut and toast until golden brown, stirring frequently. Set aside.
  3. In a medium mixing bowl, whisk milk, eggs, maple syrup, vanilla extract, cinnamon and salt. Set aside. a bowl with egg mixture
  4. 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. fruit with oats in a baking dish
  5. 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. quinoa breakfast bake ready to go in the oven
  6. Remove from the oven and let cool for 45 – 60 minutes. quinoa breakfast bake baked
  7. 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 on a plate

More Healthy Breakfast Recipes to Try

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Quinoa Breakfast Bake

4.9 from 16 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 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American Ukrainian
Scale

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
  • 12 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, drain and set aside.*
  2. Preheat small skillet on low-medium heat, add coconut and toast until golden brown, stirring frequently. Set aside.
  3. In a medium mixing bowl, whisk milk, eggs, maple syrup, vanilla extract, cinnamon and salt. Set aside.
  4. 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.
  5. 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.
  6. 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).

A few readers reported to successfully use quick (regular) oats.

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

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

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

99 comments on “Quinoa Breakfast Bake

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    1. It is only 2 cups of liquid that will come up to probably 1 inch max in a square baking dish and considering yours didn’t have bananas, sounds to me like other proportions are off. Did you measure ingredients?

      1. yes. Right now I’m ripening up some bananas to try again. I think that was part of it and not accurate with milk. Will let you know how the second bake turns out.

  1. I love the flavor but did not have real ripe bananas so used what I had. Is the Quinoa suppose to stay crunchy? It didn’t soften or expand. Felt like little pearls. I left it uncooked as required. Other than that enjoyed it.

      1. Did not have real ripe bananas. They were more on the hard side, still a little green. Other than that followed the recipe.

  2. So delicious! I’ve made this recipe probably 10 times in the last 6 months. It’s good for breakfast or a dessert. I have made it with Bird’s custard (with Splenda instead of sugar) and poured it over it before serving for a dessert and it is soooooo good!

  3. This is a really versatile recipe and sooo good! I’m doing a bit of a detox for the next month and not including dairy or sweeteners (not even maple syrup or honey for now). Because we have a big family, I doubled this recipe and to accommodate both dietary restrictions and to use what I had on hand, I made the following adjustments. I used one cup of almond milk and 2 cups of coconut milk and a little water (for a doubled recipe). I blended the milk, eggs, and bananas with the spices and mixed some with the grains, put the grains in a greased 9×13 and then poured the rest of the liquid mixture over that. I topped with the blueberries and raspberries and a few sprinkles of nutmeg and needed to bake it for about 80 min at 350. Banana was a great sweetener! It is a bit like a baked rice pudding. Yum!!

  4. Highly regarded by my husband and son (2 yrs old). Just right, not too sweet and great to prepare ahead of a busy work week.

  5. Hosted on Christmas Eve and served this. Everyone loved and wants the recipe. Thank you!!! I will make as often as I can. Yum!

  6. Super delicious! My family is going more toward a plant based diet. I found your site and was so happy! It is more in line with the way we want to eat! Lots of veggies and fruits, less meat based… This breakfast bake is so very yummy! Thank you! Deb

  7. Thanks for the recipe. Really enjoyed it. The recipes on your website are tasty, healthy, adaptable (not necessary but always an option), easy to follow and use everyday ingredients. I’ve been using your website for many years and have enjoyed everything I’ve made. Thank you for all of your effort.

  8. I made this today and it was delicious. I didn’t use the protein powder or greek yogurt and it was to die for!

  9. How do you recommended reheating it? We don’t own a microwave and when we placed it in the toaster oven we weren’t sure how long to leave it in so some parts were cold. I’m also planning on freezing some so if you could let me know how to heat it from fridge and freezer that would be great. It’s so delicious!

    1. In the oven at 375 until warmed through. Frozen has to be thawed first. How long is check after 20 mins or so. It depends. Just play it by ear.

  10. I’ve made this several times, and find it quite delicious! Would love to see an instant pot version to speed it up, but otherwise this is a great recipe to make and is good with the fruits listed or with variations.

  11. This one is a keeper!! so sweet without all the added sugar, hearty and healthy! It’s the kind of thing you make this for guests and then hope for leftovers!!

    I used regular quick cook oats (b/c that’s all i had int he house) and it came out great. Used a mix of frozen blueberries and raspberries and it’s yummy but i think it would prefer all blueberries. I saw in the comments that someone used apples, which sounds good too! I’ll have to try it!

    I wonder if there is a way to skip the eggs and make this in a vegan version??

    1. I couldn’t have said it better.:) Good to know about regular oats, I will add that to the recipe. I think you can use flax eggs. Don’t see a reason why they wouldn’t work.:)

    2. If you don’t eat eggs, I think you could make this recipe without them – add a bit more liquid and it will still cook fine, but it will be less custardy and sliceable – more like a porridge.
      If you want to keep the texture more similar, I would try adding ground flax in with the liquid ingredients (probably two scant tablespoons), and I would blend the bananas up along with the liquid ingredients as well.

      It also occurs to me that you could try cornstarch as thickening agent – but I do not make pudding often so I am not sure what to suggest.

  12. Hi! I’m excited to make this recipe… I don’t have steal cut oatmeal in my pantry just regular. Would that still work and if so should add extra and if yes how much?
    Thanks

    1. I would say yes you can. Use the same proportions, I just think your baking time will be less, more around 40 minutes, and consistency might be a bit more creamy but it’s OK.:)

  13. 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!

  14. 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!!

  15. 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!

  16. 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

  17. 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!

  18. 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?!

  19. 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.

  20. 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

  21. 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?

  22. 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!

  23. 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!

  24. 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.

  25. 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!

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

  27. 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!

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

  29. 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?

  30. 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.

  31. 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. 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.

  32. 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.

  33. 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!

  34. 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 🙂

  35. 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?

  36. 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!!!

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