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.
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.
More Healthy Breakfast Recipes to Try
- Healthy blueberry breakfast cake – melt in your mouth with any fresh or frozen berries.
- Instant Pot steel cut oats – mind blowing how you don’t have to watch your oatmeal any more.
- Overnight oatmeal – perfect for meal prep and summer.
- Healthy brown rice pudding with creamy yogurt and lots of fresh or frozen berries.
- Also check out my other 35 healthy breakfast ideas.
Quinoa Breakfast Bake
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.
- 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
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).
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.
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!!
★★★★★
That’s so great and your version sounds like a pudding! It looks like you have a new favorite, Melissa!
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.
★★★★★
Fantastic! Glad everyone enjoyed the recipe, Deborah!
Hosted on Christmas Eve and served this. Everyone loved and wants the recipe. Thank you!!! I will make as often as I can. Yum!
★★★★★
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
★★★★★
Yay! So happy to hear and welcome, Deb! Thanks for taking time from your busy schedule to let me know you enjoyed my recipe.
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.
★★★★★
Awe, you are so welcome, Nerida! So happy to hear you are enjoying my recipes! Have a great weekend!
I made this today and it was delicious. I didn’t use the protein powder or greek yogurt and it was to die for!
★★★★★
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!
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.
Would this be good without the coconut?
Yes!
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.
★★★★★