by Olena

Quinoa Breakfast Bake

by Olena

5 from 9 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

5 from 9 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.

82 comments on “Quinoa Breakfast Bake

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

  2. 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!

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

  4. 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?

  5. 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.

  6. 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.

  7. 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.

  8. 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!

  9. 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 🙂

  10. 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?

  11. 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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