Quinoa Breakfast Bake

Start your morning with a nourishing boost! This wholesome Quinoa Breakfast Bake combines protein-rich quinoa and fiber-packed oats with naturally sweet bananas and antioxidant-rich berries. Lightly spiced with cinnamon and baked until golden, it’s a hearty dish the whole family will love. Perfect for busy mornings, meal prep, or sharing with loved ones, this recipe makes it easy to enjoy a healthy breakfast that fuels your day with lasting energy.

Prep Time: 15 min
Cook Time: 60 min
Total Time: 1 hr 15 min
Serves: 9 slices

Ingredients

Base:

• ½ cup quinoa, uncooked
• ½ cup steel-cut oats, uncooked (or quick oats as a substitute)
• ¼ cup unsweetened coconut flakes
• 3 medium very ripe bananas, sliced
• 1 ½ cups blueberries (fresh or frozen)
• ½ cup raspberries (fresh or frozen)

Wet Mixture:

• 2 cups milk of choice (almond, oat, dairy, etc.)
• 2 large eggs (or ½ cup egg whites)
• 1–2 tbsp maple syrup or honey
• 1 tsp pure vanilla extract
• ½ tsp cinnamon
• Dash of salt
• Optional Topping: Greek yogurt for serving

Instructions

• Step 1: Prep the Grains: Rinse quinoa and oats under cold running water, drain, and set aside.
• Step 2: Toast the Coconut: Preheat a small skillet over low-medium heat. Add the coconut flakes and toast until golden brown, stirring often. Remove from heat and set aside.
• Step 3: Make the Egg Mixture: In a medium bowl, whisk together the milk, eggs, maple syrup (or honey), vanilla, cinnamon, and salt. Set aside.
• Step 4: Assemble the Bake: Preheat oven to 375°F. Lightly coat an 8x8-inch baking dish with cooking spray. Layer half of the bananas, blueberries, and raspberries on the bottom. Spread rinsed quinoa and oats evenly on top. Add the remaining banana slices and berries.
• Step 5: Add Liquid & Bake: Slowly pour the egg mixture into a corner of the dish to avoid disturbing the fruit layers. Sprinkle with toasted coconut. Bake uncovered for 60 minutes.
• Step 6: Cool & Serve: Remove from the oven and let cool for 45–60 minutes to fully set. Cut into 9 slices and serve warm, cold, or with a dollop of Greek yogurt.

Notes & Tips

• Storage: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months.
• Make Ahead: Assemble, cover, and refrigerate for up to 48 hours before baking.
• Quinoa Tip: Rinse thoroughly to remove natural bitterness.
• Customization: Swap berries, add protein powder, or adjust sweetness to taste.

This recipe was borrowed from iFoodReal.com