Berry Banana Quinoa and Steel Cut Oats Breakfast Bake
  • ½ cup quinoa, uncooked & rinsed well in cold water
  • ½ cup steel cut oats, uncooked
  • 2 cups unsweetened almond milk
  • 2 eggs
  • 1 scoop (38 g) protein powder (optional)
  • 2 Tbsp maple syrup
  • 1 tsp pure vanilla extract
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 3 medium, ripe bananas, sliced
  • 1½ cup blueberries, fresh or frozen
  • ½ cup raspberries, fresh or frozen
  • ¼ cup unsweetened coconut flakes, toasted (if desired)
  1. Preheat oven to 375 degrees F. Mist a 9x9-inch* baking dish with cooking spray and set aside.
  2. Rinse quinoa and oats with cold running water; drain well and set aside.
  3. In a medium mixing bowl whisk together the almond milk, eggs, protein powder, maple syrup, vanilla, cinnamon and salt. Set aside.
  4. Lay half of banana slices, blueberries and raspberries in an even layer on a bottom. Spread quinoa and steel cut oats on top. Top with remaining banana and berries. Slowly pour liquid mixture in the baking dish. Sprinkle with toasted coconut flakes and bake for 60 minutes.
  5. Remove from the oven and allow to cool before cutting.
*Do not use an 8x8-inch dish as it will likely overflow. A 9x9-inch is perfect.

Recipe from ifoodreal
Nutrition Information
Serving size: ¼ recipe Calories: 476 Fat: 13.5 Carbohydrates: 71.5 Sugar: 23.8 Sodium: 312 Fiber: 10.0 Protein: 20.0 Cholesterol: 96
Recipe by Prevention RD at