Berry Banana Quinoa and Oats Breakfast Bake

By ShoDav

Note: Takes one hour to cook in the oven and another hour to cool and set

Ingredients

• 1/2 cup quinoa, uncooked
• 1/2 cup steel cut or old fashioned, uncooked
• 3 medium very ripe bananas, sliced
• 1 + 1/2 cup blueberries
• 1/2 cup raspberries
• 2 cups milk of choice
• 2 large eggs or 1/2 cup egg whites (I used eggs)*
• 1 scoop protein powder (optional)**
• 1 - 2 tbsp maple syrup*** (skip if adding sweetened protein powder)
• 1 tsp pure vanilla extract
• 1/2 tsp cinnamon
• Dash of salt
• Cooking spray (I use Misto)
• Non-fat Greek yogurt, for topping (optional)

Details

Servings 9
Preparation time 30mins
Cooking time 150mins
Adapted from ifoodreal.com

Preparation

Step 1

Rinse quinoa and oats with cold running water until water runs clear, about 3 times. Drain well and set aside. Get your fruits ready: slice bananas and wash + drain berries. Set aside.

In a medium mixing bowl whisk milk, eggs or egg whites, if using protein powder or maple syrup, vanilla, 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 an even 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. 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 fat-free Greek yogurt if desired. You can also dig in with a spoon right away. The bake won't be completely set but still delicious.

Storage Instructions: Refrigerate covered for up to 5 - 6 days.