Berry Banana Quinoa and Steel Cut Oats Breakfast Bake
½ cup quinoa, uncooked
½ cup steel cut oats, uncooked
3 medium very ripe bananas, sliced
1 + ½ cup blueberries
½ cup blackberries
¼ cup unsweetened coconut flakes
¼ cup pecan pieces
2 cups almond milk
2 large eggs or ½ cup egg whites (I used eggs)*
1 - 2 tbsp maple syrup
1 tsp pure vanilla extract
½ tsp cinnamon
Dash of salt
Non-fat Greek yogurt, for topping (optional)
Rinse quinoa and oats with cold running water. Drain well and set aside. Get your fruits ready: slice bananas, wash and drain berries. Set aside.
In a medium mixing bowl whisk milk, eggs, 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 blackberries in an even layer on the 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 the fruit may float on top. You want evenly distributed fruits and sweetness in every slice. Sprinkle coconut flakes, pecan pieces 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 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.
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