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This is an amazing filling breakfast that has complete protein from the quinoa, fresh fruit, and some energy boosting oats. Sick of eating eggs? Give this a go!


Quinoa Berry Breakfast Bake


1/2 cup quinoa, uncooked

1/2 cup steel cut oats, uncooked

1/4 cup coconut flakes, unsweetened

3 medium 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

1 – 2 tbsp maple syrup or honey

1 tsp pure vanilla extract

1 tsp cinnamon

Dash of salt

Greek yogurt, for topping (this is optional, but vanilla greek yogurt as a topping is amazing!)


Rinse quinoa and oats with cold running water, drain and set aside.

Preheat small skillet on low-medium heat, add coconut and toast until golden brown, stirring frequently. Set aside.

In a medium mixing bowl, whisk milk, eggs, maple syrup, vanilla extract, 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 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.

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. Sprinkle with toasted coconut flakes and bake for 60 minutes uncovered.

Remove from the oven and let cool for 45 – 60 minutes. Cut into 6 slices and serve hot, warm or cold with a dollop of Greek yogurt if desired. (try vanilla flavored!)

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