Berry Banana Quinoa and Steel Cut Oats Breakfast Bake
Try this Berry Banana Quinoa and Steel Cut Oats Breakfast Bake recipe, or contribute your own.
Try this Berry Banana Quinoa and Steel Cut Oats Breakfast Bake recipe, or contribute your own.
- 1/2 tsp cinnamon
- dash of salt
- 1 tsp pure vanilla extract
- cooking spray (i use misto)
- 1/2 cup quinoa uncooked
- 1/2 cup steel cut oats uncooked
- 3 medium very ripe bananas sliced
- 1 + 1/2 cup blueberries
- 1/2 cup raspberries
- 1/4 cup unsweetened coconut flakes toasted (optional)
- 2 cups milk of choice (i used almond milk)
- 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 p
- non-fat greek yogurt for topping (optional)
- Carbohydrate 13.947695 g
- Cholesterol 0 mg
- Fat 14.131015 g
- Fiber 8.15154981803894 g
- Protein 2.25439 g
- Saturated Fat 12.175415 g
- Serving Size 1 1 recipe (89g)
- Sodium 164.0175 mg
- Sugar 5.79614518196106 g
- Trans Fat 0.947607499999998 g
- Calories 188 calories
Step-by-step
- 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.
- Toast coconut in a small skillet on low - medium or in the oven at 375 degrees F until golden brown. Be careful not to burn. I like big coconut flakes like these ones. 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.
- Sprinkle with toasted coconut flakes, if using, 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.
Steel cut oats demand moisture management because their intact endosperm requires significant hydration to soften without turning gluey. Unlike rolled oats, which are steamed and flattened to accelerate cooking, raw steel cut groats retain their dense outer hull and interior structure. Combining them with quinoa introduces a second grain behavior; quinoa releases delicate spiral germ rings as it absorbs liquid, adding a distinct popping texture. Baking these grains together in a dairy and egg binder creates a firm casserole slice rather than a loose porridge.
Achieving structural integrity relies entirely on liquid distribution and rest time. Pouring the milk and egg mixture directly into the corner of the 8x8 inch baking dish prevents the floating fruit layer from displacing the grain bed beneath it. Rinsing the raw grains thoroughly under cold water removes saponins from the quinoa and excess surface starch from the oats, preventing gummy pockets from forming during the 60 minutes in a 375 degrees F oven. Allowing the finished bake to rest for 45 to 60 minutes is mandatory for the starches to retrograde and set into clean, manageable portions.
Protein powder absorption rates vary widely between whey isolates and plant-based blends, meaning extra liquid may be required if the batter thickens prematurely. Swapping fresh berries for frozen alternatives requires a preliminary thaw and drain to prevent excess moisture from compromising the bake time.
