Quinoa Breakfast Bake

Quinoa Breakfast Bake: A Busy Mom's Delight

Mornings in our house are, let's just say, *interesting*. Between getting three kids ready for school, packing lunches, making sure everyone has their homework, and trying to sneak in a quick shower myself, breakfast is often the last thing on my mind. But I've learned that a good breakfast is essential to fuel us through the whirlwind that is our day. That's why I've been experimenting with quick, healthy, and delicious breakfast options – and this Quinoa Breakfast Bake is a game-changer.

I’m a mom of three, and let me tell you, time is a precious commodity. I need recipes that are easy to prepare, but also nutritious and satisfying enough to keep my family going until lunch. This quinoa bake ticks all the boxes. It's packed with protein and fiber from the quinoa and oats, and the sweetness from the fruit makes it a breakfast treat everyone looks forward to. The best part? It can be made ahead of time! I usually prep it the night before, pop it in the oven in the morning, and while it’s baking, I can focus on the morning madness.

The beauty of this recipe lies in its versatility. You can easily customize it to your liking. Not a fan of raspberries? Use blueberries or strawberries instead. Don't have almond milk? Use any milk you prefer – cow's milk, soy milk, oat milk – it all works beautifully. Feeling adventurous? Add some chopped nuts or seeds for extra crunch and nutrients. The possibilities are endless!

One of my favorite things about this recipe is that it’s just as delicious served warm as it is cold. On busy mornings, I grab a slice straight from the fridge, and it's the perfect grab-and-go breakfast. Other times, when I have a few extra minutes, I’ll warm it up and top it with a dollop of non-fat Greek yogurt for extra creaminess and protein. It’s also a great option for meal prep – make a big batch on the weekend and enjoy it throughout the week.

This Quinoa Breakfast Bake is more than just a breakfast dish; it's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It’s a simple yet satisfying meal that’s perfect for busy families who need a nutritious and delicious start to their day. And the best part? The cleanup is minimal! So, if you're looking for a breakfast that’s both healthy and convenient, give this recipe a try. You won't be disappointed.

I hope you and your family enjoy this recipe as much as mine does. Let me know in the comments if you make it and how you customize it to your liking! Happy baking!

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. 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.
• 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.