If you’re like me, you find it difficult to find tasty, healthy breakfast foods that are easily prepared and actually good for you. I really lucked out when I found this wholesome little gem. Not only is this Banana-Berry Baked Oats and Quinoa dish hearty, filling, and healthy, it’s light sweetness and little bit of tartness from the berries make it something even the most finicky eaters will enjoy. Steel-cut oats and super-food quinoa leave you feeling satisfied, both with your full belly and with little ol’ you for not blowing your day’s calories before 10 AM. Plus, you can have it in the oven in about 10 minutes or less. What more could one ask?
Here’s what you’ll need:
- ½ c. quinoa
- ½ c. steel cut oats
- 2 c. milk (whatever you prefer, even almond milk)
- 2 eggs
- 2 T. maple syrup
- 2 T. brown sugar
- 1½ t. vanilla extract
- ½ t. cinnamon
- ¼ t. salt
- 2-3 ripe bananas, sliced
- 1½ c. blueberries, fresh or frozen
- ½ c. strawberries, fresh or frozen
- ½ c. walnuts, roughly chopped, optional
- ¼ c. shredded coconut, optional
First, preheat the oven to 375 and spray a 9×9 or 8×12 baking dish with cooking spray.
In a fine-mesh strainer, rinse the quinoa and oats well with cold water and set aside to drain.
Next, in a medium bowl, whisk together the milk, eggs, maple syrup, sugar, vanilla, cinnamon, and salt and set it aside.
Spread half of the fruit in the bottom of your sprayed baking dish and then evenly distribute the oats and quinoa over the top. If you’re adding nuts, sprinkle them over the oats and quinoa mixture.
Slowly pour the milk and egg mixture over the whole pan, then top with the remaining fruit. If you’re using coconut, sprinkle it over the top.
Lastly, bake for 60-70 minutes until the edges are brown and the middle looks set. Remove from the oven and allow to cool and set more firmly for 20-30 minutes before serving.