Welcome to a breakfast revolution where nutritious meets delicious in a symphony of flavors and textures. Today, I’m thrilled to introduce you to the Quinoa Breakfast Bake, a dish that’s set to transform your morning routine into an indulgent yet healthful ritual. This easy-to-make recipe harmonizes layers of fresh fruit, quinoa, and oats, all lovingly smothered in a cinnamon and syrup egg mixture, then baked to golden perfection. It’s where the heartiness of quinoa granola meets the comforting creaminess of overnight oats, finished with the juicy charm of a fruit crisp.
A Culinary Masterpiece
Imagine starting your day with a dish that’s not just good for you but also an absolute treat to your taste buds. This Quinoa Breakfast Bake does just that, offering a mix of toasted coconut flakes, oats, and quinoa for a satisfying crunch and a wholesome start. The fresh fruit layers bring a sweet yet tart flavor that perfectly complements the smooth and sweet finish of the egg, vanilla, cinnamon, and maple syrup blend. It’s a dish designed for any season, capable of warming you up on chilly mornings or offering a refreshing bite when enjoyed cold.
Ingredients
- Quinoa: 1/2 cup, uncooked
- Steel Cut Oats: 1/2 cup, uncooked
- Unsweetened Coconut Flakes: 1/4 cup
- Very Ripe Bananas: 3 medium, sliced
- Blueberries: 1 1/2 cups (fresh or frozen)
- Raspberries: 1/2 cup (fresh or frozen)
- Milk: 2 cups (almond milk suggested)
- Eggs: 2 large
- Maple Syrup or Honey: 1-2 tablespoons
- Pure Vanilla Extract: 1 teaspoon
- Cinnamon: 1/2 teaspoon
- Salt: A dash
- Cooking Spray: For baking dish
- Optional: Greek yogurt for topping
Baking the Perfect Morning
- Preparation: Begin by rinsing the quinoa and oats under cold water, draining them well. Toast the coconut flakes in a skillet until golden, then set aside.
- Mix: Whisk together the milk, eggs, maple syrup, vanilla extract, cinnamon, and salt in a medium bowl.
- Layer Up: In a sprayed 8×8 inch baking dish, layer half the bananas, blueberries, and raspberries. Evenly spread the quinoa and oats, then top with the remaining fruit.
- Bake to Perfection: Pour the egg mixture gently over the setup, ensuring it’s evenly distributed. Sprinkle with toasted coconut and bake at 375°F (190°C) for about 60 minutes until golden.
- Serve: Allow to cool for about 45-60 minutes. This dish shines whether served hot, warm, or cold, topped with a dollop of Greek yogurt if you like.
Conclusion
The Quinoa Breakfast Bake is more than just a meal; it’s a celebration of healthy choices without ever compromising on flavor. Whether you’re looking for a cozy start to a chilly morning, a nutritious post-workout meal, or a delightful snack at any time of the day, this recipe promises a mouthful of deliciousness that’s sure to keep you coming back for more. Dive into this culinary adventure and let every bite remind you that healthy eating can indeed be a joyous affair.
