Berry Banana Quinoa and Steel Cut Oats Breakfast Bake

I am trying something new for breakfast that can be quick and easy after you have it baked.  You will be able to eat for a quite a few meals.  I am one of those people who have a hard time eating eggs everyday. I think to switch things up alittle bit. 

 

 

I found all these ingredients at our local Smiths.  This is the first time I have been able to find Steel Cut Oats.   

 

Measure out your steel cut oats and quinoa.  Put in a fine mesh strainer and rinse it until the water runs clear.  Drain well and set aside.

 Measure out your coconut and put in a dry skillet over medium heat and toast the coconut.  Make sure to watch and stir constantly because it will brown quickly.  After toasted set aside.

 Measure out your almond milk, eggs (I think our eggs taste better than store bought eggs.  We have our own egg laying chickens), vanilla, maple syrup and cinnamon.  Whisk all together and set aside.

 Layer half your sliced bananas, blueberries and raspberries. 

Since berries are kinda out of season I bought frozen berries.

Then spread on the quinoa and steel cut oat mixture on top. 

 Top the quinoa mixture with the rest of your bananas and berries.

Add in your almond mixture.  Pour slowly so you don't disturb the layers you have put in your pan already.  Then sprinkle with the toasted coconut.

Put in a 375 degree oven for 60 minutes.

 

 

 

Berry Banana Quinoa and Steel Cut Oat Breakfast Bake

 

Ingredients:

 

1/2 cup quinoa, uncooked

1/2 cup steal cut oats, uncooked

3 medium very ripe bananas, sliced

1 1/2 cups blueberries

1/2 cup raspberries

1/4 cup unsweetened coconut flakes

2 cups almond milk

2 large eggs

1-2 tablespoon maple syrup

1 teaspoon vanilla

1/2 teaspoon cinnamon

dash of salt

cooking spray

Non fat green yogurt for topping

 

Rinse quinoa and steel cut 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 and drain berries. Set aside.

Toast your coconut in a small skillet on medium.  Set aside.

In a medium bowl whisk milk, eggs, maple syrup, vanilla, cinnamon and salt.  Set aside.

Preheat oven to 375.

Spray 8x8 baking pan with cooking spray. 

 

Layer half the bananas, blueberries and raspberries in a even layer on the bottom.  Using a spoon or spatula spread rinsed quinoa and steel cut oats on top.  Top with remaining bananas and berries.  Slowly pour liquid without disturbing the set up.  We are looking for evenly distributed fruits and sweetness in every slice.  Sprinkle with coconut.  Bake 60 minutes uncovered. 

 

Refrigerate covered up to 5 or 6 days.