Dessert

Summer Fruit and Quinoa Breakfast Bake Recipe

Name: Summer Fruit and Quinoa Breakfast Bake Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 Bananas; 1 cup Peach, sliced; 1 cup Fresh Strawberry, sliced; 1/2 cup Quinoa; 1/2 cup Old Fashioned Rolled Oats; 1/4 cup Brown Sugar; 1 teaspoon Ground Cinnamon; 1/4 teaspoon Salt; 1/2 cup Unsweetened Coconut Flakes; 2 cups Milk; 2 Eggs; 1 teaspoon Vanilla Extract; Yogurt, to taste (for serving)

ByNoah Steele December 10, 2025December 10, 2025

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Introduction

This Summer Fruit and Quinoa Breakfast Bake is a wholesome and delicious way to start your day. Packed with fresh fruits, oats, and quinoa, it offers a delightful balance of flavors and textures perfect for warm mornings or brunch gatherings.

The image shows a slice of baked dessert on a white plate with a white marbled background. The dessert has three layers: the bottom layer is a chunky fruit filling with tan and brown shades, the middle layer is a soft yellow cake or bread, and the top layer is a golden brown crumbly topping with some toasted spots. A thick, white sauce is poured over the top left side of the dessert, slightly melting and running down the sides. Around the dessert on the plate are thin peach slices with red and yellow tones. To the right of the dessert, a silver fork rests on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 Bananas
1/2 cup Quinoa

1/2 cup Old Fashioned Rolled Oats
1/4 cup Brown Sugar

1 teaspoon Ground Cinnamon
1/4 teaspoon Salt

1 cup Peach, sliced
1 cup Fresh Strawberry, sliced
2 cups Milk

2 Eggs
1 teaspoon Vanilla Extract
1/2 cup Unsweetened Coconut Flakes

Yogurt, to taste

Instructions

Step 1: Grease a 9×13 inch baking dish and place the bananas in the bottom of the pan.
Step 2: In a separate bowl, combine the quinoa, rolled oats, brown sugar, ground cinnamon, and salt. Pour this mixture evenly over the bananas.

Step 3: Arrange the sliced peaches and strawberries over the oat and quinoa mixture. In another bowl, whisk together the milk, eggs, and vanilla extract. Slowly pour this liquid over the fruit layer.
Step 4: Sprinkle the unsweetened coconut flakes on top of everything.
Step 5: Bake at 375°F (190°C) for 1 hour, or until the top is light brown and the bake is firm to the touch.

Step 6: Serve warm or cold, topped with yogurt to taste. Enjoy your nutritious breakfast bake!

Tips & Variations

For a nutty flavor, add chopped almonds or walnuts to the oat mixture before baking.
Substitute coconut flakes with chopped toasted pecans if preferred.

Use almond or oat milk instead of regular milk for a dairy-free option.
Try different seasonal fruits like blueberries or raspberries depending on availability.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or microwave individual portions until warmed through. This bake also freezes well; thaw in the refrigerator overnight before reheating.