Description
This Summer Fruit and Quinoa Breakfast Bake is a delightful and wholesome morning dish combining ripe bananas, fresh peaches, and strawberries with nutritious quinoa and oats. It’s lightly sweetened with brown sugar and cinnamon, baked to perfection with a crunchy coconut topping, and served with creamy yogurt. Perfect for a healthy yet indulgent start to your day.
Ingredients
Scale
Fruits
- 3 Bananas
- 1 cup Peach, sliced
- 1 cup Fresh Strawberry, sliced
Dry Ingredients
- 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
Wet Ingredients
- 2 cups Milk
- 2 Eggs
- 1 teaspoon Vanilla Extract
- Yogurt, to taste (for serving)
Instructions
- Prepare Baking Dish: Grease a 9×13 inch baking dish to prevent sticking. Place the whole bananas evenly across the bottom of the pan to form the base layer.
- Mix Dry Ingredients: In a separate bowl, combine the quinoa, rolled oats, brown sugar, ground cinnamon, and salt thoroughly. Spread this oat and quinoa mixture evenly over the bananas in the baking dish.
- Add Fresh Fruit and Wet Mixture: Arrange the sliced peaches and strawberries evenly over the oat mixture. In another bowl, whisk together the milk, eggs, and vanilla extract until fully combined. Slowly pour this wet mixture over the fruit and oat layers to soak them well.
- Top with Coconut Flakes: Sprinkle the unsweetened coconut flakes evenly over the top to add a crunchy texture and tropical flavor.
- Bake: Place the dish in an oven preheated to 375 degrees F (190 degrees C). Bake for 1 hour, or until the top turns light brown and the bake feels set and firm to the touch.
- Serve: Once baked, allow to cool slightly if desired. Serve warm or cold, topped with a dollop of yogurt to add creaminess and a tangy contrast to the sweet bake. Enjoy your nutritious breakfast!
Notes
- You can substitute milk with any plant-based milk for a dairy-free option.
- Soaking the quinoa prior to mixing can reduce cooking time and soften the texture.
- Use ripe bananas for natural sweetness and better flavor.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- Add nuts or seeds on top before baking for extra crunch and nutrition.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast bake, quinoa breakfast, summer fruit bake, healthy breakfast, baked oatmeal, coconut flakes breakfast
