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Wednesday, February 4, 2015

berry banana quinoa & oats breakfast bake!

Delicious oatmeal alternative that is high in protein & takes care of breakfast for a week. 

 I love grab-and-go breakfasts! I saw this recipe on pinterest and couldn't wait to give it my own spin!

You can use any fruit or berries you have, it really doesn’t matter. Literally any fruit would work, even frozen or dried. The base is there and mine includes quinoa and steel cut oats. I  try to use whole ingredients whenever I can.
This breakfast bake is highly customizable. You can use quick or rolled oats, no problem. Also eggs, egg whites or even flax egg replacer for a vegan version. Any milk of choice {I use almond}. Could also add a scoop of protein powder!

The sweetness of the bake depends on the fruit you use, also the kind of protein powder, is using any at all. I used very ripe bananas and a  tablespoon of maple syrup. Just enough to help bring out the natural sweetness of berries. Honey works well, too.
DIRECTIONS:
  1. Rinse quinoa and 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 + drain berries. Set aside. 
2. In a medium mixing bowl whisk milk, eggs or egg whites, if using protein powder or maple syrup, vanilla, cinnamon and salt. Set aside.
3.  Preheat oven to 375 degrees F and spray 8 x 8 square baking dish with cooking spray. Lay half of bananas, blueberries and raspberries in an even layer on a bottom. Using a spoon or spatula, spread rinsed quinoa and steel cut oats on top, followed by 1/4 cup chia seeds & 3 tablespoons of flaxseed (ground) for a superfood punch! Top with remaining banana and berries. Slowly pour liquid mixture in the corner of the baking dish without disturbing the set up. If you pour the liquid abruptly in the middle of the dish, all fruit might float on top. We are looking for evenly distributed fruits and sweetness in every slice. 




 4. Remove from the oven and let cool for 45 - 60 minutes. Cut into 9 slices and serve hot, warm or cold with a dollop of fat-free Greek yogurt if desired. {I topped mine with a dollop of plain greek yogurt mixed with vanilla Shakeology... so delicious). You can also dig in with a spoon right away. The bake won't be completely set but still delicious.
    Storage Instructions: Refrigerate covered for up to 5 - 6 days.

This breakfast was delicious!!! Not to mention how easy it was to make and have it ready for me every morning. 
Now grab a spoon and enjoy!



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