Packed with whole grains and fresh fruit, this Summer Fruit Quinoa Breakfast Bake requires minimal effort and leaves your home smelling delicious!
It’s just about time for another adventure! I bought overalls for lavender fields and sundresses for ritzy beaches, because this lady is headed to the south of France! My sister, a Hawaiian sun princess, flew half way across the world and we’re going to reunite with the whole family in Germany (which will likely just involve me cuddling Louie nonstop), before hopping a train down south. The tulip-man is going to be pretty jealo of my Pokemon collection when I get home.
And as a breakfast fanatic, I don’t think any great adventure can begin without a good breakfast. So today we’re cooking up a breakfast that’s packed with healthy whole grains, peaches, and strawberries…the Summer Fruit Quinoa Breakfast Bake!
Do you remember the Berry Bulgur Breakfast Bake from a few months ago? This quinoa breakfast bake is a bit like that, but with, summer fruits, quinoa instead of bulgur, and an insy bit less hands-on work. But the concept is still the same. Throw a bunch of healthy ingredients in a dish, bake for an hour, boom breakfast.
Ingredients
- 3 bananas sliced
- ½ cup uncooked quinoa 95 g, rinsed*
- ½ cup uncooked rolled oats 50 g
- ¼ cup brown sugar 65 g
- 1 tsp cinnamon
- ¼ tsp salt
- 1 cup sliced peaches about 2 small peaches, 180 g
- 1 cup sliced strawberries 180 g
- 2 cups milk 473 mL, or dairy-free alternative
- 2 eggs
- 1 tsp vanilla extract
- ½ cup coconut flakes or shreds 20 g
Instructions
- Grease a 9×13 inch baking dish and place banana slices in the bottom of the pan.
- In a separate bowl, combine quinoa, oats, brown sugar, cinnamon, and salt. Pour mixture over the bananas.
- Arrange sliced peaches and strawberries over the oat mixture.
- In a separate bowl, whisk together milk, eggs, and vanilla extract. Slowly pour mixture over the fruit.
- Sprinkle coconut flakes over top.
- Bake at 375 degrees F for 1 hour, or until top is light brown and firm.
- Serve warm or cold, topped with yogurt, fresh fruit, honey, or powdered sugar.
Gloria @ Homemade & Yummy says
Thats looks like an amazing breakfast casserole. Love all the fruit and the addition of quinoa. This would be a nice addition to a brunch menu.
Sarah @ Champagne Tastes says
Lavender fields and beaches in the south of France!!?? I’m totally jelly. I’ve gone to Paris twice but the countryside is on my wish list.. Have an incredible time!! Also this breakfast looks delish!
Lisa | Garlic + Zest says
This sounds so good! A beautiful combo of flavors and colors
Annemarie @ justalittlebitofbacon says
Have fun in France! (Though I’m sure you will.) And that breakfast bake looks so tasty and easy. Fruit and grains are a great way to start the day.
sue | theviewfromgreatisland says
I’m having guests this weekend, and I’ve just found the answer to what to serve them for breakfast — thanks!
Mary says
This sounds wonderful. My children are vegan….so I could use almond milk but wondering if a couple teaspoons of flax seeds would substitute for the eggs. Any other suggestions? Thanks
Sarah says
Hi Mary, I haven’t actually tried it like this before, so I’m not entirely sure how the flax eggs would work in this case. My guess is that the eggs don’t play a huge role, and leaving them out may just cause the bake to turn out a bit less cakey and more free form. And the almond milk shouldn’t be a problem at all! 😀
Heidi says
This sounds amazing and I’m excited to try it. Unfortunately it’s not peach season so I’m thinking of trying it with raspberries and mango.
Sarah says
That sounds like a tasty idea, Heidi! I also love it with just a bunch of seasonal fresh berries 🙂
Paula says
Can I put it all together and let it set overnight before baking?
Sarah says
Hi Paula! I haven’t tried that with this recipe, but I think it would work. Would love to hear how it goes!
Stephanie says
This receipt was delicious!! I followed the directions exactly. Only thing I ran into was the quinoa never fully cooked. It wasn’t raw but it was fairly hard and they never uncurled or sprouted, whatever the proper term is. 🙂 Is this how it’s supposed to be? Any suggestions to fully cook it?
Sarah says
It should be a bit soft, though still firmer than it would be if you were boiling it. Next time you could try adding more milk to give it more liquid to soak up! 😀
Stacey D Herron says
This is something I’d really like to try making for my sister who has decided to try a pescatarian diet. I want to make some breakfast meals for her that she can just grab ‘n’ go. Personally, I am not a banana fan. It’s actually one of my top three unlikeable foods (the others being turnips and rutabagas, lol). When I make this for myself, is there a sub for the bananas? I’m sure they are there not only for flavor and nutrition, but I imagine the texture helps hold the bake together.
Sarah says
Hi Stacey! While I haven’t tried it, I think you could probably replace the banana with other sliced fruits (like strawberries, apples, or peaches). Would love to hear how it goes! 😀
Sonja O'Hehir says
Although I didn’t strictly stick to this recipe-2 vegans,1 vegetarian,1 super healthy plus 2 more people to please, I made this for my adult daughters birthday breakfast. I omitted the quinoa,banana,coconut and eggs and used a plant milk and sugar substitute. It was so delicious. Thank you for the breakfast inspo. A recipe for the keeping!💖
Ana says
Delicious, combining flavors, textures and color. The fruit cutting takes some time, and the fruit start browning, so you might want to rinse them with fruit-Fresh by Ball to prevent that. You might be better off with the 9×13 Pyrex pan, then the 6×9 that I used, I could not fit all the milk in the pan without overflowing.
Kim moore says
Sugar! This looks delish! I’m gonna try it!
Sarah Bond says
Yay! Enjoy!! 😀
Liz J says
Hi Sarah,
I am planning to make this over the weekend, how do I store this, and for how long?
Thanks,
Liz J
Sarah Bond says
Hi Liz! This can be stored uncooked for about a day. Once cooked, tightly wrap and store for up to 3.