Summer Fruit Breakfast Bake

Summer Fruit Breakfast Bake

Packed with whole grains and fresh fruit, this Summer Fruit Breakfast Bake requires minimal effort, leaves your home smelling delicious, and is ultra filling!
Course Baked Goods, Breakfasts
Cuisine American
Keyword breakfast bake, fruity breakfast bake, healthy breakfast bake, quinoa breakfast, quinoa breakfast bake
Diet Dairy-Free, Gluten-Free, Vegetarian
Occasion 4th of July, Birthdays
Time 60 minutes or more
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 people
Calories 150kcal
Author Sarah Bond


  • 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


  • Grease a 9x13 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.


*Rinsing quinoa removes it's bitter natural coating.


Serving: 1serving | Calories: 150kcal | Carbohydrates: 25.9g | Protein: 5.2g | Fat: 3.2g | Cholesterol: 34mg | Sodium: 100mg | Fiber: 3g