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Summer Fruit Breakfast Bake
Print Recipe
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
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Servings
12
people
Calories
150
Author
Sarah Bond
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 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.
Notes
*Rinsing
quinoa
removes it's bitter natural coating.
Nutrition
Serving:
1
serving
|
Calories:
150
kcal
|
Carbohydrates:
25.9
g
|
Protein:
5.2
g
|
Fat:
3.2
g
|
Cholesterol:
34
mg
|
Sodium:
100
mg
|
Fiber:
3
g