Steel-cut Oatmeal Berry Breakfast Bake
Protein-enriched oatmeal bake is great for a brunch meal that can be prepared the night before.
Calories: 279, Protein: 11g, Carbs: 36g, sugars: 10g, Fiber: 4g
Top with non-fat greek yogurt or skyr and fresh berries.
Steel-cut Oatmeal Berry Breakfast Bake
Protein-enriched oatmeal bake is great for a brunch meal that can be prepared the night before.
Calories: 279, Protein: 11g, Carbs: 36g, sugars: 10g, Fiber: 4g
Top with non-fat greek yogurt or skyr and fresh berries.
Cooking Instructions
- 1
Rinse quinoa and oats with cold running water until water runs clear, about 3 times. Drain well and set aside.
- 2
Slice bananas and wash and drain berries. Set aside.
- 3
Toast coconut in a small skillet in medium-low or in oven at 375 F until golden brown. So no burn. Set aside.
- 4
In medium mixing bowl, whisk milk (or any non-dairy), eggs, protein powder and maple syrup (omit if powder is sweetened), vanilla, cinnamon, and salt. Set aside.
- 5
Preheat oven to 375 F and spray 8x8 square baking dish (or cast iron pan) with spiking spray.
- 6
Lay half of bananas, blueberries and raspberries in an even layer on bottom. Using a spoon or spatula, spread rinsed quinoa and steel cut oats on top.
- 7
Top with remaining fruit. Slowly pour liquid mixture in the corner of the baking dish without disturbing set up. Sprinkle with toasted coconut and bake for 60 minutes.
- 8
Remove from the oven and let it cool for 45-60 minutes to allow the bake to set. Cut into 9 slices and serve hot, warm or cold with yogurt or skyr. Refrigerate covered for up to 5-6 days.
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