Protein Quinoa Breakfast Bake

•Dairy free, Gluten free, Soy free, Nut free•

Ingredients: Makes 9 servings

1/2 C Quinoa dried

1/2 C Oats, gluten free (If allergic to oats you can use quinoa)

3 Ripe Bananas

1 Scoop protein powder (I use SunWarrior rice protein or Ritual pea protein)

1 1/2 C Frozen blueberries

1/2 C Frozen raspberries

2 C Milk, I use oat milk. For extra protein you can also use one cup milk and one cup Owyn vanilla protein shake it’s pea protein based

2 eggs or flax eggs

2 tbsp maple syrup or honey

1 tsp vanilla

1/2 tsp cinnamon

pinch of salt

*Topping: Plant protein yogurt and fresh berries (I used Siggi’s toasted coconut protein yogurt)

Directions:

1. Preheat oven to 375F. Rinse and drain quinoa

2. In an 8×8 pan layer half the bananas and berries. Top with the oats and quinoa spreading them out to make an even layer.

3. Create a second layer of bananas and berries

4. In a small bowl whisk the eggs, protein powder, milk, cinnamon, salt, vanilla and maple syrup

5. Slowly pour the egg mixture over the pan. If you pour too quickly the contents underneath will shift and they won’t bake evenly.

6. Bake for 60 minutes uncovered. When finished allow it to cool for about an hour.

When you’re ready to serve top it with plant protein yogurt and fresh berries (optional)

*Can be refrigerated for up to 5 days, frozen for 3 months

*About 170 calories per piece. About 20-30g of protein per slice if you add the yogurt on top!

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20 Comments

  1. Really want to try this recipe. I’m afraid the protein powder will give a “chalkie” taste. Thoughts?

  2. Hi! I’ve made this recipe three times now. I love it! I feel satisfied after eating this and enjoy the healthy ingredients. Thank you very much!