Steel-cut Oatmeal Berry Breakfast Bake
Steel-cut Oatmeal Berry Breakfast Bake

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, steel-cut oatmeal berry breakfast bake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Steel-cut Oatmeal Berry Breakfast Bake is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Steel-cut Oatmeal Berry Breakfast Bake is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have steel-cut oatmeal berry breakfast bake using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Steel-cut Oatmeal Berry Breakfast Bake:
  1. Make ready 1/2 c dry quinoa
  2. Get 1/2 c steel-cut oats
  3. Prepare 3 bananas
  4. Take 1 1/2 c fresh blueberries
  5. Prepare 1 1/2 c fresh raspberries
  6. Get 1/4 c unsweetened coconut flakes
  7. Get 2 c milk
  8. Make ready 1 scoop protein powder
  9. Make ready 1 1/2 tbsp maple syrup
  10. Make ready 1 tsp vanilla extract
  11. Take 1 tsp cinnamon, ground
  12. Make ready 1 dash salt
  13. Get Non-stick cooking spray
  14. Make ready 2 large whole eggs
Steps to make Steel-cut Oatmeal Berry Breakfast Bake:
  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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