Berries with Oatmeal and Quinoa – Healthful Breakfast Casserole
If you like your breakfast on the naturally sweet side but want to keep it healthful and nutritious, this breakfast casserole is for you.
I came across this one on Pinterest, but added some personal touches to the original recipe, hence will post my version for your enjoyment.
This dish stays delicious for a few days, but it presents itself best when freshly baked.
Yields 6-9 servings.
- 1/2 cup steel cut oats grain
- 1/2 cup quinoa grain
- 3 ripe bananas, medium size, sliced crosswise to medallions
- 2 cups blueberries, rinsed
- 1 cup raspberries, rinsed
- 1 apple, cored and sliced to small pieces(I used Gala)
- 2 cups Coconut milk, unsweetened
- 2 large eggs, beaten
- 3 Tbs. Maple syrup
- 1 tsp. vanilla extract
- 2 tsp. cinnamon
- 1/8 tsp. Kosher salt
- 1 tsp. lemon zest
- cooking spray, oil or butter, to grease the casserole dish
- Greek yogurt, and/or maple syrup for serving
- Place oats and quinoa in a sieve, rinse it under cold running water, stirring continuously, until the water runs clear.
- In a medium mixing bowl whisk the milk, eggs, vanilla, maple syrup, lemon zest, cinnamon and salt.
- Set aside.
- Preheat the oven to 375 degrees F.
- Grease an 8-12 glass casserole dish with cooking spray.
- Arrange 1/2 of the prepared fruits on the bottom of the casserole dish.
- Using a spoon, place scoops for rinsed grains evenly over the fruit, to cover it as much as possible.
- Cover with the remaining fruits.
- Using a 1/2 cup measure, keep filling it with milk mixture and gently pouring around the inner edges of the casserole, then over the top, but not to disturb the contents, to prevent the fruit from floating to the top.
- Bake 50 minutes, or until the liquid is absorbed.
- Remove from the oven and let it cool for 10 minutes.
- Cut into serving pieces and serve warm with yogurt and Maple syrup.