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Steel-Cut Oatmeal Berry Breakfast Bake

Steel-Cut Oatmeal Berry Breakfast Bake
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Prep Time: 15 min Serves: 9
Cooking Time: 60 min Yield: 9 slices
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This protein-enriched oatmeal bake IFoodReal.com is a great brunch meal -- it even includes eggs! But you can also prep on Sunday evening and have breakfast at the ready every morning. Simply slice off a piece before heading out the door. Adding quinoa to the oats gives it even more protein oomph, combine with the addition of protein powder. Top with some non-fat Greek yogurt and more fresh berries for a breakfast with a bang.

Ingredients

Directions

1. Rinse quinoa and oats with cold running water until water runs clear, about 3 times. Drain well and set aside.
2. Slice bananas (really ripe ones work best) and wash and drain berries. Set aside.
3. Toast coconut in a small skillet on low-medium or in the oven at 375 degrees F until golden brown.
4. Be careful not to burn. Set aside.
5. In a medium mixing bowl, whisk milk (or any type of non-dairy milk you want to use), eggs or egg whites, protein powder and maple syrup (omit if the protein powder is sweetened), vanilla, cinnamon and salt. Set aside.
6. Preheat oven to 375 degrees F and spray 8x8 square baking dish with cooking spray.
7. Lay half of bananas, blueberries and raspberries in an even layer on a bottom. Using a spoon or spatula, spread rinsed quinoa and steel cut oats on top.
8. Top with remaining banana and berries. Slowly pour liquid mixture in the corner of the baking dish without disturbing the set up. (If you pour the liquid abruptly in the middle of the dish, fruit will not be evenly distributed.)
9. Sprinkle with toasted coconut flakes, if using, and bake for 60 minutes uncovered.
10. Remove from the oven and let cool for 45-60 minutes to allow the bake to set.
11.Cut into 9 slices and serve hot, warm or cold with a dollop of fat-free Greek yogurt if desired. Refrigerate covered for up to 5-6 days.

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