Feedback is in from friends, family and those of y’all around the Internets . . . . this hearty, healthy Banana Quinoa, Oats ‘n More Breakfast Bake is a winner! Other nutritious ingredients I’ve snuck inside this make-ahead breakfast meal — hemp seeds, chia seeds and cacoa nibs!  

Y’all, it’s crazy cold in Austin. I need something warm for breakfast and oatmeal has been my go-to lately. Until just recently, I’d been turning my nose up at this comforting hot cereal because I thought it too “carby.” But after re-evaluating my non-existent energy level for workouts, I’ve decided to bring back the morning carbs – and oats are fantastic fuel for running and other endurance sports. Not only does oatmeal fill me up with healthy gluten-free carbohydrates, the high-fiber helps me feel fuller longer than many other carb choices.

One cup of prepared steel-cut oats (from ¼ cut dry) have protein too, 8 grams to be in fact. But, even when in carb mode, I like to get a little more – that’s why I’ve always added half a scoop of protein powder to my instant oatmeal. But, my mood and mouth were longing for a more satisfying texture and taste while still pumping up the protein. So, after digging around in my wholesomely stocked pantry (a plus of being a healthy food blogger), I decided the addition of quinoa, hemp seeds and chia seeds would be quite nice touch. Ahhh, and bananas, Greek yogurt and cacao nibs would make it taste just like one of my favorite quick bread recipes. Let me welcome you to my new obsession, Banana Quinoa, Oats ‘n More Breakfast Bake!

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What I love about this make-ahead breakfast recipe is that it’s large enough to serve a crowd, or it can be portioned out single serve for hearty, warm enjoyment all week. Top with banana slices and other toppings you love like additional seeds, nuts, nibs . . . or even take my cue and sprinkle on chocolate chips (I was splurging)!

The flexible thing about this recipe is that you can swap out the total 5 tablespoons of seeds and cacoa nibs for anytime of nut, seed, dried fruit or other healthy mix in you prefer. I’m a big fan of the Organic Triple Omega Seed Mix from Now Foods because it conveniently has all the organic seeds I like in one bag (flax, chia, hemp) and I don’t have to run around like mad woman trying to find them all! Now Foods also makes the organic cocoa nibs and organic steel cut oats — their organic products are so reasonably priced, they totally fit into my food budget!

I’ve used a stevia baking blend, but you can swap that out for coconut sugar, brown sugar or even honey. Just know that that will increase the calorie count and alter the nutritional content. And, when you’re dicing your bananas, slicing in half lengthwise and then dicing inside the peel (without cutting through) is a neat and tidy way to get the job done — just pop the peel inside out over the bowl and the little banana chunks fall out!

Hello, you meal prepping goddesses, I’m talking to you! Keep leftovers of this breakfast casserole chilled (for up to 3 or 4 days) and then reheat in the microwave for a minute. You can even package up slices individually and keep in the freezer. Before going to bed, stick a slice in the fridge to defrost overnight. No matter how crazy, frantic you are in the morning you can enjoy the nourishing and sustaining energy provided by steel cut oats and quinoa.

Happy weekend! What are you doing? I have a 5k tomorrow morning and weather’s going to be in the teens! Stay warm! XOXO — Jennifer

I received product and/or compensation as my relationship with Now Foods, however all comments, opinions and enthusiasm are my own.

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Banana, Quinoa, Oats 'n More Breakfast Bake

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

Warm up and fill up with this wholesome, hearty hot breakfast made with quinoa, steel cut oats, bananas, Greek yogurt and more. The perfect fuel for your wintery long run or bike ride!

Course: Breakfast

Cuisine: American

Servings: 12 Servings

Ingredients

• 3/4 cup uncooked quinoa
• 1 cup dry steel cut oats
• 1 tbsp. chia seeds
• 1 tbsp. hemp seeds
• 3 tbsp. cacao nibs
• 1/2 tsp. sea salt
• 4 1/2 cups water
• 1 tbsp ground cinnamon
• 1/2 cup stevia baking blend cup-for-cup measure (can swap sugar of choice)
• 2 large eggs
• 1/2 cup fat-free milk
• 3/4 cup fat-free greek yogurt (6-oz. carton)
• 1 tsp baking soda
• 2 medium rip bananas, diced
• Toppings: milk, cream, banana slices, extra seeds, chocolate chips, etc.

Instructions

1. Rinse uncooked quinoa in fine mesh strainer to remove bitterness. In large pot, add quinoa, oats, salt and water and bring to rolling boil.
2. Let the mixture simmer for 10 to 15 minutes, stirring occasionally. Once the water is absorbed into the grains, remove from heat and stir in seeds, cacao nibs, and sugar substitute (or sugar or honey) and then let cool for 10 minutes.
3. Preheat oven to 350 F degrees. Prepare 9-by-13 inch baking dish or two loaf pans and set aside.
4. Lightly beat 2 eggs with milk before whisking in Greek yogurt. Stir this mixture into the somewhat cooled quinoa and oats mixture, stirring constantly.
5. Stir in baking powder and banana pieces, mix well. Transfer the mixture to the baking dish(es), and sprinkle with a few extra seeds and cacao nibs.
6. Bake, uncovered, 35 to 40 minutes or turning golden brown on top and center set (not runny).
7. Let sit for 10 minutes before cutting into 12 slices. Serve warm with toppings of choice including banana slices, chocolate chips, cream, milk, etc.