This low quinoa berry breakfast bake is delicious. The fiber and protein will keep you full until lunch!
Ingredients
1 tsp
Butter, salted
(for greasing pan)
1 1/2 cup
Quinoa, uncooked
1 cup slices
Strawberries
1 1/2 cup
Blueberries
1/2 cup
Raspberries
1/4 cup
Walnuts
(chopped)
3 medium
Banana (s)
(ripe, mashed)
3 cup
Almond milk, unsweetened
(or any lactose-free milk)
1/4 cup
Maple syrup, pure
(can use brown sugar)
1 tbsp
Cinnamon
Instructions
Preheat your oven to 375 degrees F.
Grease a large baking dish with butter or oil. Pour the quinoa into the dish and lightly shake to distribute the quinoa evenly.
Slice the strawberries. Sprinkle the berries and walnuts over the quinoa in the dish.
In a large bowl mash the bananas. Stir the milk, syrup and spices into the bananas. Gently pour over the quinoa mixture.
Bake in preheated oven for 1 hour until the quinoa has absorbed all of the liquid. Extra servings can be kept in the fridge for up to 5 days or the freezer for months.
Notes:
Berries
are an excellent source of antioxidants which are SO important for healthy immunity!
