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Quinoa & Steel-Cut Oat Bake… with berry & banana layers

quinoa steal cut oats berry banana bake

It wasn’t too long ago that my most requested recipe was my Nut-Free Granola bars… until I posted a Facebook picture of this Quinoa & Steel-Cut Oat Bake with Berry & Banana layers. This dish is so good, your taste buds won’t know if it should be for breakfast or dessert.

As a huge lover of hot breakfasts, I am always on the hunt for something new. It has to be easy, nutritious, and super tasty. This one checks all those boxes.

This breakfast bake takes a little more time to cook and set so either make it the night before or save it for the weekend, but the preparation is fast.

quinoa steal cut oats berry banana

You can use any fruit you’d like. I’m not normally a fan of bananas, but they blend in so well, it was just a fruit medley. Make sure to spread the fruit out evenly so you get all the flavours in each mouthful. Fresh, or frozen… it doesn’t matter.  The image above shows ripe bananas, rinsed frozen wild blueberries and strawberries, and dried cranberries.

quinoa steel cut oats berry banana

What I love about this breakfast, adapted and inspired by ifoodreal, is not only is it filled with delicious fruit, but the use of quinoa and steel cut oats provides a high amount of protein and complex carbohydrates. Meaning, you will be more satisfied and feel full longer, and as a vegetarian, having a complete protein like quinoa in my meals is extremely important.

quinoa steal cut oats berry banana

I like to add the protein powder into the liquid mixture for an extra nutritional boost, but it is completely optional.  I choose to use either Vanilla Nutrimeal or Nutrimeal Free by USANA Health Sciences because they are balanced in protein, carbs, EFAs, fibre, low glycemic, gluten free, and taste amazing!

To make vegan, replace the egg with either a pre-prepared egg replacement or make one with flax seed.  To make a flax seed egg replacement, you will need 1 tbsps freshly ground flax meal and 3 tbsps of warm water per egg you want to replace. Whisk in a bowl and let it sit for about 10 minutes until it gels up and looks similar to egg consistency.

quinoa steal cut oats berry banana

Quinoa & Steel-Cut Oat Bake... with berry & banana layers
This dish is so good, you won't know if it should be for breakfast or dessert.
Recipe type: Breakfast
  • Coconut Oil
  • 2 ripe bananas - sliced thin (about an ⅛th of an inch)
  • 1½ cups of blueberries (frozen or fresh)
  • 1 cup strawberries (frozen or fresh) - diced
  • ½ cup dried cranberries
  • ½ cup Quinoa - rinsed
  • ½ cup Steel-cut oats - rinsed
  • 2 cups unsweetened almond milk (or milk)
  • 2 large eggs
  • 1 Tbsp Maple Syrup
  • 1 tsp pure Vanilla extract
  • 1 Scoop protein powder (I use USANA's Vanilla Nutrimeal or Nutrimeal Free)
  • ½ tsp Cinnamon
  • ⅛ tsp sea salt
  • ¼ cup unsweetened shredded Coconut (toasted)
  1. Preheat the oven to 375°F.
  2. Grease an 8x8 casserole dish with coconut oil.
  3. Prep the fruit. Add bananas, blueberries, strawberries, and cranberries into a bowl. Gently mix. Don't mush the bananas.
  4. Layer half the fruit mixture evenly on the bottom of your casserole dish. Save the remaining mixture.
  5. Add the rinsed quinoa and oats over the first layer of fruit. Rinsing thoroughly will remove any bitterness.
  6. Add the remaining fruit over the quinoa and oats and set aside.
  7. Combine the almond milk, eggs, maple syrup, vanilla, protein powder, cinnamon, and sea salt in large bowl and mix well. Make sure there are no lumps.
  8. Carefully and slowly pour the mixture over the layered fruit and quinoa/oats. Going too fast will disturb the layers. Start with the corners and then work inward.
  9. Sprinkle the toasted coconut over the top of the liquid mixture.
  10. Bake uncovered for 60 minutes.
  11. Remove from oven and set aside to cool for at least 45 minutes. The dish will appear slightly uncooked in the middle, but will set as it cools.
  12. Serve warm (but yummy chilled too). Top with Greek yogurt or cultured coconut.
If you do want to make this for breakfast and need to shave off some time, with the exception of the bananas, prep the fruit the night before.

I rinse the fruit if frozen just to get any ice off. It also makes the strawberries easier to cut.

The protein powder is optional. This is still a fabulous recipe even without.

Toast the coconut on the stove ahead of time on medium low and keep an eye on it so it doesn't burn.

You will be very tempted to dive into this before it's had time to set. Give it at least 45 minutes.

This would be a great recipe to make the night before so you can enjoy it on a busy week day, but dang, it takes amazing fresh and hot!

Enjoy! I know my family sure did.



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  1. So very glad you posted this. I might finally get my family to try quinoa. Thanks Karen. It’s on the menu for tomorrow morning and I’m going to tell them it’s dessert for breakfast.


  1. […] image credit: karensievwright /Karen Get the recipe here for this Quinoa & Steel-Cut Oat Bake… with berry & banana layers […]

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