This conversation is sponsored by Silk. The opinions and text are all mine.
I train the majority of my clients first thing in the morning. As we’re wrapping up their sessions, I frequently ask them “what’s for breakfast?” or encourage them to go home and eat a good breakfast before they head to work. Eating a good breakfast with a mix of protein, carbs and fat will help them recover from their workout and stay on track all day long.
The thing that comes up for my clients most often when it comes to breakfast is not having enough time to eat much more than a cup of yogurt, bar or piece of fruit on the way to work. I totally get that it can be a big challenge to fit in working out, making breakfast and getting ready all before heading to work. I used to live that life! These days I am really fortunate to have time to cook breakfast at home most mornings but I know that’s not the case for most.
I decided to develop a recipe for a Quinoa and Steel Cut Oatmeal Breakfast Bake that can be prepared ahead of time, stored in the fridge and quickly rewarmed and eaten for breakfast on busy weekday mornings. It’s gluten-free, high in protein and fiber and will keep you feeling satisfied all morning!
The star ingredients of this breakfast bake are quinoa, steel cut oats and Silk Vanilla Soymilk. Why? As I’ve discussed several times before on my blog, quinoa is a small but mighty nutritional powerhouse. It’s high in protein and in fiber and one of the only plant foods to offer all of the essential amino acids, making it a complete protein. Steel cut oats are never processed, unlike their rolled counterparts, and are also a good source of protein and fiber. And finally, Silk Vanilla Soymilk because it’s cholesterol free, low in saturated fat and a good source of plant-based protein with 8 grams per serving.
The first step is to cook the quinoa and oats in a mixture of Silk Vanilla Soymilk, cinnamon, salt and water. What I love about using the vanilla flavored Silk is that you don’t have to add additional sweetener. Some recipes call for up to a cup of sugar!
Once the quinoa and oats have soaked up all the cooking liquid you stir in beaten eggs, vanilla extract, topped baking powder and fruit. In this recipe I used banana and blueberries but you could get creative based on what’s in season. I think a peach variation would be nice in the summer and apples in the fall.
I topped the mixture with a sprinkle of brown sugar (just for color…not needed for sweetness) and sliced almonds.
It baked for about 30 minutes in a 350 degree oven and came out looking fluffy and delicious. I let it cool for about 15 minutes before slicing.
When it comes to serving, you can go as basic as straight up with a few extra blueberries added to the plate.
Or top with almond butter (always a good idea in my book!).
Or serve it in a bowl topped with almond butter and a drizzle of Silk Vanilla Soymilk. This is my favorite!
So if you also struggle with finding time to make a satisfying breakfast, give this a try. It will feed you for a whole week!
Blueberry, Banana and Vanilla Soymilk Quinoa Breakfast Bake
Print
Quinoa Breakfast Bake with Blueberries, Bananas and Vanilla Soymilk
- Yield: 6 Servings 1x
Ingredients
- 1 cup quinoa
- 1 cup steel cut oatmeal
- 2 cups Silk Vanilla Soymilk
- 2 cups water
- 1 teaspoon kosher salt
- 2 eggs, lightly beaten
- 1 tablespoon baking powder
- 1 teaspoon vanilla
- 1 cup blueberries
- 1 banana, diced
- 2 tablespoons brown sugar (optional)
- 1/4 cup sliced almonds
Instructions
- In a large pot, bring oats, quinoa, soymilk, water and salt to a boil. Reduce heat to a simmer and let cook for 15 more minutes or until liquid is absorbed. Stir frequently. Let mixture cool for about 10 minutes.
- While mixture is cooling, preheat oven to 350 degrees and prepare an 8 x 8 baking dish with butter or cooking spray. I used spray coconut oil.
- Once quinoa and oat mixture has cooled slightly, stir in eggs, vanilla, baking powder, blueberries and bananas. Pour into prepared baking dish and sprinkle with brown sugar and almonds.
- Bake for 30-35 minutes or until fluffy and slightly golden. Remove from oven and let cool 10-15 minutes before serving. Top with toppings of your choice.
Love this recipe!
Wow, what a great idea. Sometimes when I see a new recipe you come up with using simple ingredients I think “why didn’t I think of that”. I love your creativity in the kitchen! I am definitely going to try this. I love the idea i can make it once and eat it all week. I assume I can sub almond milk for the soy or is there a specific reason for the soy?
I don’t have an oven in my dorm room, so I make oatmeal in the microwave for breakfast nearly every morning. I don’t ever add honey or brown sugar, so I love using vanilla almond milk for some sweetness!
This looks so so good! I love quinoa and baked oatmeal!
Easy enough!! I would definitely do this with almond/coconut as I don’t do soy. Thanks!!
Ok, love this. BUT I just found out after years of eliminations, tests, etc that in addition to dairy, I’m intolerant to egg whites! It actually explains a lot (but honestly, I think I’m just so glad it’s not gluten so I don’t have to give up my yummy CLT beers ;)) but now I’m stumped when it comes to any variation of breakfast other than a smoothie or oatmeal, really. I’m assuming the eggs are pretty necessary for this recipe? Any other great ideas? I like the idea of the quinoa/oatmeal/fruit AND the fact you can make this ahead of time and eat on it all week!
what about a vegan “flax egg”?
Just added the ingredients of this dish to my shopping list for sunday- can’t wait to try it out! Do you think that frozen blueberries would be okay to use? Or should I thaw them?
We are heading into winter in Australia, and I can’t wait to bake this recipe. Something different to porridge!! Thanks for the recipe, Jen!!
I had all of the ingredients on hand and just popped this in the oven! My 8×8 pan was a lot more full than yours looks…have to keep my eye on it as it bakes! Can’t wait to try it.
I just made this. Subbed rolled oats, raspberries, and almond milk. Added 1/2 c chia seeds and extra milk. Turned out delicious. Thank you!
I made half the recipe and cooked it in a loaf pan. I used cashew milk and vigorously mixed the banana in so that it is almost completely incorporated and topped with some cinnamon pecans I had on hand. It turned out great and is exactly what I need in my routine right now!! Thank you!
How much cinnamon did you add? You mention it in the body of the post, but I don’t see it listed in the ingredients. Thanks!
Just made this.. Still cooling on the stove =). I also modified it a bit by adding dry blueberries and nsa hot cocoa packet. Smell DIVINE! I’ll update on the taste shortly =)
Ok, just tried it. INCREDIBLE! I can’t believe I was capable of making something this good lol. I burn water =) Thanks for the recipe!
Could you sub rolled oats? What mods should you make if you do that? I tried making it tonight and it’s been 40 minutes and it’s still goopy inside! Yikes.
I have never tried the recipe with rolled oats so I can’t help you with that. I’m not sure why your recipe was not cooking on the inside? I didn’t have that problem! Did you use a mixture of quinoa and steel cut oats? And did you make sure that they quinoa and steel cut oats were set up and cooked well before making them into the casserole?
I made a mash up of this recipe and the Food & Wine recipe. Essentially I added 1/4 c brown sugar to the water/milk in step 1. I didn’t use bananas or sliced almonds. It worked well and even my hubby had seconds.