A lesser known member of the whole grain family, quinoa, is actually a good source of plant protein and fiber, which makes this recipe a nutritious addition to your summer breakfast lineup!
Ingredients
- 8 plums, sliced
- 1/2 cup uncooked white quinoa
- 1/2 rolled oats
- 1/4 cup brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1 cup sliced peaches
- 1 cup sliced berries
- 2 cups milk
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup raw coconut flakes
Instructions
- Preheat oven at 375 degrees. In a 9x13 inch baking pan, grease and place plum slices in bottom of pan.
- In a medium-sized bowl, combine quinoa, oats, brown sugar, cinnamon and salt; pour mixture over plums.
- Evenly arrange sliced peaches and berries on top of oat mixture. In a separate medium-sized bowl, whisk together milk, eggs and vanilla; pour slowly over fruit and oat layers and top with coconut flakes.
- Bake for 1 hour or until top is golden brown. Serve warm or cold with yogurt.
- For best results let Breakfast Bake rest for 10 minutes before serving.
Nutrition Facts
238 CALORIES Per Serving
FAT: 9G
SATURATED FAT: 6G
CHOLESTEROL: 51MG
SODIUM: 127MG
CARBOHYDRATES: 34G
FIBER: 5G
SUGAR: 17G
PROTEIN: 7G
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.
