Pineapple, Banana Bake with Oats and Quinoa

Bonnie Snyder, Registered Massage Therapist

This recipe works as a hardy breakfast that keeps me massaging all morning until lunch. I have modified the original from berries to pineapple because it goes well with the toasted coconut and I try to get them when they are on sale. Enjoy…

Ingredients

1 cup quinoa, uncooked

1 cup steel cut oats, uncooked

3 medium very ripe bananas, sliced

1/2 cup unsweetened coconut flakes, toasted (optional)

2 cups milk of choice (I used oat milk)

4 large eggs

2 1/2 cups fresh chopped pineapple

1 – 2 tbsp maple syrup

1 tsp pure vanilla extract

1/2 tsp cinnamon

Dash of salt

Directions

1. Rinse quinoa and oats with cold running water until water runs clear, about 3 times. Drain well and set aside. Get your fruits ready: slice bananas and chop pineapple. Set aside. Toast coconut in a small skillet on low – medium or in the oven at 375 degrees F until golden brown. (Be careful not to burn). I like big coconut flakes but the shredded works fine. Set aside.

2. In a medium mixing bowl whisk milk, eggs, maple syrup, vanilla, cinnamon and salt. Set aside.

3. Preheat oven to 375 degrees F and coat 9 x 13 inch baking pain with coconut oil. Lay half of bananas and pineapple in an even layer on a bottom. Using a spoon or spatula, spread rinsed quinoa and steel cut oats on top. Top with remaining banana and berries. Slowly pour liquid mixture in the corner of the baking dish without disturbing the set up.If you pour the liquid abruptly in the middle of the dish, all fruit might float on top. We arelooking for evenly distributed fruits and sweetness in every slice.

Sprinkle with toasted coconutflakes, if using, and bake for 60 minutes uncovered and make sure the middle is set when you take it out. 

4. Remove from the oven and let cool for 45 – 60 minutes. Cut into slices and serve hot, warm or cold with a dollop of fat-free Greek yogurt if desired or oat milk.

Storage Instructions: Refrigerate covered for up to 5 – 6 days.

Notes

I make a large batch and freeze portions in my freezer to use during the week. You could half the ingredients for a smaller batch. 

*** Can substitute pineapple with 2 cup blueberries and 1 cup raspberries or any other fruit. Can also substitute coconut with sliced almonds or other nuts.

Recipe inspired/adapted from Berry Banana quinoa steel cut oats.