Go Back
+ servings
Print

Cranberry Banana Baked Quinoa and Oatmeal

This Cranberry Banana Baked Quinoa and Oatmeal is the perfect healthy make-ahead breakfast recipe that the whole family will love!
Course Breakfast
Cuisine American, Gluten Free, Quinoa
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 297kcal
Author Wendy Polisi

Ingredients

  • 1 cup oatmeal gluten free or quinoa flakes
  • 1 cup quinoa white, soaked overnight and rinsed
  • 1/2 cup walnuts toasted
  • 1 teaspoon baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 2 cups milk
  • 2 eggs optional
  • 1/3 cup maple syrup more or less to taste
  • 2 tablespoons butter melted and slightly cooled (divided)
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 2 bananas very ripe, cut into pieces
  • 1 1/2 cups frozen cranberries thawed

Instructions

  • Preheat oven to 375 and spray olive oil in your pan to prevent sticking.
  • Mix together oats, quinoa, half of walnuts, baking powder, cinnamon and salt.
  • In a separate bowl lightly beat eggs and add in milk, vanilla, maple extract, maple syrup and half of the slightly cooled butter.
  • Place banana slices on the bottom of the prepared pan. Top with 2/3 of the cranberries and cover with oat mixture. Pour wet ingredients over and make sure the dry ingredients are covered. Top with remaining cranberries and walnuts.
  • Bake for 60 minutes. Drizzle with remaining melted butter and additional maple syrup or sugar if desired.

Nutrition

Calories: 297kcal | Carbohydrates: 39g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 203mg | Potassium: 460mg | Fiber: 4g | Sugar: 15g | Vitamin A: 280IU | Vitamin C: 5mg | Calcium: 139mg | Iron: 1.8mg