Name: Quinoa Breakfast Bake with Blueberries, Bananas and Vanilla Soymilk
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

Ingredients

Scale

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

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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.