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Quinoa-Oatmeal Bake

A hearty, versatile dish you can bake a batch of up on the weekend, and easily reheat the left-overs up over the course of the week.
Servings 8


  • 1/2 cup quinoa uncooked
  • 1/2 cup steel cut oats uncooked
  • 1/2 cup rolled oats uncooked
  • 1/2 cup Greek yogurt plain (low fat if desired)
  • 1/2 cup sugar or other sweetener of choice
  • 2 Tbsp coconut oil melted, slightly cooled
  • 2 eggs
  • 2 cups milk or water
  • 2 tsp vanilla
  • 1 tsp salt


  • 1 tsp ground cinnamon
  • 1/2 cup peanut butter natural (smooth or chunky)
  • 2 whole bananas mashed


  • Preheat the oven to 375, in a small skillet over low heat melt the 2 Tbsp of coconut oil and remove from heat to cool slightly. Alternately, use 2 Tbsp of butter. Can also be done in a microwave safe dish in the microwave.
  • In a medium-large mixing bowl combine the yogurt, peanut-butter and sugar, whisking together to combine. Use your sweetener of choice, matching flavor with other ingredients. Suggestions: Honey, maple syrup, brown sugar, stevia, granulated Splenda, etc. If using a liquid sweetener, reduce milk by about 1/4 cup. And you can sub any other nut butter of your choice instead of the peanut-butter.
  • Add the melted coconut oil or butter and stir to combine well before adding milk and eggs, then whisk everything together. Stir in the vanilla and salt.
  • Put a heavy skillet over low-medium heat and add the grains, stirring frequently for about 5 minutes to lightly toast them. Add cinnamon or other spices, stir and toast one more minute.
  • Add the grains to the liquid and stir to combine. Add 2 bananas, sliced, and mix in to combine. Pour in to prepared baking dish.
  • Bake for 50 minutes, check for doneness. If not firm, bake another 10 minutes. Turn off oven and let sit in oven another 5-10 minutes before serving. If using a wide, shallow pan, start checking after 40 minutes.


Note: If adding dried fruits, you may need to add a bit of additional liquid or try re-hydrating them before adding. If you use frozen fruits, try a bit less liquid as they tend to release water as they thaw.
I tagged this as gluten-free, but it really only is if your oats are certified as such. Most oats are processed in plants that also process flour, so when in doubt, assume they are not.