Blueberry and Banana Breakfast Bake Recipe
When doing meal prep, don’t forget to include breakfast! I often spend a few hours a week putting together healthy meals for my family, so we can cross off worrying about what to cook every day and enjoy more stress-free days.
One of my favorite things to make are oatmeal bakes. I traditionally like using steel-cut oats when making these types of recipes. Because steel-cut oats are minimally processed, they take longer to cook. They also, however, retain a bit more nutrition than other varieties of oats or oatmeal. For instance, steel-cut oats are particularly rich in resistant starch and fiber, which may support weight loss, heart health, blood sugar control, and digestion.
I also like including quinoa to kind of thicken things up a little bit and add another dimension. The fiber in quinoa can also help with cholesterol and blood sugar levels, potentially lowering your risk of diabetes and heart disease. Quinoa is rich in antioxidants, which may help prevent damage to your heart and other organs. Indeed, a diet high in antioxidants has been linked with a decreased risk of heart disease.
The sky is really the only limit when selecting fruits for these bakes. I generally gravitate toward berries because they are packed with antioxidants and phytoflavanoids. Blueberries also provide a good amount of vitamin C and potassium, which explains why they’re often recommended by doctors, nutritionists, coaches, and more. Blueberries may lower the risk of heart disease, cancer, and excess inflammation.
But I also love the taste combination of bananas with oatmeal. Bananas have always been somewhat controversial in that they made the internet’s list of worst foods a few years back. I think they definitely got a bad rap with that one. One serving, or one medium ripe banana, provides about 110 calories, 0 grams fat, 1 gram protein, 28 grams carbohydrate, 15 grams sugar (naturally occurring), 3 grams fiber, and 450 mg potassium.
You can’t go wrong with adding any of the products from BioTRUST Nutrition, especially when they are made from natural ingredients and contain no GMOs or artificial colors, flavors, or preservatives. I am a huge fan of the new flavors of Ageless Multi-Collagen, so it was a no brainer to add the vanilla flavor to this recipe.
Every Serving of Ageless Multi-Collagen is:
- Loaded with 10 grams of collagen protein (per serving) including BioActive Collagen Peptides
- A complete protein source featuring 140 mg of tryptophan
- Tasteless and odorless or available in delicious flavors
- Easy mixing, so it mixes instantly WITHOUT clumps (in hot or cool liquids)
- ½ cup quinoa uncooked
- ½ cup steel-cut oats uncooked
- 3 bananas very ripe and sliced
- 1½ cups frozen blueberries
- 2 cups almond milk
- 2 eggs
- 1 scoop Ageless Multi-Collagen vanilla
- 1 tbsp maple syrup
- ½ tsp cinnamon
- pinch of salt
- Preheat oven to 375 degrees F.
- Rinse quinoa and oats under cold water and drain; set aside.
- Whisk milk, eggs, collagen powder, maple syrup, vanilla extract, cinnamon, and salt; set aside.
- Add first layer of sliced bananas to the bottom of a prepared baking dish.
- Add first layer of blueberries on top of the layer of bananas.
- Spread an even layer of the quinoa/oats mixture on top of the layer of blueberries.
- Add second layer of bananas, followed by a second layer of blueberries.
- Top with the milk and egg mixture.
- Bake for 45 – 50 minutes.
- Let cool before slicing.