Ingredients

  • 1/2 cup quinoa, uncooked

  • 1/2 cup spelt flakes, uncooked

  • 3 medium very ripe bananas, sliced

  • 1 + 1/2 cup blueberries

  • 1/2 cup raspberries

  • 1/4 cup unsweetened coconut flakes, toasted (optional)

  • 2 cups milk of choice (I used almond milk)

  • 2 large eggs or 1/2 cup egg whites (I used eggs whites )*

  • 1 scoop protein powder (optional)**

  • 1 – 2 tbsp of xylitol *** (skip if adding sweetened protein powder)

  • 1 tsp pure vanilla extract

  • 1/2 tsp cinnamon

  • Dash of salt

  • Coconut oil

  • Greek yogurt, for topping (optional)

Directions

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

  • Rinse quinoa and spelt flakes with cold running water until water runs clear, about 3 times. Drain well and set aside. Get your fruits ready: slice bananas and wash + drain berries. Set aside. Toast coconut in a small skillet on low – medium or in the oven at 185 degrees C until golden brown. Be careful not to burn. I like big coconut flakes. Set aside.

  • In a medium mixing bowl whisk milk, eggs or egg whites, if using protein powder, xylitol ,vanilla, cinnamon and salt. Set aside.

  • Preheat oven to 185 degrees C and spray 8 x 8 square baking dish with coconut oil. Lay half of bananas, blueberries and raspberries in an even layer on a bottom. Using a spoon or spatula, spread rinsed quinoa and spelt flakes 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 are looking for evenly distributed fruits and sweetness in every slice. Sprinkle with toasted coconut flakes, if using, and bake for 50- 60 minutes uncovered.

  • Remove from the oven and let cool for 45 – 60 minutes. Cut into 9 slices and serve hot, warm or cold with a dollop of fat-free Greek yogurt if desired. You can also dig in with a spoon right away. The bake won’t be completely set but still delicious.

Notes

*Use flax egg replacer for a vegan option.**Sweetness of the dish will depend on the ripeness of your bananas and if using sweetened protein powder, unsweetened protein powder or none at all. Adjust to your taste. *** I add protein powder and xylitol also my bananas are brown and over ripen as i have really sweet tooth :) . Recipe inspired/adapted from Greatist