Berry Quinoa Oat Breakfast Bake



A tasty breakfast full of sweet fruit, healthy fats, and energizing carbohydrates to fuel you for a successful day. This can be served hot, fresh out of the oven or it can be served cold a day or two after. This recipe makes three servings, so you can share with your loved ones or have breakfast made in advanced for a couple of days during the week.


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serves: 3

1/2 cup quinoa, cooked

1/2 cup oats, uncooked

1/2 tbsp chia seed

1/4 cup chopped nuts

1/4 tsp baking soda

1/2 tsp cinnamon

1/2 cup frozen berries (I used blackberries)

1/4 cup Yoplait Fruitful Blueberry Yogurt

2 tbsp peanut butter

1 egg

Nutrition Facts
Berry Quinoa Oat Breakfast Bake

Servings Per Recipe: 3

Amount per Serving

Calories: 255

  • Total Fat: 15.7 g
  •     Saturated Fat: 2.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 55 mg
  • Sodium: 143.6 mg
  • Total Carbs: 23.8 g
  •     Dietary Fiber: 6 g
  •     Sugars: 5.5 g
  • Protein: 10.3 g

how is this calculated?

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1.  Preheat oven to 350 degrees and spray three ramekins with nonstick cooking spray (can also be made in muffin tins if you don't have ramekins). Combine the oats, chia, chopped nuts, cinnamon, and baking soda in a small to medium bowl. In a smaller, separate bowl combine the peanut butter and Yoplait Fruitful Blueberry Yogurt until thoroughly combined. Next, add in the egg. Add the wet mixture to the dry ingredients and also add in the quinoa. Once combined, mix in the berries. Divide the batter into three ramekins or muffin tins. Bake at 350 for 20 minutes. Enjoy hot and fresh out of the oven OR enjoy cooled the next day.


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