This week we're busy preparing for Thursday's cooking class at the Downtown Market Grand Rapids, where we are sharing our tips and tricks for healthy, convenient foods and how to efficiently make them... One of the biggest questions we get asked about is, healthy breakfasts, so I decided to share my favorite healthy breakfast bake.
The Blueberry Breakfast Bake happened by mistake, I set out on a journey to make a quinoa lemon poppy seed version but failed to have quinoa or poppy seeds... so on to plan B!
I used millet and chia instead of quinoa and opted for the blueberry/lemon mix-ins. The end result is awesome and hearty. This recipe makes enough to fill a 9" x 13" baking pan, so you can cut into squares and eat throughout the week. I love to heat mine up around 10 am to get me through the morning at my desk, but you can enjoy it cold and on the go as well! The best part is that the recipe is totally versatile. All you have to do is keep the same base and swap out the fruits and veggies that you add in. we've given a few ideas below in the "mix-in" section.
- 4 c. - vanilla almond milk (or any non-dairy milk)
- 3 c. - old-fashioned rolled oats
- 2 - bananas
- 1 c. - quinoa or millet
- 3 T. - chia seeds
- 2 t. - baking powder (aluminum free)
- ½ t. - sea salt
- 2 T. - melted coconut oil (or butter for non-Vegan)
- 2 - eggs
- ⅓ c. - Vegan cane sugar/ Maple Syrup/ Agave
Possible Mix ins:
- 1 zucchini (shredded), walnuts
- 1. 5 c. - blueberries, lemon zest/juice, poppy seed
- apples, cinnamon and walnuts
- Preheat the oven to 375 degrees and lightly coat a 9x13 baking dish with coconut oil or spray with non-stick spray.
- In a large bowl stir all the ingredients together and mix until combined.
- Pour the oat mixture into the 9"x13" baking dish.
- Bake in oven for approximately 35-45 minutes or until it is slightly golden brown along the edges.