Breakfast Fruit Bake

Nov 20, 2019

Ingredients:

  • 3 bananas, sliced
  • ½ cup dry, uncooked quinoa
  • ½ cup dry, uncooked oats
  • ¼ cup Splenda brown sugar blend
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1 cup sliced peaches
  • 1 cup sliced strawberries
  • 2 cups unsweetened almond milk
  • 2 eggs or 1/2 cup egg whites
  • 1 tsp vanilla extract

Directions:

Preheat oven to 375 degrees. Spray a 9 x 13 inch baking pan and place banana slices in the bottom of the pan. In a separate bowl, combine quinoa, oats, Splenda brown sugar, cinnamon, and salt and pour over the bananas. Arrange sliced peaches and strawberries over the top in any pattern. In a bowl, whisk together almond milk, eggs or egg whites, and vanilla extract. Slowly pour mixture over the fruit. Bake for 1 hour, or until the top is firm and light brown. Serve warm or cold. Optional – top with plain nonfat Greek yogurt or additional fresh fruit. Serves 8.

Nutritional Info Per Serving:
Calories: 146 Protein: 5g Carbs: 25g

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