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Strawberry Banana Steel Cut Oat Bake overhead picture of dish with one serving and cup of tea
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Strawberry banana steel cut oat bake

This steel cut oat bake is as tasty as it is healthy, making it the perfect breakfast for weekend brunches that can easily be reheated throughout the week. The recipe is naturally delicious as is, but you can top with sweetened or flavored yogurt to take it to a whole new level!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 312kcal

Ingredients

Instructions

  • Preheat oven to 375° F. 
  • Spread coconut out in an 11x7" baking dish and toast in preheated oven for about 5 minutes until coconut is just starting to turn lightly browned. 
  • Remove coconut from oven. Use a flat spatula to remove from baking dish and set aside. 
  • Spray baking dish down with cooking spray (you can wipe the excess coconut out first, but don't have to). Layer half of the fruit evenly in the baking dish. 
  • Top with half of the toasted coconut. Layer steel cut oats on top of this and then top with remaining strawberries, banana, and coconut. 
  • In a mixing bowl, whisk eggs until light and frothy. Add almond milk, maple syrup, vanilla, cinnamon, cardamom, and salt and whisk to mix thoroughly. 
  • Slowly pour liquid mixture over fruit and oats in baking dish. 
  • Place in oven and bake for 50 - 60 minutes. Let cool for 10 minutes before cutting and serving. You can serve with sweetened yogurt if you like, but its perfectly good without it. 

Notes

Inspired by and adapted from http://ifoodreal.com/quinoa-breakfast-bake/

Nutrition

Calories: 312kcal | Carbohydrates: 44g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 159mg | Potassium: 346mg | Fiber: 7g | Sugar: 15g | Vitamin A: 95IU | Vitamin C: 37.4mg | Calcium: 159mg | Iron: 2.2mg