Superfood Skillet Breakfast Bake
Let’s talk a little bit about mornings. Sigh. Sadly, I am not a morning person. My mornings usually go like this:
6:15am – alarm goes off for the first time. I press snooze about 10 times and finally (begrudgingly) roll out of bed at 7am. Wash face, brush teeth, and put contacts in. Minimal makeup is applied. Hair is partially brushed (THANK YOU DRY SHAMPOO). I attempt to throw on what looks to be a put together outfit, and chuck my gym clothes in a bag. Coffee is poured into my mug, premade meals are thrown in my lunchbox (if I managed to make a lunch the night before) and I’m out the door and in my office by 7:30. LOL – yes I live 2 minutes from my office, but I have this awful habit of leaving myself little to no time in the mornings.
I promise you I’m working on these bad habits (sort of), but you can probably guess that I have ZERO time to spend cooking breakfast in the mornings. My favorite thing is to make a big batch of something (smoothies, muffins, power bars, etc.) that can be swiped out of the fridge or heated up on the go. I cannot go without breakfast.
You wanna know what I made last week that was life changing? This Superfood Skillet Breakfast Bake.
It’s chock full of good for you & filling ingredients and is just sweet enough to make even this non-morning person smile.
WHAT YOU’LL NEED
-Cast Iron Skillet or 8×8 Baking Dish
-Pecans (or your favorite nut – I recommend walnuts or cashews!)
-Unsweetened Almond Cashew Milk (or your favorite milk – cow’s milk, coconut milk, plain almond milk)
-Maple Syrup (or your favorite sweetener -honey, coconut sugar)
-Unsweetened Apple Sauce
– Butter or coconut oil
-Blueberries (or any berry)
-A Peach (an apple would be so yummy, too!)
WHAT YOU’LL DO
The best part about this one is how customizable it is. You can sub in different kinds of milk, nuts, fruit, sweetener, etc. all to meet your preferences or dietary needs.
You’ll want to start by making your quinoa & preheating the oven to 375. Tip: if you have leftover quinoa from another meal, USE IT! Or, make extra and pair it with some veggies and protein throughout the week!
While the quinoa cooks, add the oats, pecans, applesauce, almond cashew milk, maple syrup, egg, melted butter or oil, baking powder, cinnamon, salt and chia into a bowl and mix.
Cool your quinoa off before adding it to the mixture or you’ll cook the egg! Or, if you’re impatient like me, you can temper the egg before adding it by adding bits of hot quinoa while whisking the egg.
Mix up the ingredients really well and fold in the blueberries. Pour the “batter” into a lightly greased (coconut oil or butter) skillet. Top the mixture with your peach & pop it into your preheated oven. Bake for about 40 mins or until the middle looks cooked and the outsides turn slightly golden brown.
Let this cool and cut into wedges.
You can top with a bit of maple syrup, yogurt, extra nuts, or anything you want.
OR you can just scarf it down plain. I like to let the wedges cool and place a few in the fridge or freezer for future crazy mornings.
TELL ME! Are any of you morning people?! What is your favorite way to grab a quick breakfast in the AM?
- 1.5 cups of oats
- 1 cup quinoa
- ¼ cup of pecans
- 1/3 cups of applesauce
- ¾ cup of maple syrup
- 2 tbsp coconut oil/butter – melted
- 3/4 cup almond cashew milk
- 1 egg
- 1 tsp baking powder
- 1 tsp Cinnamon
- 1 Peach
- 1.5-2 cups of Blueberries
- 1 tsp of Chia Seeds
- Cook quinoa.
- Add oats, pecans, applesauce, maple syrup, melted butter, almond cashew milk, egg, baking powder, salt and cinnamon to a bowl.
- Cool quinoa.
- Add quinoa to the oat mixture and stir.
- Fold in blueberries
- Grease skillet with butter or coconut oil
- Pour batter into the skillet and top with the peach slices
- Bake for 40 minutes or until the middle of the dish looks cooked and the edges have started to brown.
- Remove skillet from the oven and let the bake cool slightly and cut into wedges.
DONT FORGET TO PIN THIS FOR LATER:
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