Steel-cut Oatmeal Berry Breakfast Bake

Rinse quinoa and oats with cold running water until water runs clear, about 3 times. Drain well and set aside.

Slice bananas and wash and drain berries. Set aside.

Toast coconut in a small skillet in medium-low or in oven at 375 F until golden brown. So no burn. Set aside.

In medium mixing bowl, whisk milk (or any non-dairy), eggs, protein powder and maple syrup (omit if powder is sweetened), vanilla, cinnamon, and salt. Set aside.

Preheat oven to 375 F and spray 8x8 square baking dish (or cast iron pan) with spiking spray.

Lay half of bananas, blueberries and raspberries in an even layer on bottom. Using a spoon or spatula, spread rinsed quinoa and steel cut oats on top.

Top with remaining fruit. Slowly pour liquid mixture in the corner of the baking dish without disturbing set up. Sprinkle with toasted coconut and bake for 60 minutes.

Remove from the oven and let it cool for 45-60 minutes to allow the bake to set. Cut into 9 slices and serve hot, warm or cold with yogurt or skyr. Refrigerate covered for up to 5-6 days.