Tropical Oatmeal and Quinoa Breakfast Bake
1 hr, 5 mins
• ¾ cup Anthony’s Goods Rolled Oats • ¾ cup Anthony’s Goods White Quinoa • 2 large ripe bananas, mashed • 1 ½ cups unsweetened almond milk • 1 mango, chopped into cubes • Honey, to taste (for additional sweetness, if desired) • ¼ cup Anthony’s Goods Shredded Coconut, plus more for topping • Coconut chips, for topping
Give your baked oats a protein boost with quinoa. Flavored with ripe banana, fresh mango and shredded coconut, this breakfast bake is sure to be a summer fave for everyone in the family. 1. Preheat the oven to 350F. 2. In an 8x8 oven safe dish, mash the ripe bananas and mix in the rolled oats, quinoa, almond milk, and honey. Fold in the mango cubes and shredded coconut. Top with more shredded coconut and coconut chips. 3. Bake for 50 minutes to 1 hour, until everything feels set to the touch. 4. Let cool a little before slicing and serving.