Berry Medley and Quinoa Breakfast Bake USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
Love breakfast casseroles? Start the day with this delicious breakfast made with quinoa, oats, and berries. Serve it hot or cold.
CACFP CREDITING INFORMATION
¼ cup fruit
½ oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
3.34 from 9 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/CACFP_Breakfast_Planner_Family_Recipes_Ages_3-5/usdacacfp_breakfast_family_Berry-Medley-and-Quinoa-Breakfast-Bake_ages3-5_508c.pdf

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
 

6 Servings

  • - - Nonstick cooking spray
  • ¼ cup (1⅝ oz) Quinoa, dry, rinsed
  • ½ cup (1⅝ oz) Oats, rolled, dry (not quick)
  • 2 Tbsp Brown sugar, packed
  • ¼ tsp Cinnamon, ground
  • ⅛ tsp Salt, table
  • 1¼ cups Milk, low-fat (1%)
  • ¼ tsp Vanilla extract
  • 3 cups (13½ oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

Quantity
 

6 Servings

  • - - Nonstick cooking spray
  • ¼ cup (1⅝ oz) Quinoa, dry, rinsed
  • ½ cup (1⅝ oz) Oats, rolled, dry (not quick)
  • 2 Tbsp Brown sugar, packed
  • ¼ tsp Cinnamon, ground
  • ⅛ tsp Salt, table
  • 1¼ cups Milk, low-fat (1%)
  • ¼ tsp Vanilla extract
  • 3 cups (13½ oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

Ingredients
 

6 Servings

  • - - Nonstick cooking spray
  • ¼ cup (1⅝ oz) Quinoa, dry, rinsed
  • ½ cup (1⅝ oz) Oats, rolled, dry (not quick)
  • 2 Tbsp Brown sugar, packed
  • ¼ tsp Cinnamon, ground
  • ⅛ tsp Salt, table
  • 1¼ cups Milk, low-fat (1%)
  • ¼ tsp Vanilla extract
  • 3 cups (13½ oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

Quantity
 

6 Servings

  • - - Nonstick cooking spray
  • ¼ cup (1⅝ oz) Quinoa, dry, rinsed
  • ½ cup (1⅝ oz) Oats, rolled, dry (not quick)
  • 2 Tbsp Brown sugar, packed
  • ¼ tsp Cinnamon, ground
  • ⅛ tsp Salt, table
  • 1¼ cups Milk, low-fat (1%)
  • ¼ tsp Vanilla extract
  • 3 cups (13½ oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened
*See Marketing Guide

Ingredients
 

6 Servings

  • - - Nonstick cooking spray
  • ¼ cup (1⅝ oz) Quinoa, dry, rinsed
  • ½ cup (1⅝ oz) Oats, rolled, dry (not quick)
  • 2 Tbsp Brown sugar, packed
  • ¼ tsp Cinnamon, ground
  • ⅛ tsp Salt, table
  • 1¼ cups Milk, low-fat (1%)
  • ¼ tsp Vanilla extract
  • 3 cups (13½ oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

Quantity
 

6 Servings

  • - - Nonstick cooking spray
  • ¼ cup (1⅝ oz) Quinoa, dry, rinsed
  • ½ cup (1⅝ oz) Oats, rolled, dry (not quick)
  • 2 Tbsp Brown sugar, packed
  • ¼ tsp Cinnamon, ground
  • ⅛ tsp Salt, table
  • 1¼ cups Milk, low-fat (1%)
  • ¼ tsp Vanilla extract
  • 3 cups (13½ oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened
*See Marketing Guide

Ingredients
 

6 Servings

  • - - Nonstick cooking spray
  • ¼ cup (1⅝ oz) Quinoa, dry, rinsed
  • ½ cup (1⅝ oz) Oats, rolled, dry (not quick)
  • 2 Tbsp Brown sugar, packed
  • ¼ tsp Cinnamon, ground
  • ⅛ tsp Salt, table
  • 1¼ cups Milk, low-fat (1%)
  • ¼ tsp Vanilla extract
  • 3 cups (13½ oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

Quantity
 

6 Servings

  • - - Nonstick cooking spray
  • ¼ cup (1⅝ oz) Quinoa, dry, rinsed
  • ½ cup (1⅝ oz) Oats, rolled, dry (not quick)
  • 2 Tbsp Brown sugar, packed
  • ¼ tsp Cinnamon, ground
  • ⅛ tsp Salt, table
  • 1¼ cups Milk, low-fat (1%)
  • ¼ tsp Vanilla extract
  • 3 cups (13½ oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened
*See Marketing Guide

Ingredients
 

6 Servings

  • - - Nonstick cooking spray
  • ¼ cup (1⅝ oz) Quinoa, dry, rinsed
  • ½ cup (1⅝ oz) Oats, rolled, dry (not quick)
  • 2 Tbsp Brown sugar, packed
  • ¼ tsp Cinnamon, ground
  • ⅛ tsp Salt, table
  • 1¼ cups Milk, low-fat (1%)
  • ¼ tsp Vanilla extract
  • 3 cups (13½ oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened

Quantity
 

6 Servings

  • - - Nonstick cooking spray
  • ¼ cup (1⅝ oz) Quinoa, dry, rinsed
  • ½ cup (1⅝ oz) Oats, rolled, dry (not quick)
  • 2 Tbsp Brown sugar, packed
  • ¼ tsp Cinnamon, ground
  • ⅛ tsp Salt, table
  • 1¼ cups Milk, low-fat (1%)
  • ¼ tsp Vanilla extract
  • 3 cups (13½ oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened
*See Marketing Guide

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 400 °F.
  • Spray a loaf pan (8½" x 4½" x 2½") with nonstick cooking spray.
  • In a medium bowl, combine quinoa, oats, brown sugar, cinnamon, salt, milk, vanilla extract, and berries. Mix well.
  • Pour mixture into prepared loaf pan.
  • Bake for 25–30 minutes or until quinoa is cooked. Heat to 140 °F or higher for at least 15 seconds.
  • Remove from the oven and stir carefully. Let sit for 5 minutes before serving.
  • Serve ½ cup. Serve immediately, or keep warm at 140 °F or higher. For cold service, keep cold at 40 °F or lower.

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Nutrition INFORMATION

Berry Medley and Quinoa Breakfast Bake USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ½ cup Berry Medley and Quinoa Breakfast Bake
Calories
177
Total Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
2
mg
1
%
Sodium
 
71
mg
3
%
Total Carbohydrate
 
33
g
11
%
Dietary Fiber
 
6
g
25
%
Total Sugars
 
12
g
13
%
Protein
 
6
g
12
%
Calcium
 
95
mg
10
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
  • Contains milk. Some oats may be grown/processed with other wheat products.
  • For a thicker consistency allow dish to sit for 5–10 minutes before serving.
  • The  symbol indicates the recipe is whole grain-rich.
  • Creditable grains contribution calculated using the Recipe Analysis Workbook, Method A.
Yield / Volume