Berry Medley and Quinoa Breakfast Bake USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Love breakfast casseroles? Start the day with this delicious breakfast made with quinoa, oats, and berries. Serve it hot or cold.
½ cup fruit
1 oz eq grains
Team Nutrition CACFP Easy Recipe Project
3 from 3 votes

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Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 5 minutes


  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 400 °F.
  • Spray a steam table pan with nonstick cooking spray.
    For 25 servings, use a half steam table pan (10⅜" x 12¾" x 4").
    For 50 servings, use 1 full steam table pan (12" x 20" x 4").
  • In a large bowl, combine quinoa, oats, brown sugar, cinnamon, salt, milk, vanilla extract, and berries. Mix well.
  • Pour mixture into prepared steam table pan.
  • Bake for 1 hour-1 hour 20 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 10 minutes before serving.
  • Serve 1 cup (8 oz server). Serve immediately, or keep warm at 140 °F or higher. For cold service, keep cold at 40 °F or lower.


Nutrition Facts
Berry Medley and Quinoa Breakfast Bake USDA Recipe for Child Care Centers
Amount Per Serving 1 cup Berry Medley and Quinoa Breakfast Bake
Calories 354 Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 143mg6%
Total Carbohydrate 67g22%
Dietary Fiber 12g50%
Total Sugars 24g27%
Protein 13g26%
Calcium 191mg19%
Iron 4mg22%
*Marketing Guide


  • Contains milk. Some oats may be grown/processed with other wheat products.
  • For a thicker consistency, allow the 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
25 Servings:
Weight: 13 lb 2 oz
Yield: 1 gal 2 qt 1 cup
50 Servings:
Weight: 26 lb 4 oz
Yield: 3 gal 2 cups