Berry Medley and Quinoa Breakfast Bake USDA Recipe for Family Child Care Homes
Age Group: Ages 6-18
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 INFORMATION½ cup fruit 1 oz eq grains SOURCE Team Nutrition CACFP Easy Recipe Project TeamNutrition.USDA.gov
Ingredients
6 Servings
- - - Nonstick cooking spray
- ½ cup (3¼ oz) Quinoa, dry, rinsed
- 1 cup (3¼ oz) Oats, rolled, dry (not quick)
- ¼ cup Brown sugar, packed
- ½ tsp Cinnamon, ground
- ¼ tsp Salt, table
- 2½ cups Milk, low-fat (1%)
- ½ tsp Vanilla extract
- 6 cups (1 lb 11 oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened
Quantity
6 Servings
- - - Nonstick cooking spray
- ½ cup (3¼ oz) Quinoa, dry, rinsed
- 1 cup (3¼ oz) Oats, rolled, dry (not quick)
- ¼ cup Brown sugar, packed
- ½ tsp Cinnamon, ground
- ¼ tsp Salt, table
- 2½ cups Milk, low-fat (1%)
- ½ tsp Vanilla extract
- 6 cups (1 lb 11 oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened
Ingredients
6 Servings
- - - Nonstick cooking spray
- ½ cup (3¼ oz) Quinoa, dry, rinsed
- 1 cup (3¼ oz) Oats, rolled, dry (not quick)
- ¼ cup Brown sugar, packed
- ½ tsp Cinnamon, ground
- ¼ tsp Salt, table
- 2½ cups Milk, low-fat (1%)
- ½ tsp Vanilla extract
- 6 cups (1 lb 11 oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened
Quantity
6 Servings
- - - Nonstick cooking spray
- ½ cup (3¼ oz) Quinoa, dry, rinsed
- 1 cup (3¼ oz) Oats, rolled, dry (not quick)
- ¼ cup Brown sugar, packed
- ½ tsp Cinnamon, ground
- ¼ tsp Salt, table
- 2½ cups Milk, low-fat (1%)
- ½ tsp Vanilla extract
- 6 cups (1 lb 11 oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened
*See Marketing Guide
Ingredients
6 Servings
- - - Nonstick cooking spray
- ½ cup (3¼ oz) Quinoa, dry, rinsed
- 1 cup (3¼ oz) Oats, rolled, dry (not quick)
- ¼ cup Brown sugar, packed
- ½ tsp Cinnamon, ground
- ¼ tsp Salt, table
- 2½ cups Milk, low-fat (1%)
- ½ tsp Vanilla extract
- 6 cups (1 lb 11 oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened
Quantity
6 Servings
- - - Nonstick cooking spray
- ½ cup (3¼ oz) Quinoa, dry, rinsed
- 1 cup (3¼ oz) Oats, rolled, dry (not quick)
- ¼ cup Brown sugar, packed
- ½ tsp Cinnamon, ground
- ¼ tsp Salt, table
- 2½ cups Milk, low-fat (1%)
- ½ tsp Vanilla extract
- 6 cups (1 lb 11 oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened
*See Marketing Guide
Ingredients
6 Servings
- - - Nonstick cooking spray
- ½ cup (3¼ oz) Quinoa, dry, rinsed
- 1 cup (3¼ oz) Oats, rolled, dry (not quick)
- ¼ cup Brown sugar, packed
- ½ tsp Cinnamon, ground
- ¼ tsp Salt, table
- 2½ cups Milk, low-fat (1%)
- ½ tsp Vanilla extract
- 6 cups (1 lb 11 oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened
Quantity
6 Servings
- - - Nonstick cooking spray
- ½ cup (3¼ oz) Quinoa, dry, rinsed
- 1 cup (3¼ oz) Oats, rolled, dry (not quick)
- ¼ cup Brown sugar, packed
- ½ tsp Cinnamon, ground
- ¼ tsp Salt, table
- 2½ cups Milk, low-fat (1%)
- ½ tsp Vanilla extract
- 6 cups (1 lb 11 oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened
*See Marketing Guide
Ingredients
6 Servings
- - - Nonstick cooking spray
- ½ cup (3¼ oz) Quinoa, dry, rinsed
- 1 cup (3¼ oz) Oats, rolled, dry (not quick)
- ¼ cup Brown sugar, packed
- ½ tsp Cinnamon, ground
- ¼ tsp Salt, table
- 2½ cups Milk, low-fat (1%)
- ½ tsp Vanilla extract
- 6 cups (1 lb 11 oz) Blueberries, blackberries, and raspberries, whole, frozen, unsweetened
Quantity
6 Servings
- - - Nonstick cooking spray
- ½ cup (3¼ oz) Quinoa, dry, rinsed
- 1 cup (3¼ oz) Oats, rolled, dry (not quick)
- ¼ cup Brown sugar, packed
- ½ tsp Cinnamon, ground
- ¼ tsp Salt, table
- 2½ cups Milk, low-fat (1%)
- ½ tsp Vanilla extract
- 6 cups (1 lb 11 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 baking dish (8" x 8") 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 baking dish.
- 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 1 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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I AcceptNutrition INFORMATION
Berry Medley and Quinoa Breakfast Bake USDA Recipe for Family Child Care Homes
Amount Per Serving
0 1 cup Berry Medley and Quinoa Breakfast Bake
Calories
354
Total Fat
5
g
8
%
Saturated Fat
1
g
6
%
Cholesterol
5
mg
2
%
Sodium
143
mg
6
%
Total Carbohydrate
67
g
22
%
Dietary Fiber
12
g
50
%
Total Sugars
24
g
27
%
Protein
13
g
26
%
Calcium
191
mg
19
%
Iron
4
mg
22
%
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