Cereal is a simple and quick breakfast, but let's face it — a boring bowl of Cheerios isn't exactly the most enticing of breakfast options. Here's a low-cal breakfast bake made with whole grains and fruit so it'll fill you up and keep you energised for hours.
Similar to the apple cinnamon quinoa bake, this recipe is made with pearled barley, which offers more fibre than quinoa to keep you feeling fuller longer.
The blueberries and pureed grapes add fibre to prevent belly bloat and give it a natural sweetness, so there's no need for added sugars. The plant-based protein powder, eggs, and soy milk jack up the protein so you'll feel pepped, satisfied, and ready to tackle your day.
This recipe makes six 239-calorie servings and offers 7.4 grams of fibre and 10.5 grams of protein. Enjoy yours right out of the fridge or warmed in the microwave and topped with a few spoonfuls of Greek yoghurt for even more protein.
- 2 eggs
1/2 serving (scoop) vanilla protein powder (about 28 grams; I used pea protein)
480 mL vanilla soy milk (can substitute regular milk)
1 teaspoon vanilla extract
1 teaspoon cinnamon
170 grams grapes, pureed
220 grams uncooked pearled barley
150 grams frozen blueberries
35 grams pecans, chopped
- Preheat the oven to 350°F/ 180°C/ 160 Fan. Lightly grease a 7-by-11-inch baking dish (an 8-by-8 works too).
- In a small bowl, beat the eggs. Whisk in the protein powder, soy milk, vanilla, cinnamon, and pureed grapes. Stir in the barley.
- Pour mixture into greased pan. Sprinkle blueberries on top, and mix gently to submerge some of the fruit.
- Sprinkle with chopped pecans.
- Bake for one hour or until the casserole is mostly set. Turn off the oven, and allow to sit for 20 minutes.
- Remove from oven and allow to cool, then cover and refrigerate. In the morning, cut a square, microwave it on a plate, and enjoy alone or with a few dollops of Greek yoghurt.
- 6 servings
- Total Time
- 1 hour, 19 minutes, 59 seconds
- Calories per serving