Overnight Blueberry Banana Quinoa Breakfast Casserole - Gluten Free

Rinse the dry quinoa thoroughly in a fine mesh strainer (this removes bitterness from the saponins).

In a large bowl, whisk together:

• 2 eggs

• 2 ripe bananas (mashed)

• ½ cup Greek yogurt

• 1½ cups almond milk

• 2 Tbsp almond butter

• 1 tsp vanilla (optional)

Stir in:

• ½ cup dry rinsed quinoa

• ½ cup quinoa flakes

• 1 tsp cinnamon

• ¼ tsp salt

• 1 cup blueberries

Pour into a lightly greased 8x8” baking dish. Cover tightly with foil or a lid and refrigerate overnight (at least 6–8 hours).

In the morning, preheat oven to 350°F. Uncover and bake for 45–55 minutes, or until center is set and top is lightly golden. Let cool for 10 minutes before serving.