Name: Sweet Mediterranean Protein & Fiber Breakfast Bake
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1/2 cup rolled oats; 1/2 cup cooked quinoa (cooled); 1/2 cup low-fat Greek yogurt; 2 large eggs; 1 tbsp chia seeds; 2 tbsp honey (plus extra for drizzling); 1/2 cup blueberries (fresh or frozen); 1/4 cup chopped dried apricots; 1/4 cup chopped walnuts or pumpkin seeds (for pescatarian, either is fine); 1/2 tsp cinnamon; 1/2 tsp vanilla extract; 1/2 tsp baking powder; Pinch sea salt; Nonstick spray or a little olive oil (for greasing pan)

Sweet Mediterranean Protein & Fiber Breakfast Bake

TenderNoodle5877

This protein- and fiber-packed sweet breakfast bake merges Mediterranean flavors with the comfort of classic bakes, inspired by expert small-batch pastry techniques. Greek yogurt and eggs provide a creamy, satisfying texture and protein boost, while oats, quinoa, chia, and dried fruit deliver plenty of fiber for lasting fullness. Blueberries and apricots add natural sweetness and color, making this a cheerful start to a cool, drizzly California morning. Perfect for sharing, prepping ahead, or as a portable breakfast treat!

Ingredients

Instructions

Preheat oven to 350°F (175°C). Lightly grease a small baking dish or two individual ramekins with nonstick spray or olive oil.
In a large bowl, combine oats, cooked quinoa, chia seeds, cinnamon, baking powder, and salt.
In another bowl, whisk together Greek yogurt, eggs, honey, and vanilla extract until well blended.
Add wet ingredients to dry and mix thoroughly. Fold in blueberries, apricots, and chopped walnuts or pumpkin seeds.
Pour mixture into prepared baking dish(es).
Bake for 25–30 minutes, until set and golden on top. The center should be just set and not jiggly.
Cool for 5 minutes. Drizzle with a touch of honey and garnish with a few extra berries or seeds if desired. Serve warm.