Sweets & Snacks
Protein Flip Blueberry Peach Quinoa Bake
Ingredients
- Base:
- 3 ripe peaches, sliced (reserve half for topping)
- 1 ½ cups fresh blueberries, tossed with 1 tsp cornstarch
- 1 cup quinoa, rinsed but uncooked
- 2 cups milk of choice (unsweetened almond, oat, dairy, etc.)
- 2 large eggs
- 2 tbsp allulose (plus 1 tsp for topping)
- 2 tbsp almond butter, softened
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 1 scoop Unjury unflavored protein powder
- 1 tbsp Just Better Fiber
- ¼ cup chopped walnuts (plus extra for topping)
- Toppings (per serving):
- ¼ cup plain Greek yogurt
- 1 tbsp chia seeds
Directions
- 1
Prep the Oven: Preheat to 350°F (175°C). Lightly grease a 9x9-inch baking dish.
- 2
Mix Wet Base: In a large bowl, whisk together eggs, milk, almond butter, allulose, cinnamon, vanilla, salt, protein powder, and fiber until smooth.
- 3
Add Dry Ingredients & Fruit: Stir in rinsed quinoa, then gently fold in half the peaches, all the blueberries, and walnuts.
- 4
Assemble: Pour mixture into the baking dish. Arrange reserved peach slices on top. Sprinkle with extra walnuts and the remaining 1 tsp allulose.
- 5
Bake: Place in the oven and bake 50 to 60 minutes, or until the center is set and a knife inserted comes out clean.
- 6
Cool & Serve: Let cool for 10 to 15 minutes before slicing. Serve warm or chilled with Greek yogurt and chia seeds.
- 7
Chef’s Note (Protein Flip™): This bake uses quinoa and Greek yogurt as primary protein sources, with eggs for structure and almond butter for richness. By keeping dairy as a topping and not the bulk of the protein, it balances plant and animal proteins while maximizing fiber.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
