Ingredients:

Base:

3 ripe peaches, sliced (reserve half for topping)

1½ 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

Instructions:

Prep the Oven: Preheat to 350°F (175°C). Lightly grease a 9x9-inch baking dish.

Mix Wet Base: In a large bowl, whisk together eggs, milk, almond butter, allulose, cinnamon, vanilla, salt, protein powder, and fiber until smooth.

Add Dry Ingredients & Fruit: Stir in rinsed quinoa, then gently fold in half the peaches, all the blueberries, and walnuts.

Assemble: Pour mixture into the baking dish. Arrange reserved peach slices on top. Sprinkle with extra walnuts and the remaining 1 tsp allulose.

Bake: Place in the oven and bake 50–60 minutes, or until the center is set and a knife inserted comes out clean.

Cool & Serve: Let cool for 10–15 minutes before slicing. Serve warm or chilled with Greek yogurt and chia seeds.

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.