Baked Breakfast: Quinoa Oatmeal
Oct 15, 2011 tagged Dairy-free, Egg-free, Gluten-free, Vegan 
My new favorite breakfast. And, it’s packed with lots of great stuff.
Three kinds of fruit—blueberries, peaches and pears—quinoa, oats, coconut yogurt or applesauce, almond flour and almond milk. Mix them all together and you’ve got a great hot breakfast boasting a complete protein and lots of fiber, magnesium, and iron.
Plus it’s a cinch to pull together on a busy morning and makes enough for a few day’s worth of warm yummy breakfasts for a couple or a complete breakfast for a growing family.
Imagine this yumminess warm from the oven and topped with a great big dollop of coconut yogurt. Yep, that’s exactly how I like it.
Baked Quinoa Oatmeal
Preheat the oven to 350 degrees.
Mix in a large bowl:
1 cup quinoa flakes
1 cup almond flour
½ cup gluten-free rolled oats*
½ cup flaked coconut (unsweetened)
1 teaspoon cinnamon
¼ teaspoon ground ginger
pinch of allspice
½ teaspoon salt
Mix in a separate bowl or measuring cup:
¾ cup almond milk
¼ cup coconut yogurt or applesauce
¼ cup maple syrup
Pour the wet ingredients into the dry ingredients. Stir to combine. Set aside.
In a deep dish pie plate or 8” square glass baking dish sprinkle:
1 cup blueberries
1 pear, diced into about 1/2 inch cubes
1 peach, diced into about 1/2 inch cubes
Spoon the quinoa mixture over the fruit. Sprinkle top with about a tablespoon or two of each: quinoa flakes, oatmeal and flaked coconut.
Bake at 350 degrees for 30 minutes. The top should be golden brown and fruit bubbly. Serve warm topped with coconut yogurt.
Makes about 6-8 servings.
*If you prefer not to use gluten-free oats you can substitute with an equal amount of quinoa flakes.
Reader Comments (13)
I am a huge fan of breakfast quinoa and this oatmeal look so comforting!
Just made this recipe. It came together quickly (well, except when I spilled all the liquid ingredients onto the floor and had to do them over) and was delicious. I used the applesauce option. Also substituted gluten-free oats for the quinoa (didn't have quinoa flakes on hand), and a mixture of plums, apples, and a few prunes and strawberries for the fruit. Topped the whole thing with a little coconut oil, shredded coconut, and ground flax. It was so good that I had to stop myself from eating more than a few bites so that it would still be around for breakfast tomorrow!
Thanks for a great recipe! I'll definitely make it again.
This looks so good! I have to keep an eye open for the quinoa flakes. I will have to make it with some oats in the meantime.
ooh, I love it Nancy! Almost like a breakfast crisp - my kind of recipe :)
So yummy it almost sounds like dessert instead of breakfast!
Yum! What a fab way to start the day!
Nancy, this looks just wonderful. I know that my boys would love this. I will be make this SOON!! I just made oatmeal cake for breakfast the other day and they inhaled it, so this would go over well!! Gorgeous photos!!
xoxo
k
Thanks, all, for the comments. I'm loving the quinoa flakes!
Andrea - so glad you enjoyed it. It's a really versatile dish nd I love the way you made it work for what you have in your pantry.
Alisa - Breakfast Crisp! Shoot, why didn't I think of that name.
Kim - I'm hoping the oatmeal cake is on your site. I'm sure I'm going to love it!
Easy. CHECK. Nutritious. CHECK.
Great recipe!
xoLexie
I made a version of this today. It is a very satisfying breakfast dish that could be served as a less sweet dessert. I used whole quinoa in place of oats, and mango in place of peach. I also dotted some Earth balance on top of the quinoa topping. After baking, I sprinkle chopped toasted almonds on top to add a little crunchy texture.
Thanks for sharing this great recipe. I just found your blog recently, but look forward to trying more recipes! My stomach also thanks you. It is wonderful to be pain-free but still eat creative, delicious food for a change :).
I can attest to the fact (since I had the privilege of having Nancy make this yummy dish for me!) that this is super yummy! Knowing that it's also super healthy is just the icing on the proverbial gluten-free cake!
Thanks for perfecting, Nancy!
~jules
Thanks, Jules!!
I am drooling over here and wishing I had a functioning oven to create a fall version of this in the morning. Alas, I have to wait for mr repair man....sigh. I am so looking forward to this fabulous idea, thank you Nancy!
Tessa - thanks! I hope your oven is fixed soon...I know how frustrating that can be.
I eat quinoa all the time but I tend to use it in place of couscous or rice. I had never thought of using for breakfast.
I love that recipe and will it a go. It looks delicious and so healthy too!