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Baked Breakfast: Quinoa Oatmeal

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.


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Reader Comments (19)

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.

Oct 18, 2011 | Unregistered CommenterAndrea

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 :)

Oct 19, 2011 | Unregistered CommenterAlisa

So yummy it almost sounds like dessert instead of breakfast!

Oct 21, 2011 | Unregistered CommenterInTolerant Chef

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!!

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!

Oct 21, 2011 | Registered CommenterNancy Kohler

Easy. CHECK. Nutritious. CHECK.

Great recipe!


Oct 25, 2011 | Unregistered CommenterLexie

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 :).

Oct 30, 2011 | Unregistered CommenterTabitha

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!

Thanks, Jules!!

Nov 16, 2011 | Unregistered CommenterJules

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.

Dec 3, 2011 | Unregistered CommenterTessa Domestic Diva

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!

I had this for breakfast - it was delicious! I made a few changes as I have candida - I used only apple for the fruit, coconut milk and plain yogurt, and replaced the sweetener with stevia. I really enjoyed being able to eat what felt like the first real breakfast since learning that I have candida!!

Linda, so very pleased this worked well for you! I like your alterations...thanks for sharing. -Nancy

Mar 26, 2012 | Unregistered CommenterLinda

Can frozen blueberries work in this recipe? Thank you

Kathy, yes, I think they would work fine. -Nancy

Mar 28, 2012 | Unregistered CommenterKathy

I will bookmark this recipe to make it at the weekend. I know quinoa is packed with protein and no fat but usually I just boil it and mix in some veggies. This recipes looks really nice and should help me lose a few pounds as well!

I tried to make it this morning. I have an intolerance to almonds so I used coconut flour instead and it didn't turn out at all. Any suggestions?

Kathi, I don't have much experience with coconut flour. From what I understand it requires the use of a lot of eggs and since I don't use them I rarely use coconut flour. So, if I were going to sub the almond flour I might just use a regular gluten-free flour blend (typically one with rice flour and tapioca starch). Still, not all flours react the same way so it's always an experiment when you substitute them. -Nancy

Mar 29, 2012 | Unregistered CommenterKathi

Best thing to start a healthy day, Quinoa!

have a blessed day!

Oct 30, 2012 | Unregistered CommenterNancy Olson

I tried this recipe and it is so delicious. I didn't use quinoa flakes and used rolled spelt instead. Couldn't find pear and peach at my organic shop since they aren't in season, so I replaced them with strawberry and apple. And the recipe turned out to be good and it is so easy to make! Definitely a keeper and continue making these! Thank you for sharing this recipe!!

Oct 13, 2013 | Unregistered CommenterYuli
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