Baked Oatmeal and Quinoa (Gluten-Free & Vegan)
This recipe is the perfect make-ahead breakfast. I made a batch on Sunday and will enjoy throughout the week. It calls for quinoa flakes, which is a great complement to oatmeal. This breakfast is packed with protein, slow burning carbs, fruit, fibre, and yumminess.
Servings: 6
SPECIAL EQUIPMENT
- 8" square baking dish
INGREDIENTS
- 4 cups pear (peeled and cut into 1/2" cubes (about 4 medium pears))
- 1 vanilla bean pod or 1 teaspoon pure vanilla extract
- 6 tablespoons agave nectar
- 1 cup Bob's Red Mill Gluten Free Rolled Oats
- 1 cup quinoa flakes
- 1 teaspoon aluminum-free baking powder
- 2 tablespoons melted vegan butter
- 1/2 teaspoon salt
- 2 cups soy milk or other dairy-free milk
- 1 1/2 cup frozen berries
- 1/4 cup chopped walnuts (optional)
INSTRUCTIONS
- Preheat oven to 375 degrees. In a mixing bowl, add pears, half the berries, and two tablespoons agave nectar. With a sharp knife, slice vanilla pod lengthwise. Scrape vanilla beans from inside pod and add to pear mixture. Stir to combine. Spread fruit in even layer in greased baking dish.
- In a mixing bowl, combine oats, quinoa flakes, baking powder, and salt and stir to combine. Spread evenly over fruit mixture, pressing down slightly.
- In another bowl, mix together milk, 4 tablespoons agave nectar, melted butter. Slowly drizzle mixture over oatmeal mixture, making sure milk moves through oats evenly. Scatter nuts and remaining berries over top.
- Bake for 35 to 45 minutes or until golden brown on top and mixture has set. Let cool slightly before serving. Serve with maple syrup if you prefer it to be sweeter. Serves 6 as main or 12 as a part of larger brunch spread.
Quinoa flakes are dried and similar to oatmeal and available at health food stores. If you can't find it, you can simply use all gluten-free oats instead. To make apple cinnamon version, use 4 cups of diced apples and 1 teaspoon cinnamon instead of pears and vanilla. (adapted from Lottie + Doof)