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.