baked breakfast quinoa recipe with peaches and blueberries

What to do with Mushy Quinoa…Baked Breakfast Quinoa

Written by Becky

I’ve made quinoa for breakfast once before but you may be asking, what inspired you to bake quinoa for breakfast? Okay, so today I’m really letting you know something strange about myself…  I can’t let things go to waste.  I just can’t. Proof being, last week I made a ginormous batch of quinoa that turned to mush and while most people would have tossed it out, I couldn’t.  I just had to get a little creative. I made Quinoa Muffins (which were just so-so I thought), then mixed some of the mushy quinoa with salsa to serve with grilled Chicken (which was pretty good), and then finally I came up with this Baked Quinoa and Oats recipe, which we enjoyed for breakfast on Labor Day.

We leisurely woke up on Labor Day to this warm and fruity breakfast, and enjoyed it while laying on the coach watching Good Morning America.  A true holiday morning in my book at least.  We didn’t get out of our pajamas until around lunch time.  The rest of the day we cooked a little, cleaned a little, and mostly took it easy. I may have done a little pinterest-ing as well.

baked breakfast quinoa recipe with peaches and blueberries

The breakfast creation turned out pretty delicious, with a good balance of juicy fruit and crisp oats on top. I enjoyed it with some warmed milk and a hot cup of black coffee while Josh enjoyed it plain.  A good start fall breakfasts!

baked breakfast quinoa recipe with peaches and blueberries

Baked Breakfast Quinoa and Oats Recipe

Yield: 4-6 servings

Baked Breakfast Quinoa and Oats Recipe

Ingredients

  • 3/4 cup rolled oats
  • 1 1/2 cup mushy cooked quinoa (or just plain quinoa!)
  • 1/2 cup pecans, toasted for 5 min at 375
  • 1/4 cup maple syrup
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 1 1/2 cups low fat milk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 2 tsp vanilla
  • 1 peach, cut into pieces
  • 1 cup blueberries

Instructions

  1. Preheat oven to 375 and spray a 9 x 9 inch pan to prevent sticking. Toast the pecans for 5 minutes.
  2. Mix together quinoa, half of pecans, baking powder, cinnamon, nutmeg and salt.
  3. In a separate bowl lightly beat egg and add in milk, vanilla and maple syrup.
  4. Mix the quinoa mixture with half of the peaches and half of the blueberries. Top everything with the dry oats. Pour wet ingredients over and make sure the oats are covered. Top with remaining peaches, berries and pecans.
  5. Melt butter and mix with brown sugar. Spoon this over the oats, berries and pecans.
  6. Bake for 40 minutes. Drizzle with additional maple syrup if desired. Serve with warm milk.

Notes

you may use cooked quinoa or uncooked. If using uncooked add an additional 1/2 cup of milk.

http://www.thevintagemixer.com/2012/09/baked-breakfast-quinoa-recipe/

Comments (7)

  1. I, like you, will have such a guilty conscience for dumping such a large amount of food. I made a load of quinoa the other day that turned out just way too mushy for me to even enjoy but I haven’t been able to bring myself to throw it away…
    So glad I came across your recipe! I will be trying it later on today :)

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