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.
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!
- 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
- Preheat oven to 375 and spray a 9 x 9 inch pan to prevent sticking. Toast the pecans for 5 minutes.
- Mix together quinoa, half of pecans, baking powder, cinnamon, nutmeg and salt.
- In a separate bowl lightly beat egg and add in milk, vanilla and maple syrup.
- 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.
- Melt butter and mix with brown sugar. Spoon this over the oats, berries and pecans.
- Bake for 40 minutes. Drizzle with additional maple syrup if desired. Serve with warm milk.
you may use cooked quinoa or uncooked. If using uncooked add an additional 1/2 cup of milk.
Great idea! I think you have such good cooking instincts; love this combination.
i hate letting stuff go to waste too…this sounds amazing! and i LOVE the colors of the blueberries and peaches together!
I’m so guilty. I would have been the one to throw it out. This is such a great way to use it though. I’ve not yet ventured into the quinoa for breakfast……but you’ve tempted me here!
I am so bad about throwing things out. I would have never thought to do quinoa for breakfast like this – I love it!!
Yum! This sounds like the best combination! Thanks.
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 🙂
I made this and loved it!!!I added some cinnamon to the melted butter/brown sugar. I will definitely make this again. I may use black cherries ❤️