Baking up a wholesome breakfast has never been easier! Baked Quinoa and Oatmeal is your go-to for a family-friendly breakfast that’s delicious and satisfying. Whether you're meal prepping for the week ahead or looking for a weekend brunch option, this baked goodness is sure to become a family favorite.
There is no doubt that quinoa is a great way to start the day, but up until now I’ve never been successful at getting my children on the bandwagon.
These quinoa and oats changed that! Its the perfect dish for a brunch or just a lazy weekend morning.
Ingredients and Substitutions
- Rolled oats: I recommend using old-fashioned oats.
- Quinoa: White quinoa will work best in this recipe; red has a firmer texture that I don't care for in casseroles like this one.
- Walnuts: Pecans would also be great here.
- Maple Syrup: Agave nectar or honey are also options.
- Baking powder: Helps the baked mixture rise slightly. Feel free to omit it if you don't have it on hand.
- Cinnamon: Use more or less to taste.
- Salt: Sea salt or kosher salt are great options.
- Milk: I've made this with whole milk and with skim; both work with whole milk, obviously, making for a richer dish.
- Eggs: I used large eggs.
- Butter: I used unsalted, but salted will work well.
- Vanilla Extract: Vanilla bean paste will work as well.
- Bananas: You want to use ripe bananas, but you don't need them to be overripe like you would use for banana bread.
- Berries: You can use any kind of berry or blend.
Tips and Tricks
- Pre-soak your quinoa: Make sure you soak the quinoa and rinse it well. This helps to remove the bitter saponin on the exterior of the seeds, and also softens them so they cook well in the casserole. Feel free to soak your quinoa the night before.
- Toast the nuts: Toasting your nuts really does make a difference in the final flavor!
- Let it cool slightly: Allow the baked oatmeal to cool for a few minutes before serving to let it firm up and make slicing easier.
- Storage: Leftovers will keep in the fridge for about four days; reheat as needed for a quick breakfast.
More Breakfast Recipes to Try
- Quinoa Bites: These Quinoa Bites are easy to make and great for busy mornings.
- Instant Pot Egg Bites: A delicious breakfast that's perfect for meal prep.
- Quinoa and Oatmeal Breakfast Bowl: A fun twist on traditional oatmeal!
- Quinoa Breakfast Bars: A convenient option for busy mornings or an afternoon pick-me-up.
Baked Quinoa and Oatmeal
Baking up a wholesome breakfast has never been easier! Baked Quinoa and Oatmeal is your go-to for a family-friendly breakfast that’s delicious and satisfying. Whether you're meal prepping for the week ahead or looking for a weekend brunch option, this baked goodness is sure to become a family favorite.
Servings: 8
Calories: 322kcal
Ingredients
- 1 cup rolled oats
- 1 cup quinoa soaked and rinsed
- ½ cup toasted walnuts
- ⅓ cup maple syrup
- 1 teaspoon baking powder
- 1 ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 2 cups low fat milk
- 1 large egg
- 3 tablespoon unsalted butter melted
- 2 teaspoon vanilla
- 2 bananas cut into pieces
- 1 ½ cups mixed berries
Instructions
- Preheat oven to 375 and spray olive oil in your pan to prevent sticking.
- Mix together oats, quinoa, half of walnuts, sugar (if using otherwise add maple syrup with wet ingredients), baking powder, cinnamon and salt. (Note: this can be done ahead of time.)
- In a separate bowl lightly beat egg and add in milk, vanilla, maple syrup (if using) and half of the slightly cooled butter.
- Place banana slices on the bottom of the prepared pan. Top with ⅔ of the berries and cover with oat mixture. Pour wet ingredients over and make sure the dry ingredients are covered. Top with remaining berries and walnuts.
- Bake for 40 minutes. Drizzle with remaining melted butter and additional maple syrup or sugar if desired.
- Adapted from Super Natural Every Day
Nutrition
Calories: 322kcal | Carbohydrates: 44g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 185mg | Potassium: 493mg | Fiber: 4g | Sugar: 17g | Vitamin A: 255IU | Vitamin C: 3.4mg | Calcium: 148mg | Iron: 1.9mg
Jo says
What is a serving size for the oatmeal?
Wendy Polisi says
It is 1/8 of the recipe.
Donna Therrien says
This looks delicious. What size pan did you use?
Wendy Polisi says
This is a really old recipe (like 2011!), but I think it was an 11 x 7.
Donna says
Is it OK to use almond milk in this recipe ?
Wendy Polisi says
Yes - that will work just fine!
Lisa Ramirez says
Do you need to use butter? Trying to reduce fat
Wendy Polisi says
It helps to make it richer, but you could leave it off if you are watching your fat intake.