This Fruity Quinoa Breakfast Bake is a deliciously healthy way to start your day! It is perfect to make ahead to have on hand for your busy work week. s a mom, few things are more frustrating than when your little ones are sick. Late last week the boys came down with a cold. I blame myself because they are out of vitamins and I didn’t react quickly enough with essential oils. I was overconfident that they never get sick and assumed it would just blow over.
My boys don’t get sick often. In fact, they haven’t had so much as a sniffle since early last summer. That is obviously a wonderful thing, but it does mean when they do get sick there is an awful lot of whining going on.
I try to be the super-nuturing mom like my mom was, but apparently I didn’t get the nurse gene. Does anyone else struggle in dealing with sick kids? I may or may not have thought “suck it up buttercup” more than once. It took tremendous restraint not to get on them. I mean, they had colds (no fever) and where whining like the world was about to end.
I thought by the third day when Skye didn’t have it she was going to skip it. Lucky us, Saturday morning she woke up with her very first cold.
Let me tell you, she is NOT a good sick person. I’m not sure which of us cried more. Me, maybe? Suddenly the boys whining didn’t seem so bad. Luckily I started with the oils right away and by this morning (Monday) she is pretty much healed.
While I am grateful for the gorgeous weather we had Saturday and the amazing storm we had yesterday, for obvious reasons this weekend wasn’t my favorite weekend in history. (Although major gratitude: I didn’t get it and feel great!)
What do I do when I’m feeling stressed and frazzled? Eat comfort food that doesn’t leave me feeling guilty.
This breakfast bake is the perfect kind of dish for a cold or rainy morning! It is pure comfort food with no guilt.
(And it is apparently healthy enough to keep this mama from getting sick!)
Fruity Quinoa Breakfast Bake
- 6 cups cooked quinoa
- 2 apples peeled and chopped
- 2/3 cup dried fruit raisins, cherries, or apricots
- 1/2 cup chopped pecans
- 1/2 cup muscovado sugar or brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 4 eggs beaten or 8 ounces organic silken tofu.
- 3 cups milk of choice
- 1 teaspoon vanilla
- Preheat oven to 350 degrees. Spray a 13 x 9 pan or individual ramekins with oil.
- In a large bowl combine quinoa, apples, drier fruit, pecans, sugar, cinnamon and salt.
- In a separate bowl beat together eggs, milk and vanilla. Pour over quinoa mixture.
- Vegan Option: Place tofu, nut or soy milk and vanilla in a blender and process until smooth.
- Transfer mixture to prepared pan. Cover and bake for 30 minutes. Remove cover and bake for 30 minutes longer.
- Sprinkle with additional nuts and cinnamon if desired and serve warm.
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