Quinoa Craze: Oatmeal Quinoa Breakfast Bake

Quinoa (“KEEN-wah”) is definitely a current food world buzz word. Now, most people have heard of it, know it is good for them, and are interested in trying it, but don’t really know how to use it. For those who aren’t familiar, a little history and nutritional information:

A recently rediscovered ancient “grain” native to South America, quinoa was once called “the gold of the Incas,” who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa’s amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, folate, and phosphorus, this “grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis. – source (emphasis mine).

After learning the amazing nutritional benefits and versatility of this wonder-“grain” I stocked up and set out to use it as often as possible. I wanted to find a few great recipes to which I’d love coming back. I {literally} used it in everything:

• breakfast
• lunch
• dinner
• dessert

It was served as:

• side dish
• main course
• and supplement (to stretch other ingredients)

I wanted to find a few great recipes and find them I did! I have a ton more to share, but wanted to start with this Oatmeal Quinoa Breakfast Bake in particular! I made it four times in about 2 weeks, each time tailoring it to become our ideal breakfast – nutritious, delicious, and filling! It also conveniently makes a large enough batch to feed all of us for 2-3 mornings (oh, my favorite trick, cooking once to yield multiple meals).

Oatmeal Quinoa Breakfast Bake

Preheat oven to 375 and grease 9×13 pan

1. Mix together oats, quinoa, half of walnuts, baking powder, cinnamon and salt.
2. In a separate bowl lightly beat egg and add in milk, vanilla, melted butter (let cool slightly).
3. Cut bananas into slices covering the bottom of pan. Top with half of the berries and cover with oat mixture.
4. Pour wet ingredients to cover dry ingredients and top with remaining berries and walnuts.
5. Bake for 40 minutes.
6. Serve with a drizzle of milk or cream over the top (or maple syrup and even a dollop of whipped cream)!

(Recipe adapted from Cooking Quinoa – a fabulous resource for additional Quinoa Recipes)

Personal Notes: Don’t let the name fool you, this “breakfast” also makes a fabulous snack or healthy dessert and would be perfect to serve at a brunch! This recipe could go so many ways and I will absolutely try it with a variety of other fruit mixtures.

Doesn’t Apple Cinnamin & Apricot sound amazing?

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Becca V

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