Oat and Quinoa Breakfast Bake
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I’ve always loved breakfast bakes. They are generally easy to bring together and the aroma of baking fruit and spices is so comforting, especially on a cold morning. Often, however, these bakes are not the healthiest choices. They can be overly full of sugars and butter. This one will satisfy your cravings and is healthy at the same time.
Serving size: 6
Time: 70 Minutes
INGREDIENTS
2 tablespoons almond oil, plus more for brushing the pan
1/2 cup quinoa
2 tablespoons chia seeds
1 1/4 cup boiling water
1 1/2 cup plain unsweetened almond milk
1/3 cup maple syrup
2 teaspoons vanilla extract
1 1/2 cups organic rolled oats
2 teaspoons cinnamon
1/4 teaspoon sea salt
1 medium unpeeled Golden Delicious apple, cored and cut into 1/2 inch pieces
3/4 cup pecans, chopped
1/2 cup fresh or frozen whole cranberries(if frozen, no need to defrost)
2 tablespoons finely chopped crystallized ginger
DIRECTIONS
Position a rack in the middle of the oven and preheat the oven to 375 degrees. Brush an 8-inch square baking dish or a 9-inch deep-dish pie plate with oil.
In a large bowl, stir together the quinoa and chia seeds Poor boiling water over them and stir to combine, then let sit for 15 minutes.
In a medium bowl or pitcher, whisk together the milk, maple syrup, oil and vanilla.
Stir the soaked chia and quinoa to combine them well, then add the oats, cinnamon and salt and stir to combine. Add the liquid ingredients and stir to combine, then stir in the apple, pecans, cranberries and ginger.
Pour the mixture into the prepared baking dish. Cover with foil and bake for 20 minutes, then uncover and continue baking for another 20-25 minutes, or until the mixture is set and the apples have softened and the cranberries have begun to bust. Let cool on a wire rack for 10 minutes before serving.
Note: Will keep in the refrigerater, covered, for a week. Microwave individual servings to re-heat.
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