We have talked before about how I am bad at breakfasts and never know what to eat. On the weekends, I can deal with it, because I have time to stand with the fridge door open and time to make eggs. Fat Tuesday left me spoiled as Noah made me pancakes before work, and it reminded me that breakfasts on work days can be good again. Did anyone else have pancakes yesterday? Or go to IHOP for Free Pancake Day (I have never actually been for free pancake day, or any day, I just like the idea of free pancakes)?
Moving on from pancakes, last week I was left with an overabundance of cooked quinoa after eagerly meal prepping for the week. I had a vision of an oatmeal bake that incorporated this plain quinoa with vanilla, cinnamon, and chewy dried fruit.
Thus, a new breakfast on rotation was born and I have to say that I am a big fan of quinoa for breakfast. Chewy, slightly nutty, and perfectly sweet with a bit of added maple syrup, I have now been enjoying breakfast a little bit more.
- 1 cup rolled oats
- 2 cups cooked quinoa
- 3 tablespoons ground flax seed & ½ cup water (3 flax eggs)
- 1 cup unsweetened soy/almond milk
- ¼ cup almond butter
- 1 teaspoon vanilla extract
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup chopped dried apricots
- If you don't have some cooked quinoa laying around, cook up a batch (a little under a cup of dry quinoa) and let it cool in the fridge.
- Make 3 flax eggs by combining the ground flaxseed with water and letting it sit for 15 minutes until you get an eggy consistency.
- Chop up your favorite dried fruit (I was craving apricots), and preheat the oven to 350 degrees.
- In a large bowl, combine everything except for a small handful of the dried fruit. Give everything a big mix, especially if your almond butter isn't spreadable (trick: heat it up in the microwave first!).
- Grease your baking pan with olive oil and dump the contents of the bowl into the pan. Top with your reserved dried fruit. I used a loaf pan (filled halfway) so that I would get plenty of crusty sides and a deeper volume for the oatmeal bake.
- Bake for 25-30 minutes, checking starting around 20 minutes to ensure the middle is no longer 'jiggly' and that a crust has formed on top.
If you are using a shallower pan, reduce the baking time slightly and anticipate a thinner baked oatmeal. You could also easily double this recipe for a 9×9 or 8×8 pan, increasing the baking time. After letting the oatmeal sit and cool for a few minutes, slice into it and top with maple syrup, extra cinnamon, or yogurt.
Looking for more awesome ways to prep for the week ahead? Check out these posts:
- Food Prep + Quick Meal Ideas
- Crockpot Shredded Chicken: 1 Recipe, 3 Meals
- Homemade Chicken Stock
- Maple Almond Butter from scratch!
- Freezer Friendly Recipes (direct link to that category)
Give me all your easy work day FILLING breakfast ideas for the days that I haven’t planned to have a beautiful slice of this oatmeal bake. Cereal doesn’t cut it for me. K thanks!