Quinoa Oatmeal Bake with Apricots
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 6
Ingredients
  • 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
Instructions
  1. 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.
  2. Make 3 flax eggs by combining the ground flaxseed with water and letting it sit for 15 minutes until you get an eggy consistency.
  3. Chop up your favorite dried fruit (I was craving apricots), and preheat the oven to 350 degrees.
  4. 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!).
  5. 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.
  6. 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.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/03/05/quinoa-oatmeal-bake/