- 1 cup uncooked quinoa, rinsed and well drained
- 3 eggs
- 2 cups milk of choice
- 1/3 cup pure maple syrup (may use honey)
- 1/2 cup blanched almond flour (see notes)
- 1/3 cup raisins
- 1 tablespoon chia seeds (optional)
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 apple, cored and diced (I leave skin on; peel if desired)
Apple Almond Baked Quinoa
For an easy morning routine, I always prepare this recipe the night before. I reheat my piece, often adding a drizzle of warm milk and maybe some chopped banana or nuts. My kids like theirs cold from the fridge with nothing added. Treat as you would your favorite bowl of oatmeal, topping as you like.
Yields 6-8 servings.
Ingredients
Instructions
- Preheat the oven to 350 degrees F. Lightly grease an 9×13-inch baking pan and set aside.
- In a mixing bowl, lightly beat the eggs. Add the uncooked quinoa and the remaining ingredients, stirring to thoroughly combine.
- Pour into the prepared baking dish and bake, uncovered, for 45-50 minutes or until the casserole is just set in the middle.
- Serve warm or allow to cool, and then cover and refrigerate. When serving from the refrigerator, gently reheat if desired. (See serving ideas in comments above.)
Notes
- In my countless preparations of this recipe, I hit upon almond flour as the final piece to bind the quinoa in this recipe, making it slightly more similar to one of my baked oatmeals. If you do not have almond flour or wish to omit it, my other favorite version of this breakfast is the following: Omit the almond flour, decrease eggs to 2, add 1/3 cup chopped nuts (pecans, walnuts, and almonds are great choices; omit if allergic), and 1 ripe, diced banana. I do like the chia seeds in this version as they act as a binder along with the banana and eggs but, if you don’t have them, the recipe will still taste great without.