- 1 cup old-fashioned oats
- 1 cup quinoa, rinsed (see note)
- 1/2 cup slivered almonds, divided
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher or sea salt
- 2 cups milk
- 1 large egg
- 1/4 cup honey
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla
- 3-4 ripe bananas, cut into coins (enough to cover bottom of 9×13 pan)
- 1 1/2 cups raspberries, frozen and unthawed is fine
Raspberry Almond Baked Oatmeal with Quinoa
The possibilities with this recipe are endless. You may use all oatmeal if you are not a quinoa fan. Blueberries are another great option, and a half cup of coconut may be added to the dry ingredients. Fresh or frozen (unthawed) berries have both passed the test!
I like to bake the night before, cool and refrigerate. Warm gently in the microwave for a speedy breakfast.
Ingredients
Instructions
- Preheat oven to 375 degrees and grease 9×13 baking pan.
- Mix together the uncooked oats and quinoa, 1/4 cup almonds, baking powder, cinnamon and salt.
- In a separate bowl, lightly beat egg. Then add milk, honey, melted coconut oil or butter, and vanilla.
- Cut bananas into slices and cover the bottom of pan with them. Top with half of the berries and cover with the oat mixture.
- Pour wet ingredients evenly over dry ingredients and top with remaining berries and nuts. (I sometimes add an extra tablespoon or two of the nuts.)
- Bake for 30 minutes or until mixture is set.
- Serve plain or with a drizzle of milk or cream over the top. Add a touch of maple syrup or honey if you prefer a bit more sweetness.
Notes
- After much experimenting, I have found that if I use just 1/4 cups of quinoa and 1 3/4 cups oats, my kids don’t notice anything “funny” in their baked oatmeal and I enjoy the slightly nutty flavor it adds to the dish. Feel free to experiment to find a combination that you really enjoy. When in doubt, a quarter cup of quinoa is a great place to start!