Cranberry Banana Baked Quinoa and Oatmeal
Ingredients
The base
-
1
cup
oatmeal (gluten free or quinoa flakes)
-
1
cup
quinoa (white, soaked overnight and rinsed)
-
½
cup
walnuts (toasted)
-
1
teaspoon
baking powder
-
1 ½
teaspoons
cinnamon
-
½
teaspoon
sea salt
The wet ingredients
-
2
cups
milk
-
2
large
eggs (optional)
-
⅓
cup
maple syrup (more or less to taste)
-
2
tablespoons
butter (melted and slightly cooled, divided)
-
1
teaspoon
vanilla extract
-
1
teaspoon
maple extract
The toppings
-
2
bananas
very ripe, cut into pieces
-
1 ½
cups
frozen cranberries (thawed)
Instructions
- 1. Preheat the oven to 375°F and spray the pan with olive oil to prevent sticking.
- 2. In a bowl, mix together the oats, quinoa, half of the walnuts, baking powder, cinnamon, and salt.
- 3. In another bowl, lightly beat the eggs and add milk, vanilla, maple extract, maple syrup, and half of the slightly cooled butter.
- 4. Place banana slices at the bottom of the prepared pan and top with ⅔ of the cranberries.
- 5. Cover with the oat mixture and pour the wet ingredients over it, ensuring the dry ingredients are covered.
- 6. Top with the remaining cranberries and walnuts.
- 7. Bake for 60 minutes, then drizzle with the remaining melted butter and additional maple syrup or sugar if desired.
Nutrition Facts (estimated)
Servings
8
Calories
297
Total fat
12g
Total carbohydrates
39g
Total protein
7g
Sodium
203mg
Cholesterol
62mg
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