Baked Quinoa Flakes Breakfast Bowl
Gluten Free & Vegan Breakfast
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| Baked Quinoa Flakes Breakfast Bowl |
It's finally that time of year when I want warmer breakfasts. Too cold to have a shake first thing in the morning, I have been being super lazy and having some kind of bar in the morning, and usually not until around 10 or 10:30. Gasp!! I know, right?? The girl who encourages people to eat within an hour of waking - a good, balanced meal that will stabilize blood sugar for the whole morning. Yeah, I surely have NOT been taking my own advice. And I *feel* it. It's not a great feeling.
Therefore - it's baked oats season, friends!! I am committing to having a balanced breakfast every morning going forward. I know that it will set me up for a good nutritional day, AND will also keep my mood more stable without those emotional dips that go hand-in-hand with blood sugar dips.
Back to my pantry raid this morning. I searched all over for my gluten free rolled oats from Trader Joe's and - AHHHHHH - there were NONE! Yikes, add that to the list, ASAP. I did, however, find a box of Ancient Harvest quinoa flakes hiding in there with my other gluten free pastas and such. I figured, hey, it's a hot cereal like oats, so WHEEEE let's do it!
You might know enough about me to know that I create recipes all the time...but I rarely measure anything. I'm big on eyeballing my ingredients. Therefore, the following is an approximation. My advice is to make it according to how I have it noted, then adjust as necessary. It will most definitely thicken during baking time, so it needs to look watery when you put it in the oven. I didn't take pictures during my prep today, but you can check my Baked Oats recipe for step by step pictures where it shows what the bowl looks like when it goes into the oven.
Baked Quinoa Flakes Breakfast Bowl:
- 1/3 cup quinoa flakes
- 3/4 cup unsweetened vanilla coconut milk (or water, your choice!)
- dash of sea salt
- generous pinch of cinnamon
- 3 strawberries, sliced
- 1/2 banana, sliced
- 1T natural peanut butter
Preheat oven to 400 degrees. Whisk quinoa flakes, coconut milk, salt & cinnamon in a bowl. Add to a non-stick ceramic crock or bowl. Layer in the bananas and strawberries. Add the peanut butter in the center (it gets gooey and it's perfect to get a little bit with each bite!) Bake for 20-25 minutes until lightly browned and firm. Let it cool a bit before serving. It WILL be super hot!
If you make this, leave me a comment and tell me what you substituted to make it your own!
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