I am making a real effort to eat more oats again because I keep reading how good they are for us! They just never stick to my ribs till noon though so my oats always need some dressing up with protein. I am already a quinoa fan so the combination of oats and protein-rich quinoa in this Oatmeal Quinoa Baked Breakfast looked very good to me.
I don't like to have leftovers around for more than a day or two, so I did halve the ingredients to make up just 4 servings.... and because the recipe calls for one egg, and I couldn't figure out how to halve an egg, I used 2 Tbs of egg whites (the equivalent of one egg white) instead and just 2 tsp of coconut oil. Also, I used one cup of frozen berries, slightly thawed, instead of the fresh berries that Sylvia used in the original. That is what gives my dish the purplish hue.
Partway through the baking time, I took the dish out of the oven and stirred it because I didn't like the idea of having crunchy bits of quinoa on the top... even so, there were a few. A little crunch is okay
I let it cool for about 10 minutes after I took it out of the oven and then served it for breakfast with some vanilla yogurt. It was really good!
This dish takes 40 minutes to bake in the oven so make it on a day when you have lots of time or in the evening, and store it in the fridge. It is quick and easy to heat in the mike so a great breakfast to have on hand already made for a busy morning when you don't have a lot of time to cook.
Wet ingredients, dry ingredients, and berries... mix together and bake!
Served with a bit of vanilla yogurt.... a complete and satisfying breakfast.
If you use certified gluten-free oats, the dish is gluten-free.
And for my Weight Watchers friends, cause I know you wanna know... I am going to share the N.I. as I made it - remember, only half the ingredients and with the changes I cited above:
Per serving without yogurt.
Weight Watchers P+ = 4.
Calories 156; Protein 5g; Carbohydrates 22g; Fat 5g; Fibre 3g.
Have you ever mixed oats with quinoa before?