Talk about a power breakfast, this baked oatmeal has quinoa, oats and flax! Its hearty and loaded with all the nutritious goodies that you need to kick the day off… without tasting too excessively granola health nutty. Because healthiness and deliciousness can coincide sometimes. Sometimes.
For days where they can’t coexist, you can totally top this with some ice cream and call it a day. No judgement here. Breakfast leftovers can easily double as desert when they’re as cobbler-like as this apple cinnamon bake. This recipe reheats well too so you can make it on the weekend and eat leftovers throughout the week… if you haven’t gone all out and drenched it in ice cream by Monday morning.
It dries out a bit if you reheat it in the oven so either use the microwave or add a touch of milk (whatever kind you prefer).
Speaking of topping things with ice cream. We have really fallen off the wagon when it comes to healthy eating over in these here parts. Its crazy how easy it is to slip back into old habits without even realizing it.
You’re exhausted and Chinese takeout seems like the only dinner option on the plant. Then the next day cake sounds like a good idea. Next thing you know you’re sprawled out on the couch with chocolate smeared all over your face and Cheeto fingers watching re-runs of Mad Men for hours on end. True story.
When I get on these kinds of sugar crazed frenzies, meal planning is the only way to get my eating life back to some form of normalcy. I know it sounds super frumpy. Just uttering the words “Meal Planning” aloud brings me two steps closer to a nursing home.
Geriatrics aside, all meal planning really consists of is thinking about what you’re going to eat for the week, buying said foods, and actually following through. If it can be summed up in one sentence, it can’t be so bad. Foods like this baked oatmeal are perfect because you knock out breakfast for the week in one simple dish.
On days where all you want is a bagel smothered in cream cheese, the very thought of abandoning your baked oatmeal for those empty calories will bring on enough guilt to power ya through. Then, as you’re lifting a fork of healthy goodness to your mouth, the guilt subsides and you’ll realize that you’ve just made the first wise choice of the day. Now doesn’t that sound great?
- 1 cup rolled (old fashioned) oats
- 1 cup quinoa, rinsed
- ¼ cup ground flax
- ½ cup chopped pecans
- 3 cups chopped apple (about 2 medium apples)
- 2 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. salt
- 1 tsp. baking soda
- ⅓ cup maple syrup
- 2½ cups milk (I used almond)
- 1½ tsp. vanilla extract
- 1 egg (or flax egg if vegan)
- Preheat oven to 375 degrees F.
- Grease a 9 x 12 inch baking dish with butter or coconut oil.
- In a medium sized bowl, mix oats, quinoa, flax, pecans, apple, cinnamon, nutmeg, salt, and baking soda.
- In a separate bowl, mix maple syrup, milk, vanilla, and egg. Use a whisk or electric mixer to mix thoroughly.
- Spread quinoa oat mixture evenly throughout prepared baking dish. Pour milk mixture on top and put pan in oven.
- Bake for 40 - 45 minutes. Remove from oven and let cool for 5 minutes before serving. If desired, sprinkle an additional ¼ cup of toasted chopped pecans to the top before cutting and serving.
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