Apple Cinnamon Baked Oatmeal

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.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 278kcal

Author Christy Gurin

Ingredients

1 cup rolled (old fashioned oats)
1 cup quinoa (rinsed)
1/4 cup ground flax
1/2 cup chopped pecans
3 cups chopped apple (about 2 medium apples)
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 tsp. baking soda
1/3 cup maple syrup
2 1/2 cups milk (I used almond)
1 1/2 tsp. vanilla extract
1 egg (or flax egg if vegan)

US Customary - Metric

Instructions

Preheat oven to 375°F (190°C).
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 1/4 cup of toasted chopped pecans to the top before cutting and serving.

Nutrition