Thank you to all that entered this giveaway. I appreciate each and every one of you more than you may know 🙂 I’ve just randomly selected a winner, and Becca’s comment was selected. Her favorite recipes are gluten-free naan and twix bars. Great choice, Becca!
I love baked oatmeal. Don’t you?
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It’s hearty, soothing, and hits the spot whether it’s cooked in muffin liners or stuffed in a pumpkin.
But if you’re sensitive to oats; as I’ve recently discovered I am, having that rich and delicious bowl of baked oatmeal may not sooth your insides the way it’s supposed to. Darn that oatmeal, eh?
Lucky for us, quinoa is your gluten-free best bud when it comes to replacing the bowl of oats that you may or may not have become quite fond of over the years. Or, maybe you can eat oats a plenty but you’re looking to switch things up to keep life interesting…
Try quinoa, you’ll like it 😀
inspired by my Pumpkin Quinoa Breakfast Casserole.
to print, email or text this recipe, click here.Print Apple Pie Quinoa Breakfast Casserole Author: Leanne Vogel Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free Prep time: Cook time: Total time: Serves: 2 servings Breakfast casserole similar to baked oatmeal, but without the oats! Great for Sunday morning brunch, or a treat on a cold an blustery day. Ingredients Casserole:
- ⅔ cup water
- ¼ cup raw white quinoa
- 2 tablespoons maple syrup
- 1 teaspoon gluten-free pure vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup chopped apples, do not remove the skin
- 2 tablespoons quinoa flakes
- 1 tablespoon coconut sugar
- 3 tablespoons chopped pecans
- 1 tablespoon melted coconut oil
- ½ teaspoon ground cinnamon
- Preheat oven to 350F and lightly oil a 2½ cup casserole dish.
- Place all casserole ingredients minus the chopped apples into the dish as listed. Stir to incorporate, then add the apples.
- Cover and cook for 30 minutes or until liquid is absorbed.
- Meanwhile, combine all topping ingredients. After the 30 minutes are up, remove casserole from oven and sprinkle topping over top of the casserole.
- Return to the oven and cook uncovered for another 10-12 minutes until golden
- Remove from the oven and allow to sit and cool for 5-10 minutes before consuming.
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Instead of melted coconut oil, I used my new organic butter infused olive oil from DanaShortt Gourmet that Angela and I picked up on the weekend. This stuff taste like the real thing… but it’s vegan, gluten-free and 100% amazing!
The recipe calls for 1 cup of chopped apples which; if your apples were a bit on the tiny side like mine were, means you’ll need 1.5 apples. Guess what I did with the 1/2 apple?
Coated it in almond butter and a sprinkle of cinnamon, of course!
I’m sure that you could use other grains in this recipe, too. In fact, as I just typed that last sentence… I remembered actually trying (and posting) this recipe a year and a half ago. Shoot! Well, if you’re curious to know how to make this with millet and amaranth, check this out.
Let’s go with… I meant to do that!
The apple mixture should look like this once it’s cooked for about 30 minutes. The quinoa will be soft, liquid absorbed and it’ll be smelling up your kitchen something fierce.
Lay the topping on and throw it back in the oven!
Watch closely so that the top doesn’t burn. It’ll change in an instant!
This entry was tagged: Quinoa, quinoa flakes