Thursday, 20 February 2014

Gluten Free Baked Oatmeal & Quinoa



February is Hot Breakfast Month
Gluten Free Baked Oatmeal and Quinoa
It was April 24th 2010 and Paul had just returned from a one week volunteer service trip in New Iberia Louisiana where he was working with Mennonite Disaster Service in rebuilding home damaged by hurricane Katrina.  Along with many stories of hope and human struggle to rebuild he raved about the food.  
Paul eating Gluten Free Baked Oatmeal and Quinoa

One breakfast stood out above all the rest Baked Oatmeal.  Building on what Paul remembered I set about to create a version that was higher in protein and could stand in as either a hot breakfast or a nutritious lunch that I could take to work.  Bake Oatmeal & Quinoa works as both.  We cut the baked oatmeal into squares and divide into individual portions.   
Gluten Free Baked Oatmeal and Quinoa
These are easy for me to grab in the morning and add to my lunch bag.  At work I heat the squares in the microwave and add almond milk.  The smell of cinnamon in the lunch room has brought many requests for the recipe so here it is.
Baking ingredients for Gluten Free Baked Oatmeal and Quinoa
 
Ingredients
2 cups gluten free oats
1/3 cup maple syrup
2 ½ cups almond milk
3 eggs
2 teaspoons cinnamon
1 ½ teaspoon baking powder
½ teaspoon salt
1 cup apple butter
1 cup dried fruit of your choice
1 cup chopped nuts
1 teaspoon vanilla
1 cup Quinoa

Mix all the ingredients together and leave in the fridge overnight
Bake at 375 for 35 minutes.  
Gluten Free Baked Oatmeal and Quinoa

Grandma Snyder
©2013-2015 twosnydergirls

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