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Breakfast Bake



This make-ahead gluten-free breakfast is perfect when I want a yummy, satisfying breakfast in a hurry. Make a whole pan on Sunday night and keep it in the fridge for a week of 30 second breakfasts. You can even add a little protein powder (and maybe an extra egg along with it) if you prefer more protein. I’ve kept the sweetness on the low side because I don’t like to start my day with too much sugar, but you can add a little more if you prefer. Better yet, make it as is and top with a touch of maple syrup when serving.

Ingredients

1/2 cup quinoa 3 Tbsp almond butter 2 cups milk (any milk sub is fine) 1 cup gluten-free oats 1/2 cup dried fruit, cranberries, raisins, chopped apricots etc. 3 Tbsp flax seed meal 3 Tbsp coconut palm sugar or brown sugar

2 tsp cinnamon 1 tsp baking powder 1/4 tsp salt 1/8 tsp ground clove 1 egg 1 1/2 tsp vanilla extract

1/2 cup fresh raspberries or blueberries 1/2 cup chopped nuts


Pre-heat the oven to 375°


Place the quinoa, almond butter and 1 cup of milk in a saucepan over high heat. Bring to a boil and give a stir. Cover and reduce the heat as low as it will go and simmer for 7 minutes.


Meanwhile, in an 8″ square baking dish combine the oats, dried fruit, flax, sugar, cinnamon, baking powder, salt and clove. In a small mixing bowl beat the remaining 1 cup milk, egg and vanilla together.


Once the quinoa is done, pour it into the baking dish with the dry ingredients and give it a quick stir. Add the liquid ingredients, stir well and place in the oven.


Bake for 15 minutes. Top with the nuts and berries and bake an additional 20 minutes.


Serve topped with plain or vanilla yogurt.


Store in the refrigerator and reheat a piece in the microwave for a quick, easy, YUMMY breakfast. Or have a small piece with some scrambled eggs. Put some on the brunch plate with an omelette. I even eat it cold as a little snack.