Healthy Baked Quinoa Oatmeal (GF, SF, Vt)

With the weather being cooler in the mornings lately, I have been thinking about what I could make as a warm, easy and healthy breakfast. I love oatmeal, and I found a recipe for baked quinoa oatmeal and adjusted it to suit what I like/and am able to eat. One of the best things about this recipe is how good it smells when it's baking! It takes a little longer than eating a quick bowl of cereal, so it could be best for weekends or days you have a bit more time in the morning. But the good thing is that it doesn't take too long to mix all of the ingredients together, and while it's baking you can do other things to get ready. This recipe is wheat-free, egg free, refined sugar-free and vegetarian. You can make it dairy free by using soy yogurt or applesauce, and  gluten-free if you are able to get gluten-free oats (oats are naturally gluten-free but are often contaminated with gluten from being processed in the same plants as other gluten-containing grains). It is really versatile, and you can also use whichever fruit you have on hand or like best. I have one baking right now and it smells amazing!

Healthy Baked Quinoa Oatmeal

Preheat the oven to 350 degrees celcius

In a large bowl combine:

1 cup gluten-free flour mix 

1 cup quinoa flakes

1/2 cup rolled oats

2 teaspoons cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon salt

In a sepearate bowl combine:

3/4 cup rice milk (or almond milk)

1/4 cup real maple syrup or honey

1/4 cup yogurt (or applesauce)

Mix the wet ingredients with the dry ingredients and stir to combine. Set aside.

In a baking dish (I used a bread baking dish, it's all I had that was the right size but worked perfectly) add:

1 cup blueberries

1 pear, cut into cubes

1 apple cut into cubes

(or any other type of fresh or frozen fruit you love)

Spread the quinoa and oat mixture over the fruit, and sprinkle the top with a bit of quinoa
 flakes, oatmeal and cinnamon.

Bake at 350 degrees for about 30 minutes, until the top is golden brown and the fruit starts to bubble. 

Serve warm, topped with yogurt or eat plain.
Recipe adapted from The Sensitive Pantry.