Ingredients
Scale
- 1 cup quinoa
- 1 cup steel cut oatmeal
- 2 cups Silk Vanilla Soymilk
- 2 cups water
- 1 teaspoon kosher salt
- 2 eggs, lightly beaten
- 1 tablespoon baking powder
- 1 teaspoon vanilla
- 1 cup blueberries
- 1 banana, diced
- 2 tablespoons brown sugar (optional)
- 1/4 cup sliced almonds
Instructions
- In a large pot, bring oats, quinoa, soymilk, water and salt to a boil. Reduce heat to a simmer and let cook for 15 more minutes or until liquid is absorbed. Stir frequently. Let mixture cool for about 10 minutes.
- While mixture is cooling, preheat oven to 350 degrees and prepare an 8 x 8 baking dish with butter or cooking spray. I used spray coconut oil.
- Once quinoa and oat mixture has cooled slightly, stir in eggs, vanilla, baking powder, blueberries and bananas. Pour into prepared baking dish and sprinkle with brown sugar and almonds.
- Bake for 30-35 minutes or until fluffy and slightly golden. Remove from oven and let cool 10-15 minutes before serving. Top with toppings of your choice.