It seems like the second September hits, Fall is the only thing on everyone’s brain.
Pumpkin flavored everything becomes readily available. Halloween candy starts proliferating the shelves. And it’s only a matter of time before the very first Christmas something or other will appear on the shelves. (I shudder just thinking about it.)
For me, fall begins to usher in more hearty meals like soups, chili’s, and baked oatmeals.
I seriously love baked oatmeal because of how easy it is to whip up a healthy breakfast without having to stand over the stove cooking it.
Between eggs and stove-top oatmeal, I’ve been craving a bit more simplicity in our morning routine. And a respite from stirring, chasing, scrambling, chasing, burning, chasing, silently cursing, chasing… You get the picture.
Thankfully, The Babe loves baked oatmeal. As in, had it for lunch, a snack, and even an appetizer before digging in (to her hot dog) for dinner.
I also love that there is some variation from our regular oats with the quinoa.
I suppose I could do a mixture of oats and quinoa when making them on the stove, but I never got that far. The Babe seriously ate strawberry oatmeal for 8 months straight before even entertaining something a little … different.
I’m not complaining, though. Breakfast has always been the best meal in this house.
Next time I make this, I’m probably going to add pecans and call it amazing.
I can already say this with 100% certainty because maple pecan granola is my favorite thing ever. And this baked oatmeal, with the deliciously (but not crazy overwhelmingly) sweet flavor is pretty darn close to perfection.
At the rate we’re going, I’m probably going to have to make another batch tomorrow.
5 minPrep Time
40 minCook Time
45 minTotal Time
- 11/2 cups rolled oats
- 1/2 cup quinoa, rinsed
- 1 tsp baking powder
- 1/2 cup brown sugar, lightly packed
- 1/4 cup chia seeds
- pinch of salt
- 2 cups almond milk
- 2 tbs maple syrup
- 1 egg, lightly beaten
- Preheat oven to 375°F.
- Lightly grease a 9x13 baking dish and set aside.
- Combine oats, quinoa, baking powder, brown sugar, chia seeds, and salt in a large mixing bowl.
- Add almond milk, maple syrup, and egg. Stir to combine.
- Pour mixture into prepared baking dish and place in oven.
- Bake for approximately 40 minutes or until edges start to turn golden brown.
- Let cool for 5-10 minutes.
- Cut and serve!
- Preheat oven to 325°F.
- Transfer serving portion to an oven safe bowl or ramekin.
- Place in oven for 7-10 minutes or until warm all the way through.
- Serve immediately!
Nightshade free, dairy free, wheat free*, gluten free*, and soy free. *The wheat and gluten free status of this recipe is dependent upon choice of oats.