This breakfast casserole has too much sugar to be considered healthy, but it’s high in protein and flavor.
Slideshow: Whole Grain Breakfasts
1 cup quinoa, rinsed
1 cup steel-cut oats
4 cups water
1 tablespoon cinnamon
1/2 cup brown sugar
1 teaspoon unsalted butter, for greasing the pan
2 eggs, lightly beaten
1/2 cup pure maple syrup, plus 2 tablespoons for drizzling
1 tablespoon baking powder
3/4 cup raw sliced almonds
How to Make It
Bring the quinoa, oats, 1/2 teaspoon kosher salt, and water to a rolling boil in a large pot. Reduce heat, add the cinnamon and brown sugar, and stir. Let the mixture simmer for 10 to 15 minutes, stirring occasionally. Once the water is absorbed into the grains, remove from heat, and let cool for 10 minutes.
Preheat oven to 350º. Butter an 8-by-8-inch or 11-by-7-inch baking dish and set aside. Lightly beat the eggs and slowly add them to the quinoa and oats mixture, stirring constantly. Add 1/2 cup of maple syrup, baking powder and 1/2 cup sliced almonds and mix well. Transfer the mixture to the baking dish, sprinkle the remaining almonds on top, and drizzle the remaining maple syrup over the almonds. Bake, uncovered, 25 to 35 minutes or until bubbly and brown on top. Let sit for 5 to 10 minutes, then serve.
The quinoa and steel-cut oats can be made a day ahead and refrigerated. Add eggs, baking powder, maple syrup
and almonds before baking.
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