Name: Gingerbread Baked Quinoa and Oatmeal
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 9
Ingredients: 2 cups almond milk (I used unsweetened vanilla); 1 medium ripe banana; 2 tbsp blackstrap molasses; 5 large Medjool dates, pitted; 2 tbsp ground flaxseed; 1 tsp vanilla extract; 2 tsp ground ginger; 2 tsp cinnamon; 1/4 tsp salt; 1/4 tsp cloves; 1/4 tsp nutmeg; 1/2 cup uncooked quinoa, rinsed; 1/2 cup uncooked steel cut oatmeal (use certified gluten-free if necessary); 1/4 cup mini chocolate chips (optional)

Description

Packed with winter's best flavors (plus a hefty dose of plant-powered protein and fiber), this healthy and delicious oatmeal bake makes the perfect Christmas morning breakfast

Ingredients

Scale

2 cups almond milk (I used unsweetened vanilla)
1 medium ripe banana
2 tbsp blackstrap molasses
5 large Medjool dates, pitted
2 tbsp ground flaxseed
1 tsp vanilla extract
2 tsp ground ginger
2 tsp cinnamon
1/4 tsp salt
1/4 tsp cloves
1/4 tsp nutmeg
1/2 cup uncooked quinoa, rinsed
1/2 cup uncooked steel cut oatmeal (use certified gluten-free if necessary)
1/4 cup mini chocolate chips (optional)

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Instructions

Preheat oven to 375F. Grease an 8x8in baking dish with cooking spray.
Place almond milk, banana, molasses, dates, flax, vanilla, ginger, cinnamon, salt, cloves, and nutmeg in a blender (I used my Nutribullet). Blend until smooth.
Dump into a medium mixing bowl. Add uncooked quinoa and oatmeal, stirring to combine. Stir in chocolate chips.
Pour mixture into baking dish and bake for an hour.
Cool on a wire cooling rack for at 30-45 minutes prior to slicing. Top with whipped cream (I used vegan Tru-Whip) and chocolate chips for an extra treat!

Notes

Inspired by iFoodReal