I stay pretty consistent with breakfast. There are only a few things that I really like to eat…
It really comes down to specific ingredients that I like to eat in the morning… When I heard that Tiffany had fallen in love with Marisa‘s latest quinoa recipe, I knew I wanted to try it.
As expected, I made quite a few modifications to Marisa’s original recipe, to suit my picky palate. I definitely recommend you check out her version which includes apricots, and all of her recipes for that matter. They all look so good! (Note: I’ve got my eyes on that Broccoli Pizza Crust she shared…)
The quinoa in this dish makes it extra filling as a breakfast dish. It reminds me of a warm sister dish to the PB Overnight Oats I usually eat, with an extra protein punch that keeps me full for hours. Try it… you’re going to love it!
Quinoa PB2 Breakfast Bake
Adapted from Uproot from Oregon
1/2 cup old fashioned oats + 1 Tbsp. for garnish
1 cup cooked quinoa
1 1/2 Tbsp. ground flaxseed + 1/4 cup water (1 1/2 flax eggs)
1/2 cup skim milk
1/4 cup prepared PB2 (about 6 Tbsp. PB2 powder + 4 Tbsp. water)
1/2 tsp. vanilla paste
1 1/2 Tbsp. brown sugar
1/2 tsp. cinnamon
1/8 teaspoon salt
sugar-free maple syrup, PB2
1. Make “flax eggs” by combining the ground flaxseed with water and letting it sit for 15 minutes until you get an eggy consistency. Note: This is the first time I ever experimented with this. Will definitely be using it in the future, as I don’t always have eggs on hand!
2. Preheat the oven to 350 degrees.
3. In a large bowl, combine oats, PB2, flax eggs, milk brown sugar, vanilla, cinnamon, and salt. Stir to combine.
4. Add quinoa and stir to combine. Note: I used cooked red quinoa, but you can use any color you prefer.
5. Grease your baking pan with cooking spray, and pour the contents of the bowl into the pan. Top with 1 Tbsp. of oatmeal to make it look pretty.
6. Bake for 20-25 minutes, checking starting around 20 minutes to ensure the middle is no longer ‘jiggly’ and that a crust has formed on top.
7. Let the oatmeal sit and cool for a few minutes, then slice into it and top with maple syrup and/or extra PB2.
Per 1/8 recipe serving (without toppings):
CAL 134; CARB 24g; FAT 2g; SAT FAT 0g; PROT 6g; FIB 3g; SUG 3g
WW Points Plus: 3; WW Smart Points: 4
If you like the sounds of this quinoa breakfast, you might also like this one: