1 cup brown sugar, plus 2 tablespoons for sprinkling
1 teaspoon unsalted butter, for greasing the pan
2 eggs, lightly beaten
1 tablespoon baking powder
2 cups fresh or frozen blueberries
Instructions
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
1 cup 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 the baking powder and blueberries, and mix well. Transfer
the mixture to the baking dish, and sprinkle 2 tablespoons
brown sugar on top. 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 and blueberries before
baking.
Serving
Suggestions
I use half the sugar and none on top
Originally Submitted
6/10/2020
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