Oat And Quinoa Breakfast Cake Recipes

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STEEL-CUT OATS AND QUINOA BREAKFAST



Steel-Cut Oats and Quinoa Breakfast image

The best make-ahead breakfast! Full of fiber and protein will keep you full all morning. Keeps in the fridge for up to a week.

Provided by AnneP

Categories     Breakfast and Brunch     Cereals     Oatmeal Recipes

Time 40m

Yield 4

Number Of Ingredients 6

3 cups water
½ cup quinoa
½ cup steel-cut oats
2 tablespoons almond meal
2 tablespoons flaxseed meal
1 tablespoon ground cinnamon

Steps:

  • Bring water to a boil in a saucepan; add quinoa and oats. Simmer, stirring frequently, until water is absorbed and quinoa is tender, 15 to 20 minutes.
  • Stir almond meal and flaxseed meal into quinoa mixture; pour into a glass container and top with cinnamon. Let cool, about 15 minutes. Transfer to the refrigerator.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 30.6 g, Fat 4.7 g, Fiber 5.4 g, Protein 7.6 g, SaturatedFat 0.6 g, Sodium 7.9 mg, Sugar 0.6 g

OAT AND QUINOA BREAKFAST CAKE



Oat and Quinoa Breakfast Cake image

This is a family favorite. It makes weekday mornings a cinch! Who doesn't want cake for breakfast? Serve chilled, with Greek yogurt and a drizzle of honey.

Provided by Lindsay

Categories     Banana Desserts

Time 1h50m

Yield 10

Number Of Ingredients 17

1 cup almond flour
1 tablespoon coconut oil
2 tablespoons cold water, or as needed
3 eggs
2 cups vanilla soy milk
1 cup milk
⅔ cup maple syrup
⅓ cup hemp powder
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
2 apples, peeled and diced
1 ½ cups rolled oats, divided
1 cup uncooked quinoa
⅓ cup chopped pecans
¼ cup raisins
¼ cup flax seeds
1 banana, thinly sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Mix almond flour and coconut oil together in a bowl. Add enough water to form a thick dough. Press into the bottom of the baking dish to form a crust.
  • Beat eggs in a large bowl until smooth. Add soy milk, milk, maple syrup, hemp powder, cinnamon, and nutmeg; beat until combined. Stir apples, 1 1/4 cup oats, quinoa, pecans, raisins, and flax seeds into the batter.
  • Spread banana slices over crust. Pour batter evenly over banana slices. Sprinkle remaining 1/4 cup oats on top.
  • Bake in the preheated oven until cake is mostly set but retains some moisture, about 1 hour. Let cool to room temperature, about 30 minutes. Cover and chill before serving.

Nutrition Facts : Calories 407.2 calories, Carbohydrate 52.5 g, Cholesterol 57.8 mg, Fat 17.2 g, Fiber 7.7 g, Protein 14.1 g, SaturatedFat 3.2 g, Sodium 60.2 mg, Sugar 22.8 g

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