Breakfast for 9

Gingerbread Quinoa Oatmeal

Name: Gingerbread Quinoa Oatmeal
Total time: 70 min
Yield: 9 servings
Cuisine: American
Ingredients: 2 cups almond milk; 1 ripe banana; 2 tbsp blackstrap molasses; 5 large medjool dates; 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; 1/2 cup uncooked steel cut oatmeal; 1/4 cup mini chocolate chips (optional)

Quinoa and steel-cut oats bake with banana, dates, molasses, warm spices, and almond milk for a soft breakfast casserole.

$0.59per serving $

70 minstart to table

9servings

American Vegetarian Vegan Dairy-free Kid-friendly Budget Breakfasts Holiday Winter

Ingredients

2 cups almond milk
1 ripe banana
2 tbsp blackstrap molasses
5 large medjool dates
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
1/2 cup uncooked steel cut oatmeal
1/4 cup mini chocolate chips (optional)

Steps

Heat the oven to 375 F and grease a 9-by-9-inch baking dish with cooking oil.
Blend the almond milk, banana, molasses, dates, flaxseed, and vanilla until mostly smooth.
Stir the blended mixture with the quinoa, oats, ginger, cinnamon, salt, cloves, and nutmeg in the baking dish.
Sprinkle the chocolate chips over the mixture if using, then bake for 45 minutes until the center is set.
Cool the baked oatmeal for 10 minutes before cutting it into portions.