Crunchy Quinoa Baked Oatmeal with Caramelized Strawberries and Coconut
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Crunchy Quinoa Baked Oatmeal with Caramelized Strawberries and Coconut
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cups uncooked quinoa, rinsed
- 1/3 cup loosely packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/3 cups canned lite coconut milk
- 1 large egg
- 2 teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and cooled
- 1 pint strawberries, stems removed
- 2 tablespoons butter
- 1/4 teaspoon salt
- 2 tablespoons brown sugar
- 2 tablespoons unsweetened flaked coconut
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, combine oats, rinsed quinoa, sugar, baking powder, cinnamon and salt. Mix well to combine. In a smaller bowl, whisk together coconut milk, egg, vanilla extract and melted butter. Add the wet ingredients to the dry, then spread in a small baking dish or pie plate. (Mine was 9-inch in diameter.) Bake for 30-35 minutes, or until golden on top and set.
- While baking, heat a skillet over medium-low heat and add butter. Add strawberries with a pinch of salt, tossing to coat. Cook until slightly golden then sprinkle with brown sugar and stir. Cook a few minutes more until soft and caramely. To toast coconut, add to a small saucepan over medium heat and stir for 5-6 minutes until golden. Remove immediately.
- Top oatmeal with strawberries and coconut and whipped cream if desired. You can add a little extra splash of milk too!
Notes
- [adapted from my strawberry banana cream baked oatmeal]
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