Description
Chocked full of nutrients and wholesome goodness from flax seed, quinoa, almond meal, and brewer’s yeast, this apple cinnamon baked oatmeal is good for everyone at your table, but is particularly helpful in boosting a nursing mother’s milk supply. Double this recipe for a 9×13 pan and have breakfast ready all week!
Ingredients
- 2 cups Old Fashioned Oats
- 1-½ cup Cooked Quinoa (see Note)
- ¼ cups Ground Flax Seed Meal
- ¼ cups Almond Meal
- 2 Tablespoons Brewer’s Yeast (not Nutritional Yeast!)
- 1 teaspoon Cinnamon Or More To Taste
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- ¼ cups Honey, Maple Syrup, Coconut Sugar (or Your Preferred Sweetener)
- ½ cups Heavy Cream Or Milk
- 2 whole Eggs, Lightly Beaten
- 1 cup Unsweetened Applesauce
- 1 teaspoon Vanilla Extract
- 1 whole Apple, Cored And Chopped Or Shredded (Peel Optional)
Preparation
Preheat oven to 350ºF and butter an 8×8 baking dish.
In a large bowl, combine oats, cooked quinoa (see note below), flax seed meal, almond meal, brewer’s yeast, cinnamon, baking powder, and salt.
In a separate bowl, combine sweetener, cream, eggs, applesauce, and vanilla. Add to dry ingredients, stir well to combine. Lightly mix in chopped apple.
Pour oatmeal into prepared baking dish. Dab with small pats of butter evenly on top. Bake for 25 minutes, or until set and oatmeal is pulling away from edges. Let sit 5 minutes before serving. Store covered in refrigerator. Serve warm with milk and your favourite nuts and/or dried fruit toppings.
Note: You can cook the quinoa in apple juice for added flavour, or in milk for a creamier texture, but water works just fine also. Quinoa can be cooked in a rice cooker (although I’ve never tried it with milk in the rice cooker). For this recipe, cook 2/3 cup of quinoa with 1 1/3 cups of liquid.
