Baked Quinoa and Oatmeal Apple Pie

Posted on by Lisa Codina 1528 Views

This recipe is a perfect example of another recipe gone bad, well, overcooked!  I made a huge batch of quinoa the other day with the intention of preparing some of our favourite meals for the week, like Quinoa Tabbouleh and Caramelized Onion Lentil and Raisin Quinoa.  Well, with two kids vying for my attention it wasn’t a surprise that I ended up with a mushy pot of overcooked quinoa! Lesson learned: set the timer!

We all know that quinoa doesn’t come cheap, so the last thing I wanted to do was throw it out.  In retrospect, I could have easily mixed in some yogurt and fresh fruit for a light morning snack but of course, my recipe wheels were turning and so I decided to come up with something new!

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This isn’t your average baked oatmeal, in fact, I was torn between calling it baked oatmeal or a pie.  It has a crumbly, buttery texture, just like apple pie but it is also packed with a nutty crunch and creamy quinoa and oatmeal.

Baked oatmeal, cake, pie…call it what you’d like.  I call it, “delicious!”

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Ingredients
(Yields 16 2×2 pieces)
1 packed cup cooked quinoa
1 cup rolled oats (not instant)
1/2 cup finely chopped hazelnuts (or nut of choice)
1/4 cup unsweetened coconut flakes
1 tsp. cinnamon
1 tbsp. ground flax seed (optional)
1/8 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups almond milk (breast milk, formula or milk of choice)
*If you prefer a creamier consistency add an extra 1/4-1/2 cup of milk
1 organic egg, beaten
2 tsp. vanilla
1/4 cup coconut oil (or butter or applesauce)
1/3 cup raw honey (or other sweetener)
1 apple of choice, finely diced
1 apple of choice, sliced thinly

Heat oven to 375 degrees.

In a large bowl, gently mix all the dry ingredients. Once combined, add the wet ingredients, including the diced apple and mix with a large wooden spoon until well combined.

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I had my sous-chef do all the hard work!

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Pour mixture into an 8×8 inch baking dish layered with parchment paper.

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If desired, add sliced apple, layering over the top of the mixture.

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Baked for 25-30 minutes until the crispy and golden brown.
*TIP: To check for doneness, place a fork in the middle of the pan. If it comes out clean, it is cooked.

Remove from the oven immediately while the oatmeal is still somewhat spongy.

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Serve warm with a dollop of Greek yogurt or vanilla ice cream for a sweet treat or with a tall glass of milk (or espresso for the adults!).

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  • http://berlinbythebay.com/ Jordan | Berlin by the Bay

    Way to improvise! This looks delicious, good job!

    • Lisa @bitesforbabies

      I know, lol! I surprised myself at how good it turned out ;-)

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