Serve this for a satisfying brunch (It takes about an hour and a half to prepare.) It’s especially good with hot chocolate, hot cacao drinks, or chocolate herb tea.
BAKED QUINOA AND OATMEAL (Pantry Cooking II)
1/2 cup quinoa, rinsed
2 tablespoons chia seeds
1/2 cup chopped dried apples
1-3/4 cups boiling water
1-1/2 cups milk
1/3 cup maple syrup
2 tablespoons vegetable oil
1-1/2 teaspoons vanilla
1-1/2 cups regular rolled oats
1-1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup chopped pecans
1/2 cup dried cranberries
Preheat oven to 375o. Grease an 8-inch square baking pan or 2-quart casserole dish.
In a large bowl, stir together the rinsed quinoa, chia seeds, and dried apples. Pour boiling water over them and stir to combine. Allow to sit for 15 minutes.
In a medium bowl, whisk together milk, maple syrup, oil, and vanilla.
Stir the soaked quinoa mixture to combine well. Add oats, cinnamon, ginger, and salt. Stir well to combine. Stir in liquid ingredients. Add pecans and cranberries. Mix until ingredients are evenly distributed.
Pour into the greased pan and spread evenly. Cover with foil; bake 20 minutes. Remove foil; bake 25 minutes. Cool 10 minutes before serving. Serves up to 12.
