Need an easy gluten free, dairy free and nourishing breakfast that the family can help themselves to on the run. This is perfect for when you are over porridge and overnight oats and a full cooked breakfast just isn’t an option. It is yummy served warm or cold.
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
3/4 cup quinoa, uncooked
3/4 cup whole oats, uncooked
1 1/2 cups fresh or frozen blueberries, or your favourite berry or fruit
400ml tin of coconut milk
2 large eggs
2 tabs honey
1 tsp pure vanilla extract
1 tsp cinnamon
pinch of salt
Greek yogurt, for topping (optional)
Rinse quinoa with cold running water, drain well. Mix together your quinoa, your oats and water. Spread over the base of a greased 20cm X 20cm baking dish.
Spread over your berries or other seasonal fruit.
In a bowl, whisk coconut milk, eggs, honey, vanilla extract, cinnamon and salt. Slowly pour the mixture over the fruit and oats. The fruit may float to the top.
Bake in moderate 180°C oven for 60 minutes.
Remove from the oven and let cool for a few minutes to set. Cut into 10 – 12 slices and serve hot, warm or cold with a dollop of coconut cream or Greek yogurt and extra seasonal fruit and a drizzle of maple syrup for the sweet tooth’s!
Store in your fridge for up to 5 days or freeze leftovers to bring out when you need a quick nourishing breakfast.
Mix up the seasonal fruits to add flavour, texture and nutrient variety to your mornings… enjoy