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  • Ilene Cohen

Baked Blueberry Walnut Quinoa Oatmeal


Ingredients:

  • 1/4 cup dried oats (I like Bob's Red Mill gluten free instant oats)

  • 1/8 cup dry quinoa

  • 2 TBSP coconut milk OR almond milk (Silk unsweetened vanilla is a decent choice, or you can make your own -- I will teach you how in another newsletter)

  • 1 TBSP walnuts

  • 1/2 cup blueberries (fresh or frozen) -- I use frozen organic blueberries

  • 1 organic egg OR vegan option: 1 TBSP chia seeds + 2 TBSP water

  • 1 tsp organic extra virgin coconut oil

  • 1/4 tsp aluminum free baking powder

  • dash of cinnamon

  • dash of Pink Himalayan sea salt

Directions:

  1. Preheat oven to 375 degrees.

  2. Mix dry ingredients (oats, quinoa, baking powder,etc.) in a small bowl

  3. Beat egg and stir in with dry ingredients -- if using chia seeds plus water, mix and let sit for 5 minutes and then mix in with dry ingredients

  4. Heat coconut oil in small skillet for 1 minute and pour into the mixture.

  5. Stir in blueberries

  6. Transfer mixture into a baking pan/dish.

  7. Bake for 15-20 minutes, until lightly browned on top (see the beautiful photo I took of my creation).

Serves: 1

Nutritional Information:

Calories: 364

Total Fat: 16 grams

Cholesterol: 164 mg

Sodium: 87 mg

Total Carbohydrate: 42 grams

Dietary Fiber: 7 grams

Protein: 15 grams

You can top with 1 TBSP of maple syrup as a delicious option. I recommend adding to a small cup and dipping in. This recipe is FODMAPs friendly, as the oats are only 1/4 cup and I leverage it with the dry quinoa. The egg and walnuts give it a great boost of protein, and the blueberries make it amazingly high in antioxidants. Enjoy!


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