Baked Quinoa (or Oats) with Pumpkin and Bananas (SRC)

November 24, 2013 at 10:00 pm 7 comments

I sure hope you aren’t tired of pumpkin yet! I have a delectable baked dish that can triple as breakfast, a quick snack or a healthy dessert…now that’s a win in my book.

baked pumpkin quinoaIt’s Secret Recipe Club time again this month, and I was assigned Laura’s darling blog, A Healthy Jalapeño. Not only does Laura have a laundry list of recipes I want to try, she seems like “my type of people”…and the way she describes herself as “having no special talents, but I am passionately curious” is one fantastic statement. I searched through multiple recipes that I debated on trying this month, but finally settled on Baked Oatmeal with Pumpkin and Bananas. Not only is this a dish that’s appropriate for pumpkin and holiday season, I was enticed by the layered look and the combination of flavors. Prior to making this dish, I hadn’t combined pumpkin and bananas but I loved it!
baked pumpkin quinoa slice

Since I can’t leave well enough alone, I made a few changes based on preference and what I had on hand: I swapped out quick oats for quinoa flakes, used maple syrup instead of brown sugar and added maple extract to quinoa mixture. I wound up adding milk to the flakes as well because the mixture appeared to be a little dry for the middle and wanted to ensure it would cook. I also threw in 1/3 cup of pepitas in addition to walnuts (in lieu of pecans) for a little color and to play up the pumpkin flare.

I served this both warm and cold and thought it was delicious! If you don’t like it cold though, I blame it on my cold-pizza and refrigerated leftover fetish :) For a healthy dessert option, I drizzled my “yogurt glaze” over a slice to amp up the protein and to give it a more dessert-like feel.

baked pumpkin quinoa 2

Baked Quinoa with Pumpkin and Bananas (adapted from A Healthy Jalapeño)
Gluten-free, Oil-free, Dairy-free, Nut-free Option, Vegetarian, Refined Sugar-free

Ingredients
4 medium ripe bananas, (the riper the better) sliced into 1/2″ pieces*
1 (15 oz) can organic pumpkin puree (not pumpkin pie)
1 tbsp honey
2 Tbsp maple syrup (or 2-3 tbsp coconut sugar, sucanat, or brown sugar)
1 cup uncooked quinoa flakes (or gluten free quick oats)
1/2 cup chopped walnuts (or pecans) – omit for nut-free and substitute more pepitas if desired
1/3 cup pepitas
1/2 tsp baking powder
3/4 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1/4 tsp nutmeg
pinch of sea salt
1 1/2 cups unsweetened Almond milk, divided (or any milk you desire)
1 egg, whisked
1/4 – 1/2 tsp maple extract (optional)
1 tsp pure vanilla extract

Garnish and serving ideas  (optional)
a drizzle of maple syrup or honey
sprinkle of cinnamon or nutmeg
extra pepitas, walnuts or pecans
coconut cream
Greek yogurt
Yogurt “glaze”

Directions

1. Preheat the oven to 375°. Lightly spray a 9 x 9″ ceramic baking dish with cooking spray or coconut oil (my favorite) or line with parchment paper and set aside.
2. Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle 1/4 tsp of the cinnamon, honey and cover with foil. Bake 15 minutes, until the bananas get soft (I didn’t cook them until mushy though).
3. Meanwhile, in a medium bowl, combine the quinoa flakes (or oats), pepitas, 1 cup of milk, half of nuts, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg and salt; stir together.
4. In a separate bowl, whisk together the pumpkin, maple syrup, maple extract, maple syrup/sweetener, remaining 1/2 cup of milk, egg, and vanilla extract.
5. Remove the bananas from the oven, then spread the quinoa mixture over the bananas. Next, pour the pumpkin mixture over the quinoa, spreading to make sure to distribute the mixture as evenly as possible. Sprinkle the remaining nuts over the the top.
6. Bake for about 32-38 minutes (mine baked for 38), or until the top is golden brown and the pumpkin and quinoa has set. Garnish with nuts/seeds/yogurt if desired and serve!

*If you aren’t a fan of bananas, try swapping out apples for a different taste.

baked pumpkin quinoa bite
For more recipes from this month’s reveal, please click here!

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Entry filed under: Breakfast, Dessert, Gluten Free, Refined Sugar Free, Sides and Snacks. Tags: , , , , , , , .

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7 Comments Add your own

  • 1. turnips 2 tangerines  |  November 25, 2013 at 11:46 am

    Wonderful src pick~ Sounds delicious~ Lynn @ Turnips 2 Tangerines~Happy Thanksgiving~

    Reply
  • 2. hapatite  |  November 25, 2013 at 1:13 pm

    This looks so colorful!

    Reply
  • 3. Melissa  |  November 25, 2013 at 4:17 pm

    This is a beautiful looking dish! Perfect for this time of year! Great pick this month :)

    Reply
  • 4. Bean  |  November 25, 2013 at 6:47 pm

    That is so creative and looks absolutely amazing! It looks like the perfect weekend breakfast!

    Reply
  • 5. Tara  |  November 25, 2013 at 7:33 pm

    Such a creative combination! Great pick for autumn

    Reply
  • 6. sallybr  |  November 26, 2013 at 6:48 pm

    I just had a pumpkin post on my blog last week, so no, I am NOT tired of pumpkin!

    beautiful recipe, very creative and a great choice for your Reveal Day this month!

    Reply
  • 7. JJ - 84thand3rd  |  December 4, 2013 at 4:33 pm

    Oh I want this immediately! I never get tired of pumpkin ;D Great choice for SRC!

    Reply

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