Baked Quinoa and Oatmeal

There is no doubt that quinoa is a great way to start the day, but up until now I’ve never been successful at getting my children on the bandwagon.  The baby (Ok, he’s five but who’s counting?) always wants eggs and toast and my oldest (aka the commander) is a lot like me in that he would generally prefer something other than breakfast food in the morning.

Still, I couldn’t help but want to try out the Baked Oatmeal recipe from Super Natural Every Day. I knew it had all makings for the perfect quinoa breakfast that my kids would love.

Its the perfect dish for a brunch or just a lazy weekend morning.

rinsing quinoa
Soaking Quinoa Helps Make it Softer and Easier to Rinse


I actually started putting it together the night before because I would rather use my time in the morning drinking coffee and snuggling with the boys before they jump into action than working in the kitchen.

So, I started out by soaking the quinoa to make it softer and help get rid of the saponin.

I then got out everything I was going to need.  (Of course, some things had to go back in the fridge but I always like to do this prior to cooking just to make sure I have everything.)




It didn’t take long at all to put everything together in the morning.

I had plenty of time to drink coffee and snuggle while the quinoa casserole baked.

Baked Quinoa and Oatmeal

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 8

Calories per serving: 236

Fat per serving: 8.44


  • 1 cup rolled oats
  • 1 cup quinoa, soaked and rinsed
  • 1/2 cup toasted walnuts
  • 1/3 cup natural sugar or maple syrup
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 2 cups low fat milk
  • 1 large egg
  • 3 T unsalted butter, melted
  • 2 tsp vanilla
  • 2 bananas, cut into pieces
  • 1 1/2 cups mixed berries


  1. Preheat oven to 375 and spray olive oil in your pan to prevent sticking.
  2. Mix together oats, quinoa, half of walnuts, sugar (if using otherwise add maple syrup with wet ingredients), baking powder, cinnamon and salt. (Note: this can be done ahead of time.)
  3. In a separate bowl lightly beat egg and add in milk, vanilla, maple syrup (if using) and half of the slightly cooled butter.
  4. Place banana slices on the bottom of the prepared pan. Top with 2/3 of the berries and cover with oat mixture. Pour wet ingredients over and make sure the dry ingredients are covered. Top with remaining berries and walnuts.
  5. Bake for 40 minutes. Drizzle with remaining melted butter and additional maple syrup or sugar if desired.

Adapted from Super Natural Every Day
Nutritional Data Calculated Using Maple Syrup

If you have quinoa recipes you would like to share, I would love to hear from you!


  • Momofboys

    This looks great! I have recently started using almond milk instead of regular milk, but have never cooked with it. Can you substitute with it in this recipe and follow the same measurements and directions? As an aside, I made your stuffed peppers last night and all I can say is – YUM! Had hubby grill the peppers and made a batch of quinoa the night before which made prep even easier. DH said it needed a little diced red onion, but I thought it was perfect as written. Especially loved the cilantro sauce. Thanks for all the great ideas!

    • Wendy Polisi

      Yep, you can substitute almond milk in almost all dishes just like you would regular milk.  I started using it after watching Cupcake Wars on the Food Network, where this Vegan chef won the whole thing.  That really opened my eyes to the fact that you could make substitutes without sacrifice.  My youngest will even drink almond milk now – which is amazing because my boys are VERY picky eaters. 

      I'm so glad that you guys liked the peppers!  I think red onion would be nice!  I'm going to try that next time I make this.

  • Julie

    do you think it's ok to use frozen berries in this recipe?

    • Wendy Polisi

      Yes, I think it would be fine.  I also think you could substitute different fruits if you wanted.  I think its the kind of dish that is pretty forgiving.  It's also great leftover!  I actually had it for lunch today.  (I made it yesterday)

    • Kathy

      absolutely, I have and it turned out beautifully! Enjoy!

  • Dawna

    Do you have the calorie and sugar count on this recipe. It looks delish! :0)

    • Wendy Polisi

      Nutritional info is up now!

      Sent from my iPad

  • Bekah O.

    Hi Wendy – I was a little confused by the recipe since it asks for sugar in one area and maple syrup in another. But in the list of ingredients, it says sugar OR maple syrup. Can you clarify for me? Also, would agave work as a substitutes? Thanks and I love your recipes!

    • Wendy Polisi

      Hi!  Thanks for letting me know it is confusing.  I was trying to give instructions for both because if you used sugar you would add it with the dry ingredients and if you use maple syrup you would add it with the wet ingredient.  I think agave would work great and I was going to make it with that but I couldn't find my agave nectar when I went to get started.  (Turns out it was tipped over in the back of the pantry….so much for my kitchen organization skills!)

    • Judy

      Read it again. It says sugar (if using) and it says maple syrup (if using) that means if you are using sugar, use it through out the whole recipe. If you are using Maple syrup then use it through out the whole recipe. Which ever you are using. Not both in the same recipe.

  • Ralph

    There are only the two of us at home. I noticed that it serves 8. Is this something you can keep where you can keep the leftover in the Frig and either reheat or eat cold the next day?

    • Wendy Polisi

      Yep!   I can personally attest to the fact that it is great reheated!  I had it for lunch today!

  • Kelly

    Do you have any idea on the amout of protein in this dish? I recently had gastric bypass surgery (well, a little over 3 months ago) and I struggle to get protein in every day with only eating a cup of food a day!!!!

    • Wendy Polisi

      The nutritional info is below the recipe – its got around 6 grams of protein per serving.  You may want to consider a quinoa only dish since your intake is limited and the quality of protein is superior.

      Sent from my iPad

  • Donna


    This sounds amazing! What size pan did you use when you made it?

    • Wendy Polisi

      I was traveling so it wasn't my pan and I can't go measure it for you but it was close to a 13 x 9 a maybe slightly smaller.  I hope you enjoy.

      Sent from my iPad

  • Molly

    I made this tonight for dinner with frozen berries and maple syrup and it was great! I didn't read the part where you said you soaked the quinoa first so it was a little under done/crunchy or something. So, how long do you soak it and do you have to adjust the amount of liquid you add later because of that? Thanks for the recipe!

    • Wendy Polisi

      I soaked the quinoa about an hour and mine wasn't crunchy.  No, you don't need to adjust the liquid in this instance.  Glad you enjoyed it!

      Sent from my iPad

  • Kathy

    I made this for breakfast last weekend. I thoufht i'd died and gone to heaven! It was soooooo good. My kids (3&6) also loved it. Could it be done with non quick oats? Also Im wondering if it could be adapted to a dessert recipe. I want to do something with frozen mangos today and im trying to figure out if I could adapt it.

    • Wendy Polisi

      Kathy, I'm so glad you enjoyed it! I think it would work with any type of oats, you just need to adjust the cookig time. I had never thought to adapt this to a dessert but I'm sure it would be AMAZING! You have given me a great idea to play around with!

      • Kathy

        My kids still love this. They get so excited when I tell them that I'm making "that-quinoa-apple-crisp-breakfast-recipe". Its also great with some apple mixed in with the berries. :-) <3 Thank you! Keep up the great work!

  • Audi from Florida

    I made this last night and had it for breakfast. It was so yummy! I didn't soak the Quinoa, but it turned out great anyway!
    I used strawberries, bananas, frozen blueberries and fresh peaches cut up.

    • Wendy Polisi

      I'm so glad you enjoyed it!   I haven't made this in a while – I need to make it again!

  • LoneTreeMama

    Thanks for this recipe! I just made it for my very picky kids and they loved it! I used Truvia instead of sugar, 1/2 the butter with 2 Ts applesauce, red quinoa and fresh strawberries. My 9 year old thinks I served him dessert! I am trying to eat clean and my daughter has celiac disease so your website is a blessing! Thanks and keep up the good work. I am making one of your sides this afternoon for dinner!

    • Wendy Polisi

      I'm so glad it worked for you and your kids!  My youngest loves this one too!  I'm trying to eat clean too and actually going to be starting a new “clean eating” website really soon. :)  I have so many non-quinoa recipes I want to share!  Thanks for reading!  Wendy

  • arlene

    This sounds delicious. I'm new to cooking quinoa and I love it. I'm also trying to eat steel cut oats, could you use that in the recipe and how would you adapt the recipe for steel cut oats? thanks

    • Wendy Polisi

      I haven't tried it with steel cut oats, but my guess is that you would want to cook it a bit longer – maybe an additional 10-15 minutes?

  • Denny A.

    Wendy: This recipe sounds delicious, I'm going to have to try this recipe . Do you possibly have another recipe that uses oatmeal that takes a little less time. I get up early enough as it is and am always pressed for time . Thank you

    • Wendy Polisi

      This is definitely a make on the weekend kind of dish. I actually don't have another oatmeal recipe on the site because I can't do anything remotely sweet in the morning. There is one in the cookbook. Email me if you want and I'll send you the recipe.

  • katharine

    Yummy! I made the following changes to make it work for our family (need low sugar). I used unsweetened soy milk for the milk and instead of sugar or maple syrup I used 2/3 teaspoon of sweetleaf stevia extract (liquid). I also left out the walnuts and just added them onto mine at the end since my kids didn't want the nuts. I also added a teaspoon of coconut oil to mine at the end. It seems like a very flexible recipe – thank you! I will definitely make this again.

  • Kristy

    What size pan?

    • Gina

      I used a 13 x 9. Worked perfectly!

  • Heather

    How long do you typically spoak the quinoa?

    • Wendy Polisi

      I don't always soak quinoa but when I do I soak it for at least an hour.

  • Linda

    Hi Wendy,

    What size is a “pretty big pan” please?

    • Wendy Polisi

      I used a 13 x 9 .

  • Wendy Polisi

    Thanks Judy!

  • Wendy Polisi

    I love it when I hear kids eating my recipes :)!  So glad you all love it.