Triple Berry Quinoa Oatmeal Bake

The original recipe was shared by Ruth Betts Community School in Flin Flon, Manitoba, and adapted by our Nutrition team.  

Ingredients 

2¼ cups (560 ml) quick oats 

½ tbsp (7.5 ml) baking powder 

½ cup (125 ml) brown sugar 

1 tbsp (15 ml) cinnamon 

1 cup (250 ml) quinoa, cooked in 2 cups/500 ml of water* 

1½ cups (350 ml) frozen blueberries 

¾ cup (175 ml) frozen raspberries 

¾ cup (175 ml) frozen strawberries 

2½ cups (625 ml) milk or dairy-free milk  

3 eggs (or 3 chia eggs)** 

½ cup (125 ml) unsweetened apple sauce 

¼ cup (60 ml) maple syrup 

Directions 

1. Preheat oven to 350°F (170°C). 

1. In a large bowl, mix the oats, baking powder, brown sugar and cinnamon.  

1. Make a well in the centre and add the cooked quinoa, fruit, milk, eggs, apple sauce and syrup. Stir well to combine.  

1. Pour into a 9’ x 13’ (23 cm x 33 cm) baking dish.  

1. Bake for 45 to 60 minutes.  

*To cook quinoa: Combine 1 cup (250 ml) of quinoa and 2 cups (500 ml) of water in a saucepan. Bring to a boil over medium-high heat, then reduce heat to simmer, and cook covered for 15 minutes until the water is absorbed. You can prepare the quinoa the day before and store in the fridge until ready to use in this recipe. 

**To prepare chia eggs: For each chia egg, mix 1 tbsp (15 ml) of chia seeds and 3 tbsp (45 ml) of water in a bowl. Let sit for 10 minutes, until it becomes jelly-like. For this recipe, triple the quantities to make 3 eggs.