Breakfast: Quoatmeal Muffins
What’s a Quoatmeal you ask? Well, let me tell you! It’s a tasty, and somewhat odd looking, combination of quinoa and oatmeal, in muffin form. I LOVE breakfast foods, but I HATE mornings. I can probably count on my fingers how many really good mornings I’ve had. With this morning thing being an issue, it’s important for me to have ready-made breakfasts. These look funny, not like any muffin you’ve seen before, but generally get a great response, from adults and kids alike.
This is a baked recipe, but unlike most baking, you can change it and add to it in any way without killing it. Start here, and have fun with it! If you find a great alternative, please share it. I’ve tweaked this recipe a number of times over the years. I originally found the recipe at The Weekend Chef. Below is my take on it, with variations listed.
Makes 10-12 muffins, in a 12 muffin tin
- 1/4 cup dry quinoa, cooked to make about 1 cup – cook according to instructions (*see below)
- 2 cups quick oats – dry
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon or to taste
- 2 eggs
- 1/2 cup milk/almond milk/other non-dairy milk
- 1/4 cup (or less) agave (or honey)
- 2 cups banana (~ 2 bananas)
- 1 cup fresh cherries or other small fruit (blueberries are my favorite)
Preheat oven to 325. Grease muffin tin. Coconut oil is great for greasing the tin, and imparts just the tiniest bit of flavor. Combine all ingredients in large bowl. This recipe comes out a bit wet, so you can easily reduce any of the liquid ingredients according to preference, either less or no milk, or cut back on agave – the sweetener. My bananas had been frozen, so were quite moist and sweet when added in. And the cherries were very juicy too. Pour mixture into muffin tin and cook at 325 for approximately 25 minutes. The extra muffins refrigerate well so they can last all week! And the lack of flour in the recipe means very little crumbs, so it’s easy to eat on the go.
Some people like to cook it longer and get a crunchy top. One of these days I’m going to try a nut topping. (of course ideally we all have a nice leisurely sit down breakfast, but in the real world, sometimes you gotta run!)
- you can use less milk (probably even no milk – or try yogurt!)
- try replacing the eggs with chia pudding, or just add chia seeds
- you can use less sweetener – and try other sweeteners
- I’ve replaced the bananas with pureed peaches (~2 cups) and think pureed pineapple would be fantastic!
- any small fruit works for the cherries part, dry or frozen work too (I’ve used blackberries, blueberries, chopped strawberries and obviously cherries)
- the pan doesn’t actually need to be greased, so less fat!
- baking cocoa adds a lovely smoky, slightly chocolaty flavor to the muffins, add some peanut butter and the kids will be hooked
NOTES: For those who get really hungry or do a lot in the mornings, adding extra quinoa or chia is another good option as that is the energy powerhouse in the recipe. A note on bananas: If you eat bananas in your house, always take the last one or so, or the ones that are overripe and pop them in the freezer. This makes for a quick, always ready addition to any baked good (breads, muffins, etc). When you need to use it, it takes less than 5 minutes to soften, just cut the peel open, and the banana goop just pours out! I used two bananas in this recipe, one a bit larger than the other.
* To cook quinoa: Bring 1/2 cup water to a boil, add rinsed, dry quinoa. Cover and lower to a simmer. Cook approximately 15 minutes until water is absorbed. Remove from heat and set aside.