Go Back
+ servings
0 from 0 votes
Leave a Review »
Yield: 4
Crunchy Quinoa Baked Oatmeal with Caramelized Strawberries and Coconut
Total Time:
45 mins
 
Ingredients
  • 1 1/2 cups old-fashioned rolled oats
  • 3/4 cups uncooked quinoa, rinsed
  • 1/3 cup loosely packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/3 cups canned lite coconut milk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 pint strawberries, stems removed
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 tablespoons unsweetened flaked coconut
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, combine oats, rinsed quinoa, sugar, baking powder, cinnamon and salt. Mix well to combine. In a smaller bowl, whisk together coconut milk, egg, vanilla extract and melted butter. Add the wet ingredients to the dry, then spread in a small baking dish or pie plate. (Mine was 9-inch in diameter.) Bake for 30-35 minutes, or until golden on top and set.
  3. While baking, heat a skillet over medium-low heat and add butter. Add strawberries with a pinch of salt, tossing to coat. Cook until slightly golden then sprinkle with brown sugar and stir. Cook a few minutes more until soft and caramely. To toast coconut, add to a small saucepan over medium heat and stir for 5-6 minutes until golden. Remove immediately.
  4. Top oatmeal with strawberries and coconut and whipped cream if desired. You can add a little extra splash of milk too!

Did you make this recipe?

Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.

I appreciate you so much!