Baked Quinoa and Oatmeal

Why You’ll Love This Recipe

I like how this dish combines the nuttiness of quinoa with the comforting texture of baked oatmeal. The bananas and berries add natural sweetness and freshness, while the walnuts bring crunch. It’s not overly sweet, which makes it versatile—I can drizzle more maple syrup on top if I want, or enjoy it as is for a healthier start. It’s also gluten-free and vegetarian, so it works for a variety of diets.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup rolled oats
1 cup quinoa soaked and rinsed
½ cup toasted walnuts
⅓ cup maple syrup
1 teaspoon baking powder
1 ½ teaspoon cinnamon
½ teaspoon sea salt
2 cups low fat milk
1 large egg
3 tablespoon unsalted butter melted
2 teaspoon vanilla
2 bananas cut into pieces
1 ½ cups mixed berries

Directions

1. Preheat oven to 375°F and lightly spray a baking dish with olive oil.

2. In a bowl, mix oats, quinoa, half the walnuts, baking powder, cinnamon, and salt.

3. In another bowl, whisk egg, then stir in milk, vanilla, maple syrup, and half of the melted butter (cooled slightly).

4. Place banana slices on the bottom of the prepared pan. Top with ⅔ of the berries and cover with the dry oat mixture.

5. Pour wet ingredients over the top, making sure everything is evenly soaked. Sprinkle on the remaining berries and walnuts.

6. Bake for 40 minutes until set and golden.

7. Drizzle with the remaining butter and extra maple syrup if desired before serving.

Servings and Timing

This recipe makes 8 servings. Prep time is about 20 minutes, baking time 40 minutes, for a total of 1 hour.

Variations

Sometimes I swap the berries for chopped apples or pears, especially in the fall. If I want it more indulgent, I add chocolate chips or shredded coconut. For a vegan version, I use almond milk and replace the egg with a flax egg. I’ve also made it with pecans instead of walnuts for a different nutty flavor.

Storage/Reheating

I store leftovers in the fridge for up to 5 days. To reheat, I warm a slice in the microwave for 30–45 seconds or in the oven at 350°F until heated through. This dish also freezes well—I wrap individual portions and thaw overnight in the fridge before reheating.

FAQs

Do I need to soak the quinoa first?

Yes, I always soak and rinse it to remove bitterness and improve texture.

Can I use steel-cut oats instead of rolled oats?

I don’t recommend it here since steel-cut oats need longer cooking. Rolled oats give the best texture.

Can I make this dairy-free?

Yes, I use almond, oat, or coconut milk instead of cow’s milk.

What fruits work best?

I love berries and bananas, but apples, pears, or peaches work well too.

Can I prepare this the night before?

Yes, I assemble everything, cover it, and refrigerate overnight. I just bake it fresh in the morning.

Is this sweet enough on its own?

It’s mildly sweet. I sometimes add extra maple syrup when serving if I want it sweeter.

Can I skip the nuts?

Yes, I leave them out or replace them with seeds like pumpkin or sunflower.

How do I know when it’s done baking?

The top should be golden and the center set, not watery.

Can I freeze baked oatmeal?

Yes, I portion it into slices, wrap tightly, and freeze for up to 2 months.

Is this good for meal prep?

Absolutely—I make a batch on Sunday and enjoy it as a quick breakfast all week.

Conclusion

This baked quinoa and oatmeal is one of my favorite ways to enjoy a nourishing breakfast that’s both filling and delicious. The combination of oats, quinoa, fruit, and nuts makes it wholesome, while the baked texture feels comforting. I love how versatile it is, and it’s always a hit whether I’m serving it fresh out of the oven or reheating a slice during a busy weekday morning.