Food Recipes Breakfast & Brunch Oatmeal Blueberry Baked Quinoa and Oatmeal 2.0 (1) 1 Review Blueberries are great on top of baked quinoa with steel-cut oats. They're even better cooked inside. You can't go wrong with fresh or frozen blueberries. Slideshow: Healthy Breakfasts By Emily Farris Emily Farris Emily Farris is a food and lifestyle writer whose work has appeared in Food & Wine, Food52, Country Living, CNN, The Daily Beast and many more. She has also written a cookbook, Casserole Crazy: Hot Stuff for Your Oven and appears in Women on Food by Charlotte Druckman. Food & Wine's Editorial Guidelines Published on December 26, 2013 Save Rate PRINT Share Close Photo: © Emily Farris Active Time: 45 mins Total Time: 1 hr 15 mins Yield: 6 Cook Mode (Keep screen awake) Ingredients 1 cup quinoa, rinsed 1 cup steel-cut oats Kosher salt 4 cups water 2 tablespoons cinnamon 1 cup brown sugar, plus 2 tablespoons for sprinkling 1 teaspoon unsalted butter, for greasing the pan 2 eggs, lightly beaten 1 tablespoon baking powder 2 cups fresh or frozen blueberries Directions Bring the quinoa, oats, 1/2 teaspoon kosher salt and water to a rolling boil in a large pot. Reduce heat, add the cinnamon and 1 cup brown sugar, and stir. Let the mixture simmer for 10 to 15 minutes, stirring occasionally. Once the water is absorbed into the grains, remove from heat, and let cool for 10 minutes. Preheat oven to 350º. Butter an 8-by-8-inch or 11-by-7-inch baking dish and set aside. Lightly beat the eggs and slowly add them to the quinoa and oats mixture, stirring constantly. Add the baking powder and blueberries, and mix well. Transfer the mixture to the baking dish, and sprinkle 2 tablespoons brown sugar on top. Bake, uncovered, 25 to 35 minutes or until bubbly and brown on top. Let sit for 5 to 10 minutes, then serve. Make Ahead The quinoa and steel-cut oats can be made a day ahead and refrigerated. Add eggs, baking powder and blueberries before baking. Originally appeared: October 2011 Rate It Print