It was April 24th 2010 and Paul had just returned
from a one week volunteer service trip in New Iberia Louisiana where he was
working with Mennonite Disaster Service in rebuilding home damaged by hurricane
Katrina. Along with many stories of hope
and human struggle to rebuild he raved about the food.
One breakfast stood out above all the rest Baked
Oatmeal. Building on what Paul
remembered I set about to create a version that was higher in protein and could
stand in as either a hot breakfast or a nutritious lunch that I could take to
work. Bake Oatmeal & Quinoa works as
both. We cut the baked oatmeal into
squares and divide into individual portions.
These are easy for me to grab in the morning and add to my lunch
bag. At work I heat the squares in the
microwave and add almond milk. The smell
of cinnamon in the lunch room has brought many requests for the recipe so here
it is.
Ingredients
2 cups gluten free oats
1/3 cup maple syrup
2 ½ cups almond milk
3 eggs
2 teaspoons cinnamon
1 ½ teaspoon baking powder
½ teaspoon salt
1 cup apple butter
1 cup dried fruit of your choice
1 cup chopped nuts
1 teaspoon vanilla
1 cup Quinoa
Mix all the ingredients together and
leave in the fridge overnight
Bake at 375 for 35 minutes.
Grandma Snyder
©2013-2015 twosnydergirls
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