Cookbook Review + Blueberry Oat & Quinoa Breakfast Bake

I recently had the opportunity to peruse a wonderful new low-FODMAP cookbook from Julie at the Calm Belly Kitchen. Julie is a health coach for women with IBS. Believe me, as complicated and intricate as the low-FODMAP diet can be, some coaching and guidance is much-needed! In addition to the coaching, she is an experienced recipe developer and has some wonderful recipes on her blog.

Julie’s e-book is called The Calm Belly Kitchen Cookbook. I was very impressed with the recipes and bright and colorful photos. There are so many recipes that I’m looking forward to trying!

The recipe that caught my eye first was the Blueberry Oat & Quinoa Breakfast Bake. I love a good breakfast recipe and oatmeal is one of my comfort foods, so I couldn’t wait to try it out. I was not disappointed! My husband and I both enjoyed this dish. I made it on a Sunday so we could enjoy it throughout the week. We heated a serving up in a bowl in the microwave, then poured a little unsweetened vanilla almond milk over top.

It was delicious, with just enough sweetness! Plus, it was so easy to make. Julie was gracious enough to let me share her recipe with you. The only change I made was the addition of vanilla extract (I love the cinnamon-vanilla flavor combination!).

I hope you enjoy her recipe as much as we did! Head on over to her site to check out all she has to offer for those suffering from IBS.

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Blueberry Oat & Quinoa Breakfast Bake

Low-FODMAP

Course Breakfast

Cuisine American

Keyword blueberry, low-fodmap, oatmeal, quinoa

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 5

Ingredients

• 1 1/2 cups frozen blueberries
• 1 cup rolled oats (gluten-free if needed)
• 1 cup quinoa flakes
• 1/2 cup chopped pecans or walnuts (I used pecans)
• 1/4 cup brown sugar, packed
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 large egg
• 2 1/4 cups lactose-free milk
• 1 teaspoon vanilla extract
• 1 tablespoon butter, cut into small pieces

Instructions

• Heat oven to 375 degrees F. Coat an 8"x 8" baking dish (or 2 quart casserole dish) with cooking spray.
• In a large bowl, combine the blueberries, oats, quinoa flakes, pecan or walnuts, brown sugar, cinnamon and salt. Transfer to prepared baking dish and spread out evenly.
• In the same large bowl, beat the egg until frothy. Whisk in the milk and vanilla. Carefully pour over the oat mixture. Scatter the butter pieces on top.
• Bake 40 to 45 minutes or until center is set and top is lightly browned. Cool slightly and enjoy.

Notes

from the Calm Belly Kitchen Cookbook