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Low-FODMAP Blueberry Oat & Quinoa Breakfast Bake
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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
Cook Time 45 minutes
Total Time 55 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