Breakfast is just the best meal of the day.
Carrot cake oats for breakfast.
Aaaaaand, for lunch! I heated up the second batch on the stove, which thickened everything up a bit. Added frozen banana, almonds, and peanut butter. Oatmeal is the new sandwich.
My lovely friends pawned off a bag of organic quinoa on me that I’ve been wanting to get creative with for awhile. I came across a Quinoa Muffin recipe that I used as a jumping board. I didn’t have muffin liners (or a muffin tin!) so I decided to turn this recipe into a bread-y bar treat. Presenting… Very Berry Buckwheat Quinoa Bars!
In the mix:
- 2 cups cooked quinoa
- 1/4 cup vegetable oil
- 1 cup of all-purpose flour
- 3/4 cup of buckwheat flour
- 3/4 cup packed dark-brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup dried cranberries
- 1/2 cup blueberries
- 3/4 cup unsweetened almond milk
- 1 large egg (or a flax egg)
- 1 teaspoon vanilla extract
Mix dry and wet ingredients separately. Fold wet ingredients into dry and pour into tin-foil lined 9×9 pan. Bake at 350 degrees for 25-30 minutes.
These guys were surprisingly not too heavy, considering all the quinoa and flour, with just the right amount of sweet. I topped with a little whip cream. Success!