Oat And Quinoa Breakfast Cake Recipes

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STEEL-CUT OATS AND QUINOA BREAKFAST



Steel-Cut Oats and Quinoa Breakfast image

The best make-ahead breakfast! Full of fiber and protein will keep you full all morning. Keeps in the fridge for up to a week.

Provided by AnneP

Categories     Breakfast and Brunch     Cereals     Oatmeal Recipes

Time 40m

Yield 4

Number Of Ingredients 6

3 cups water
½ cup quinoa
½ cup steel-cut oats
2 tablespoons almond meal
2 tablespoons flaxseed meal
1 tablespoon ground cinnamon

Steps:

  • Bring water to a boil in a saucepan; add quinoa and oats. Simmer, stirring frequently, until water is absorbed and quinoa is tender, 15 to 20 minutes.
  • Stir almond meal and flaxseed meal into quinoa mixture; pour into a glass container and top with cinnamon. Let cool, about 15 minutes. Transfer to the refrigerator.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 30.6 g, Fat 4.7 g, Fiber 5.4 g, Protein 7.6 g, SaturatedFat 0.6 g, Sodium 7.9 mg, Sugar 0.6 g

OATMEAL-GLAZED BREAKFAST CAKE



Oatmeal-Glazed Breakfast Cake image

This hearty cake is packed with oats, flavored with cinnamon and topped with a warm glaze made with more oats, shredded coconut and nuts. We used pecans, but feel free to use whatever you have on hand. It's a great way to clean out the pantry and simple enough for kids to help with. Bake one on a Sunday and enjoy it all week long for breakfast or as a snack! It's delicious at room temperature or lightly warmed in the microwave.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 12 to 16 servings

Number Of Ingredients 21

Nonstick cooking spray, for the pan
3 cups all-purpose flour (see Cook's Note)
1 cup old-fashioned rolled oats
1 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup vegetable oil
1 cup buttermilk
2 teaspoons pure vanilla extract
4 large eggs
3/4 cup packed light brown sugar
1/2 cup old-fashioned rolled oats
1/2 cup sweetened shredded coconut
6 tablespoons unsalted butter
1/4 cup whole milk
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup pecans, chopped

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment and coat again with the spray.
  • Whisk together the flour, oats, granulated sugar, brown sugar, cinnamon, baking powder, salt and baking soda in a large bowl and set aside. Whisk together the oil, buttermilk, vanilla and eggs in a medium bowl. Fold the buttermilk mixture into the flour mixture until just combined.
  • Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes.
  • For the glaze: Meanwhile, add the brown sugar, oats, coconut, butter, milk, cinnamon and salt to a small saucepan over high heat. Bring to a boil and cook until the butter and sugar are dissolved, about 1 minute. Turn off the heat and stir in the pecans.
  • Pour the hot glaze over the warm cake and spread evenly. Let the cake cool in the pan on a rack until cooled completely, at least 40 minutes. The glaze will still look glossy but should be not be sticky. You can cut slices from the pan or invert onto a serving platter or cutting board. Store at room temperature for up to 1 week.

OAT AND QUINOA BREAKFAST CAKE



Oat and Quinoa Breakfast Cake image

This is a family favorite. It makes weekday mornings a cinch! Who doesn't want cake for breakfast? Serve chilled, with Greek yogurt and a drizzle of honey.

Provided by Lindsay

Categories     Banana Desserts

Time 1h50m

Yield 10

Number Of Ingredients 17

1 cup almond flour
1 tablespoon coconut oil
2 tablespoons cold water, or as needed
3 eggs
2 cups vanilla soy milk
1 cup milk
⅔ cup maple syrup
⅓ cup hemp powder
1 tablespoon ground cinnamon
¼ teaspoon ground nutmeg
2 apples, peeled and diced
1 ½ cups rolled oats, divided
1 cup uncooked quinoa
⅓ cup chopped pecans
¼ cup raisins
¼ cup flax seeds
1 banana, thinly sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Mix almond flour and coconut oil together in a bowl. Add enough water to form a thick dough. Press into the bottom of the baking dish to form a crust.
  • Beat eggs in a large bowl until smooth. Add soy milk, milk, maple syrup, hemp powder, cinnamon, and nutmeg; beat until combined. Stir apples, 1 1/4 cup oats, quinoa, pecans, raisins, and flax seeds into the batter.
  • Spread banana slices over crust. Pour batter evenly over banana slices. Sprinkle remaining 1/4 cup oats on top.
  • Bake in the preheated oven until cake is mostly set but retains some moisture, about 1 hour. Let cool to room temperature, about 30 minutes. Cover and chill before serving.

Nutrition Facts : Calories 407.2 calories, Carbohydrate 52.5 g, Cholesterol 57.8 mg, Fat 17.2 g, Fiber 7.7 g, Protein 14.1 g, SaturatedFat 3.2 g, Sodium 60.2 mg, Sugar 22.8 g

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