From her new cookbook "Eat Your Heart Out."
2 cups Rolled oats, gluten-free
2 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1.5 tsp Baking powder
1 tsp Sea salt
2 cups Unsweetened plain almond milk
1/4 cup Date syrup, plus more for serving
1 Banana, ripe, mashed
2 Large eggs
2 tsp Pure vanilla extract
1 cup Cooked quinoa, cooled
1.5 cups Fresh or frozen blueberries
1/4 cup Walnuts, toasted and chopped
Preheat the oven to 350ºF. Grease a 9x5-inch loaf pan with coconut oil and line with parchment paper, letting the paper hang over the longer sides as a handle. Combine the oats, cinnamon, nutmeg, baking powder, and salt in a large bowl. In a medium bowl, whisk the Nut Milk, Date Syrup, banana, eggs, vanilla and 1 tablespoon coconut oil until smooth. Pour the banana mixture over the oat mixture and stir to combine. Add the quinoa and 1 cup of the blueberries and stir to combine.
Pour the batter into the loaf pan and top with the walnuts and remaining ½ cup of blueberries. Bake for 45 to 50 minutes, until set and golden brown on top. If the top is getting too dark before the loaf is set, simply cover it with some foil.
Scoop and serve warm with a splash of Nut Milk and a drizzle of Date Syrup.
Tip: Let the bake cool and set in the fridge overnight. Cut the bake into 1-inch slices and press into a greased preheated waffle iron. Allow to cook according to manufacturer’s instructions until golden brown and puffed. Serve.
Have breakfast for days (or for the whole family), with Daphne's irresistible oatmeal bake from her new cookbook "Eat Your Heart Out." With both oats and quinoa, it's a filling casserole that brings flavor with cinnamon and nutmeg and bursts of fruit with tons of bright blueberries.
Prep Time: 15 minutes
Cook Time: 1 hour
From Eat Your Heart Out by Daphne Oz. Copyright © 2022 by Daphne Oz. Excerpted by permission of WILLIAM MORROW, an imprint of HarperCollins Publishers. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.