Start the day with this hearty, healthy breakfast that offers whole grains, fruit, and a decent amount of protein. It's a great make-ahead breakfast cassarole that can be cut into single portions and frozen for hassle-free morning meals.
Course:
Breakfast
Servings: 12
Calories: 224kcal
Ingredients
1cupsteel cut oats
1cupwhite quinoa
4.5cupswater
4chai tea bags
1cupwater
1cuplow-fat ricotta cheese
2eggswhisked
½teaspoonvanilla
½cupstevia baking blendcup-for-cup equivalent
1tablespoonKorintje cinnamon
1teaspoonbaking soda
½teaspoonsea salt
2cupschopped pearsskin on
4ouncessliced almonds
For Ricotta Cream
1cupricotta cheese
1teaspoonvanilla extract
½teaspoonground cinnamon
Instructions
Rinse uncooked steel cut oats and quinoa in fine-gage mesh strainer. Add rinsed grains to 4 to 5-quart pot along with 5 cups of water. Bring to rolling boil over high heat, and then reduce to medium-low heat and simmer, with lid on, for 15 to 20 minutes or until water absorbed and grains tender. Remove from heat.
Meanwhile, while oats cooking, add 1 ¼ cup water to glass mixing cup and bring to boil in microwave. Add 4 chai teabags and let seep which waiting for oats to finish cooking. Remove and discard tea bags and stir liquid into grain mixture (will be about 1 cup)
Once quinoa-oat mixture has cooled down a bit to warm, stir ricotta cheese, whisked eggs, and vanilla into grain mixture until thoroughly combined. (Do not do this while grains are HOT as the egg will cook).
Stir in stevia blend sweetener, baking soda, cinnamon and salt until combined. Finally, mix in chopped pears.
Spray 9”x13” baking dish with cooking spray and add mixture, spreading with spatula to make even thickness.
Sprinkle sliced almonds on top, lightly patting down.
Bake at 350 F degree oven for 55 to 60 minutes or until set and almonds lightly browning on top. Remove and let cool for 10 minutes before slicing into 12 squares.
To make Ricotta Cream, add 1 cup ricotta, vanilla and cinnamon to blender and blend for about 1 minute, or until smooth and creamy.