Baked Quinoa and Oatmeal

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Baked Quinoa and Oatmeal

The past week sort of threw me for a loop. You’d think I’d been out of the work force for a couple years, not just a couple months! But I used last week as a figuring-things-out week, as far as getting the family back into a morning routine. While I was unemployed, unless I needed the car for something, I usually just fed the bambino, made sure his lunch was packed, and sent him and Jay out the door (Jay doesn’t usually eat breakfast). About an hour or so after they left, then I’d realize I needed to eat or get dressed for the day.

But now that I’m back to work, I really do need to get into a serious morning routine. And breakfast HAS to be part of it. Both due to some medications I’m on, but also because I can’t go too long without eating. And because I’m only working part-time, my break is 15 minutes. Which means smaller meals or heavier snacks. So I need to make sure I start my day with something substantial to eat. Enter Baked Quinoa and Oatmeal.

Baked Quinoa and Oatmeal

I don’t have to be at work until a couple hours after the bambino and Jay are off to school and work (respectively), but the bambino and I often have breakfast together while Jay is getting ready. It’s something we’ve done since he was in daycare, and I made it a point to continue to do so once he started school. So something we can share, or that can be reheated quickly, gives us more time together, and a chance to connect before we start our days.

And though I’ve made this baked-grain breakfast before, I never make it the same way twice. I love that’s it’s so easily customizable–Throw almonds or walnuts in there, if you like. Use all oatmeal, all quinoa, or whatever combination of grains you like. Add dried fruit, if desired. In this version, I left out the sugar, and instead, added in Vanilla-flavored Carnation Breakfast Essentials®. You can find everything you need at your local Wal-Mart:

CBE Collage

You can find the oats there in the cereal aisle as well, but you’ll likely have to search your respective store for the quinoa (here in Brookings, it was in the baking aisle, with the flours).

This is a great thing to make Sunday evenings, because you can bake it up first thing Monday morning, then reheat it during the rest of the week. It makes eight servings, which means you can feed your family for a couple days or yourself all week long. And it uses minimal dishes–You can mix it right in the serving dish if you like. I mixed the liquid items together first, then stirred in the grains.

CBE Ingredients Collage

Carnation Breakfast Essentials® is encouraging people to take a 7-day challenge, and make breakfast a priority. Complete some breakfast “missions” through the end of February, and be entered to win some prizes! Ready to get started? Follow these easy steps:

1. Sign up at

2. Complete a simple yet fun breakfast mission for a chance to win. New prizes will be revealed every day!

3. Come back any day in February to complete missions and see new prizes. The prizes range from a Fitbit to a GoPro and other awesome stuff!

4. Head to your favorite store to purchase a Carnation Breakfast Essentials® Nutritional Product and upload your receipt for five extra entries per day.

Yield: 8

Baked Quinoa and Oatmeal

Baked Quinoa and Oatmeal
Prep Time 8 hours 20 minutes
Cook Time 45 minutes
Total Time 9 hours 5 minutes


  • Cooking spray, butter, or shortening, for greasing baking dish
  • 1 C uncooked quinoa, rinsed and drained
  • 2 C old-fashioned rolled oats
  • 1 1/4 C milk
  • 1 envelope vanilla-flavored Carnation Breakfast Essentials®
  • 2 large eggs
  • 1/3 C unsalted butter, melted and slightly cooled
  • 1 1/2 tsp. baking powder


Spray a baking dish with cooking spray or grease liberally with butter or shortening. Place the dry grains in the baking dish and set aside.

In a large mixing cup or small mixing bowl, whisk together the milk and Carnation Breakfast Essentials®. Then whisk in the eggs, melted butter, and baking powder.

Pour the milk mixture over the grains, and mix well. Cover with plastic wrap or foil, then refrigerate overnight or at least eight hours.

When ready to eat, preheat the oven to 350 degrees F. Remove the plastic wrap, and bake for 40-45 minutes, or until the quinoa and oatmeal is puffed slightly, and browned. Let stand for 5 minutes before slicing and serving.

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Do you have a morning routine? Is breakfast part of it?