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Breakfast can be a bit of a bugger, right? For a lot of us it means getting up twenty minutes earlier and forcing yourself to eat something that you don’t really fancy before stumbling, bleary eyed, out the door to work. Also, a lot of the quick breakfast options, such as cereal, muesli and granola are packed full of sugar – some big name granola brands have more sugar per bowl than a can of Coke! Considering your body coverts sugar to fat quicker than it does actual fat, it’s no wonder experts are starting to warn us off the sweet stuff.
So how do you get round it? Fruit’s a good option, but I find it leaves my tummy rumbling by 10am, and whilst I’d love to knock up my beloved avo and eggs on toast every day, I just don’t have the time!
Enter…my protein packed quinoa breakfast bake!
You lot already know that here at It’s Just Nice we’re Pinterest freaks, and I came across the original recipe for this whilst partaking in one of my favourite past times – wasting time fannying around on Pinterest! I’ve adapted it slightly, as I always do, but if you take a little time to knock this up on a Sunday afternoon, you’ll be able to have quick, easy breakfasts all week. What’s more, it’s crazy good for you, is packed full of protein (which keeps you full up!), is gluten free, and has only got a little natural sugar in it. I don’t believe in strict calorie counting, but for those of you who are interested, there are just under 200 calories per portion – not bad at all!
I serve mine cold with a dollop of natural yogurt and some berries, but you can get creative – I imagine it’d be pretty tasty warmed up with a drizzle of maple syrup!
1. Grease a baking dish – about 8inch square should do, and preheat your oven to about 180 degrees.
2. Mix your quinoa with the spices and pour into the baking dish. In the same bowl add the apple and dried fruit, and give it a good stir. Scatter over the top of the quinoa mixture.
3. Using the same bowl again (we’re saving on washing up AND making sure we get all those nice spices in the mix) whisk together the almond milk, maple syrup and the eggs.
4. Pour the milk, syrup and egg mixture over the quinoa and fruit mix, and give a very quick stir – don’t stir it too much or the quinoa will all sink to the bottom and it won’t come out as one nice, cakey slice once it’s cooked.
5. Sprinkle your chopped nuts on top and bake for about an hour. If, like me, you’ve got a fan oven you may want to set your timer for 45 minutes – it should be firm but slightly moist.
6. Leave to cool, and cut into slices – it should make around 9 portions, so plenty for breakfast, and a few snacks too!