Baked Oat & Quinoa with blueberries from the forest

This delicious recipe I have made a countless of times after I discovered it. The soft consistence, the combination of oat, banana and blueberries cant go wrong, and on top of it, lots of brown butter! Yes, we are talking totally comfort food here!  Dont miss out on this one! Its easy to make, and you kan keep it in the fridge for several days and have it for breakfast, lunch or dinner even if thats what you are craving, cold or heated again, because this is actually a good balanced meal with proteins, fat and good carbs..

This recipe have been used in Dharma for smaller groups – and it has been warmly welcomed for a change to the traditional porridge, this is a great alternative for the coming autumn and winter, where our bodys wants more warm food.

Baked Oat & Quinoa with blueberries

1,5 cup oat, rolled

0,5 cup quinoa

1 tsp baking powder

1,5 tsp cinnamon

1/2 tsp salt

1 tsp pure vanillaextract

1,8 cup rice or oatmilk

2 tbsp oliveoil

2 egg

2 ripe bananas

180 gr frozen blueberries

3 ss unsweetened applesauce

2-3 ss honey or agavesirup


Preheat oven to 180 degrees.


Mix all the dry ingredients in a bowl – and set aside. In another bowl you put the eggs and whisk a little with a fork, then you add the vanillaextract, applesauce, stevia, honey/agavesirup, milk and the oliveoil and mix again. Set aside.

If you dont have quinoaflakes, you just use 2 cups with oat, or other flakes. It will still be delicious.

Find a ovenproof form in the size, more or less, like a lasagneform. Cut the bananas into pieces and place in the bottom of the form. Then you add the bowl with wet ingredients into the dry ingredients and combine lightly with a spoon. Take out the frozen blueberries, add into the mix, and combine just a little bit again, and place the mix over the bananas. Its important that the bluberries are frozen when you add them to the mix, if they are starting to defrost they will turn it all blue, and it doesnt matter to the taste, but it doesnt look that great when its all blue.
Bake for 35 – 45 minutes, depending on your oven, but it should be golden on top.
While its baking you can prepare the browned butter, you cant skip this and use “only” normal butter, because this makes a whole lot of difference!
Its very easy, and you start out just the same way as when you make clarified butter, you just take it a little longer. Put a slice of good, organic butter in a pan over medium heat, let melt and eventually it will start to divide in three layers (this should only take a few minutes).  Foam will appear on the surface of the butter, and this you take away with a spoon and discard. The milk solids will fall to the bottom, and the clarified butter is floating in the middle. Normally the process stops here because now you have clarified butter (ghee), but to make browned butter, also called Hazelnut Butter, you have to let it cook more so the milksolids in the bottom starts to “burn”, than it will become aromatic and toasty and will impart a hazelnut color to the butter. When that happens you will smell it.

You can contol the nuttiness and the intensity of the butter by varying how long you cook it before you remove it from the milksolids. This butter you can keep in the fridge and use over oatmeal, pancakes, waffles, pasta, tarts….for an extra touch.
When the baked goods are finished, let cool for 10 minutes, then drizzle the browned butter on top, dont hold back here…(its just so delicious) place yourself on the coach with a woollen blanket and enjoy every single bite 🙂

With love,


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