This is a very filling dish. The cranberries and apples complement each other nicely. Quinoa is on sale at my supermarket, so this was economical as well. I did not use nuts and substituted powdered ginger for the crystallized ginger.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
2 Tbsp oil
1/2 cup quinoa
2 Tbsp chia seeds
1 1/4 cup boiling water
1 1/2 cup milk
1/3 cup maple syrup
1 1/2 tsp vanilla extract
1 1/2 cup rolled oats
1 tsp ground cinnamon
1/4 tsp fine sea salt
1 medium apple, cored and cut into 1/2-inch pieces
3/4 cup pecan halves, chopped
1/2 cup fresh or frozen whole cranberries
2 Tbsp finely chopped crystallized ginger
Preheat oven to 375 degrees F. Grease an 8-inch square pan.
Pour boiling water over the quinoa and chia seeds and let rest 15 minutes.
In a separate bowl combine the milk, maple syrup, oil and vanilla.
Add oats, cinnamon and salt to the chia and quinoa. Mix.
Add the liquid ingredients and combine.
Add the cranberries, apples, pecans and ginger. Combine.
Pour everything into the prepared pan. Cover with foil.
Bake 20 minutes. Remove the foil and bake another 25 minutes, or until apples are soft and cranberries are starting to burst.