This Apple Quinoa Bake is a versatile treat for any time of the day. Enjoy it as a gluten-free and vegan breakfast, lunch, snack or dessert!
The original version of this recipe came courtesy of my mother-in-law. It’s been a staple in her house for years. I adapted the recipe to be gluten free by using quinoa instead of Grape Nuts cereal as the added crunch factor. It is also vegan, dairy free, nut free, low sodium and contains no added sugar. This Apple Quinoa Bake recipe is so versatile it can be enjoyed with vanilla Greek yogurt for breakfast, with cottage cheese for lunch and with whipped topping or frozen yogurt for dessert. Try serving it instead of apple pie for family gatherings. Your guest’s waistlines will thank you.
- 3 medium-large Gala or Fuji apples, cored and sliced with peel on (approx. 15-18 slices per apple)
- 1 teaspoon cinnamon
- ¼ cup raisins, packed
- ¼ cup sunflower seeds
- 2 Tablespoons uncooked quinoa
- ½ cup water
- Preheat oven to 350 degrees. Spray a 9x9 brownie pan with cooking spray. Spread 1/2 the raisins on bottom of pan. Add and spread apple slices. Sprinkle cinnamon over apples. Add remainder of raisins and sunflower seeds. Sprinkle on quinoa. Pour water into corner of pan so it coats the bottom, don’t pour over apples. Bake for 50 to 60 minutes taking care not to burn the raisins.
Makes 4 servings: 160 calories, 4g fat, .5g sat fat, 35mg sodium, 6g fiber, 18g sugar, 3g protein
This recipe has no added sugar, and the flavor will vary depending on the sweetness of the apples. If the apples are on the tart side, you may want to add a small amount of sugar or stevia.
How would you like to enjoy this Apple Quinoa Bake? Any ideas for toppings or serving ideas, please share them below!