Ingredients for Multigrain Breakfast Pie
- Steel Cut Oats
- 1/4 cup brown rice
- Pearl Barley
- Bulgur
- Dried Apricot
- Pitted Dates
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/4 cup water
- Ground Cinnamon
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How to Make Multigrain Breakfast Pie
- Preheat oven to 350°F (175°C).
- Coat a 9-inch square baking dish with non-stick cooking spray.
- Dice 1 cup dried apricots and 1/2 cup pitted dates.
- In a large bowl, combine: 1 cup rolled oats, 1/2 cup quinoa, 1/4 cup brown rice, 1/4 cup millet, 1/2 cup milk (dairy or non-dairy), 1/4 cup water, 1 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
- Transfer the grain mixture to the prepared baking dish. Cover loosely with foil.
- Bake for 45 minutes, stirring halfway through, until the water is absorbed, grains are tender, and the mixture is creamy.
- Meanwhile, in a small bowl, combine 2 tablespoons brown sugar and 1/2 teaspoon ground cinnamon.
- Remove the foil from the baking dish. Sprinkle the brown sugar-cinnamon mixture evenly over the top.
- Bake for an additional 10-15 minutes, or until the top is golden brown.
- Let cool completely on a wire rack before cutting into 9 servings.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
89g
Fat
0g
Carbs
15g
