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Baked Oatmeal

This month we're coming to you with an easy summer breakfast reci-pea! Our Baked Oatmeal can be quickly prepped at night and baked in the morning for a warm healthy breakfast to fuel the family for all their daytime activities!

We decided to use quinoa flakes in our reci-pea to add more protein and fiber. When then replaced the butter, normally found in an oatmeal bake, with pumpkin puree! Lastly, this reci-pea is a great way to use up any aging fruit on your counter like bananas, nectarines and/or strawberries! Enjoy making this dish. Your kitchen will smell divine and you will have breakfast set for a few days.

• 1 cup rolled oats
• 1 cup quinoa flakes
• 1.5 cup milk
• 1 cup coconut milk
• 1 egg
• 1 tsp baking powder
• 1.5 tsp cinnamon
• 1/2 cup pumpkin puree
• 1/3 cup maple syrup
• 2 tsp vanilla
• 1 tbsp brown sugar
• 3 ripe bananas, sliced


Preheat oven to 350. Spray an 8x8 pan with non-stick cooking spray. Line the bottom of the pan with the banana slices or other fruit, and sprinkle with the brown sugar.

Mix all the dry ingredients together in a bowl and mix all the wet ingredients together in a bowl (both can be done the night before, just give the liquid mixture a good whisk in the morning.)

Evenly spread the dry ingredients over the bananas. Next, evenly pour the wet ingredients over the oats. Give the pan a good thwack on the counter to help liquid disperse and remove air. Bake for 45min, or until the center is set. Enjoy warm! Store in the refrigerator for up to a week.

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