Strawberry & Peach Quinoa Crumble

I was looking for a new breakfast recipe that would satisfy my sweet tooth, and stumbled across this recipe that was shared by Autumn Calabrese herself.  I decided to give it a try, and I'm so happy that I did!  It turned out great.  I will definitely be making this one again!  You could swap the fruits out to give you different flavors (although the peaches and strawberries were delish).

What you need:

• 3 large peaches (white peaches are my favorite, but any peaches would work)
• 2 Cups strawberries (I just eyeballed it...used a little over a half of a carton)
• 2 Tbs almond meal
• 1 Tbs 100% pure maple syrup
• 1 Tbs orange juice
• 1 Cup cooked quinoa
• 1/2 Cup gluten-free/vegan granola or rolled oats (I used KIND granola and it was delicious)

What to do:

1. Preheat oven to 350 degrees 
2. Grease a medium sized baking dish with coconut oil. (The original recipe called for using a cast iron pan, but I used my Rachel Ray baking dish and it worked just fine.)
3. Dice fruit into cubes and place in a medium sized mixing bowl.
4. Add almond meal, maple syrup and orange juice to the fruit.  Mix it up well.

      

      5. Pour the mixture into the baking dish.

      6. Bake at 350 for 15 minutes.

      7. While the fruit is baking, mix together the cooked quinoa with your granola (or rolled oats).

      8. Spread the granola/quinoa mixture over your baked fruit and place back into your oven.  Continue to             back for an additional 15 minutes.

Your fruit mixture should be bubbling when you take it out.  :)

Let it cool for a few minutes before serving.  It would be great served with a side of your favorite yogurt as an added source of protein!

Enjoy!  I hope your family enjoys this as much as mine.