This is a sponsored post written by me on behalf of Minute® Ready to Serve White & Red Quinoa. All views are my own.
All great recipes were created by mistake, right?
I am certain most of the classic culinary recipes, especially baked goods, were created when someone made an ‘oops’ in the kitchen. I actually remember hearing that in culinary school, which inspired me to become more of a baker. Baking always frustrated me because once it’s done…. It’s done. And I love cooking because I can taste and make changes, taste and make changes, until it’s perfect. Well… baking obviously doesn’t work that way. Once you’ve screwed up, you have to start all over again. Frustrating? Yes. Inspiring? Also yes. (Okay, sometimes.)
Well I’m super glad I tried to make this recipe today, because it is amazing. It turned out COMPLETELY different than what I had originally planned, but boy am I happy it did. I planned to make Blueberry Lemon Quinoa Crumble Bars with a layer of crust on the bottom, a layer of blueberry filling, and a layer of crumble on top, using the same ingredients as the bottom layer. Well, the truth is… it didn’t hold together to create bars. I let them cool a little (okay, not enough, though). Then sliced a few and tried to pull a bar out. Well, instead of holding together as a bar, it was all crumbly. At first I felt that frustration, but then it came to me. I could put my frustration aside and enjoy this delicious, buttery, lemony, bursting blueberry crumble on top of vanilla yogurt.
YES, YES, YES. So much yes, you guys.
I placed a heaping scoop of this blueberry goodness on top of yogurt and it became the best lunch/breakfast/dessert on earth. Yes, earth. It’s hearty, wholesome, a touch sweet and everything you could ever want in life. It’s a cross between granola, crisp, crumble, crumble bars and muesli. I don’t even know, but I’m happy. And satisfied (maybe it’s all that fiber).
I also think it’s super fun that this recipe has so many good-for-you ingredients in it. Old-fashioned oats, quinoa, lemon zest and juice, blueberries and walnuts. These are most certainly some of my favorite things to eat, so things are great because they are all combined in one delicious recipe.
The quinoa may seem a bit out there, but it actually adds a great texture and a boost of protein. I like to use Minute® Ready to Serve White & Red Quinoa because it’s already cooked, in individual bowls, so I can just dump it into the food processor and give it a whirl with the rest of the crumble ingredients.
These little quinoa cups also make amazing lunch bowls with leftover roasted veggies and salmon, chicken or a fried egg, or tossed in a salad for a little something extra.
But my new (accidental) favorite, is to toss some of this crumble and a yogurt into my lunch bag for something sweet and satisfying midday. I love it, you guys.
Lunch never looked so good.
- 3 cups old-fashioned oats
- 1 ½ cups cooked quinoa, cooled
- ½ cup cold butter, cubed
- 2 Tbsp. honey
- 1 large egg
- 1 tsp. baking powder
- ¼ tsp. coarse salt
- Zest of 1 medium lemon
- ½ cup chopped walnuts
- 2 pints blueberries
- Juice of 1 medium lemon
- ½ cup granulated sugar
- 4 tsp. corn starch
- Preheat oven to 375 degrees. Grease a 9x13 casserole dish or cake pan. Set aside.
- Place all crumble ingredients, except the walnuts, into the bowl of a large food processor. Pulse until mixture becomes sticky. Press ¾ of the mixture into the bottom of the 9x13 pan to form a layer.
- Place food processor bowl with remaining mixture back onto the food processor base and add walnuts. Pulse until walnuts are chopped and mixture remains sticky. Set aside.
- In a medium mixing bowl, stir together blueberries, lemon juice, sugar and corn starch. Pour blueberry mixture onto the bottom layer. Sprinkle the remaining oat/walnut mixture onto the top of the blueberries.
- Bake 40-50 minutes, until blueberries start to burst and topping is slightly browned.
- Serve over yogurt or with ice cream.
- To make into crumble bars: Add 2 additional large eggs to the crumble mixture. Follow step 1, adding the 2 additional eggs, then bake the bottom layer for 10 minutes in the preheated oven. Remove from oven and allow to slightly cool. Follow remaining steps, allowing bars to cool and refrigerate at least 4 hours before slicing.