Pear & Almond – Quinoa & Oats Baked Cups

What a beautiful and light way to start the day with plenty of plant-based proteins, fiber, minerals and pure deliciousness. The delicate taste of pear complements very well the almond flavor; it is like biting into moist healthy marzipan cups.

I wanted to create a recipe with no animal products but at the same time with enough protein to provide energy for the whole morning. That is why quinoa and almond flour are among the ingredients. 

Quinoa is known for its near complete profile of amino acids, by offering all the essential amino acids, although small amounts of the amino acid lysine that’s why “near complete”. It is also rich in plant compounds like flavonoids that have anti-inflammatory characteristics and the ability to function as antioxidants protecting your body from cellular damage. Quinoa also provides a good amount of folate, potassium, magnesium and iron.

Here is a tip I learned from my mother. If you are not too short of time, I suggest toasting the quinoa before adding the water. Usually I toast it in the same pot I will cook the quinoa in. Just be careful when adding the water because it might splash. The toasting brings out a nuttier taste from the quinoa.

Each meal counts for better nutrition, more energy and disposition.


Prep: 15 mins   |   Cook: 10 + 40 mins   |   Total: 65 mins



¼ cup of quinoa

½ cup of water

2 tbsp of ground flaxseeds

5 tbsp of warm water

1 ½  cups of old fashioned rolled oats (use gluten-free oats if needed)

1 tsp of baking powder

1 cup of unsweetened vanilla almond milk

½ cup almond flour

½ cup oat flour (use gluten-free oats if needed)

1  tsp of almond extract

⅓ cup of maple syrup

1 pear peeled, seeded and grated

¼  + ¼  cup of sliced almonds divided



Preheat the oven 350ºF (180ºC). Generously grease 9 cups of a muffin tray (the recipe makes 9 baked cups).

Bring the water and the quinoa to a boil in a small saucepan, then reduce the heat and simmer for about 10 minutes. 

While the quinoa is cooking, mix the flaxseed meal with the 5 tbsp of warm water. Let it sit for 5 minutes.

When all the water has been absorbed by the quinoa. Turn off the heat and leave it covered for another 5 minutes. Fluff with a fork and let it cool. The quinoa can be cooked the day before and stored in the fridge in an airtight container.

In a medium bowl place the cooked quinoa and all the remaining ingredients with ¼  cup of the sliced almonds. Stir to combine all the ingredients. 

Let it sit for 10 minutes before evenly divide the mixture amongst the prepared muffin tray. Top with the remaining ¼ cup of the sliced almonds.

Bake for 40 minutes or until the cups and almonds are lightly brown. Let it cool completely in the tray, then use a spatula to loosen and remove the cups. Enjoy! 

Store in the fridge in an airtight container for up to 5 days.

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