Pumpkin Pie Quinoa Breakfast Casserole

February 12, 2011 By Leanne Vogel September 22, 2017

Nothing says I love you like a bouquet of flowers just after you’ve told your girlfriend she is no longer allowed to bring liquids into your car.

Kevin was away on business this past week. He drives a much nicer car than me. One could argue that the only reason his is better is because he takes care of his. The same cannot be said for me… but that’s beside the point. So naturally, while he was away, I used his car. We all know how much I love smoothies in the morning, and driving in his car was no exception to alter my morning routine. Maybe I got a bit too excited when I reached for the cup in the cup holder.Whatever it was, it didn’t end well. There was smoothie everywhere – in between the seat, down the seat belt buckle, all over my jeans…. everywhere. If you know me, you know I’m extremely detail oriented in some aspects of my life [alphabetized movie collection, impeccably organized closets] but dreadfully horrible in others [cleaning 2 cups of spilled smoothie from the interior of a vehicle] Needless to say, on Kevin’s drive home last night he found the 1.75 cups of smoothie I missed while cleaning up. :( At least I got flowers out of it, right? And to make up for it, I made him breakfast. A couple more winners like this and I’ll be back to drinking in his car in no time…

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4.8 from 6 reviews

Pumpkin Pie Quinoa Breakfast Casserole

Author: Leanne Vogel

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

Serves: 2 servings

This sweet and crunchy topped quinoa bake is the perfect way to start off the weekend. And heck, who doesn't like the taste of dessert for breakfast?

Ingredients

1 cup water
2 tablespoons pumpkin puree
¼ cup raw quinoa - red or white would work
1 tablespoon maple syrup
1 teaspoon coconut oil
¼ teaspoon gluten-free pure vanilla extract
½ teaspoon ground cinnamon
pinch ground nutmeg
pinch ground ginger

Topping:

1 tablespoon coconut oil, melted
1 tablespoon maple syrup
1.5 tablespoon finely ground almond flour
¼ cup pecans, chopped

Instructions

Preheat oven to 350F and lightly oil a 4 cup casserole dish. [I used a small dab of coconut oil]
In a small bowl combine all ingredients, minus the topping. Stir until fully mixed, then pour into prepared casserole dish.
Cover with a tight lid and cook for 45-50 minutes.
Meanwhile, combine all topping ingredients. After the 50 minutes are up, remove casserole from oven and sprinkle topping over top of the casserole.
Return to the oven and cook uncovered for another 10-15 minutes, or until golden.

Notes

When you place the topping over the top, there should still be some liquid left in the dish. Baking it uncovered for the remaining of the cooking time will evaporate the liquid. Also since it's fall, it's the perfect time to actually grow pumpkins! Just make sure that you are ready for a ton of them so read up on how to store squash and pumpkins and all those other great veggies so none go to waste.

Do you take care of your car by cleaning it on a regular basis, never miss an oil change? Or do you live on the wild side and leave the cleaning and maintenance for a ‘rainy day’?