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.

Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/02/pumpkin-pie-quinoa-bake/