Pumpkin Spice Quinoa Breakfast Cake

There are so many good words happening in the title of this post, aren’t there?

pumpkin.

quinoa.

breakfast.

cake.

The amalgamation of 4 of my most favorite things.

Yours too?

What a coincidence!

Begin the week with pumpkin, end the week with pumpkin, and eat pumpkin every day in between. Sound like your house? It’s a pumpkin (and apple) party over here. For serious.

As if we need another way to indulge in pumpkin, right? Wrong. There should never be a limit to how many (healthy) pumpkin recipes there are in the world. Never ever.

There should however be a limit to how many times I can eat this new version of quinoa flake bake before I turn into a pumpkin myself. Now that would be a sight for sore eyes, me as a pumpkin.

Move over  Violet Beauregarde, my pumpkin beats your blueberry.

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4.6 from 7 reviews
Pumpkin Spice Quinoa Breakfast Cake
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
 
Pumpkin pie infused breakfast cake made with quinoa flakes, pumpkin and chia seeds. Delicious, quick, gluten-free, and vegan, too!
Ingredients
Instructions
  1. Prepare a 16oz. microwave/oven safe dish by oiling with a dab of coconut oil. Set aside. Drop all ingredients in a small bowl and mix until fully incorporated. Press mixture into prepare dish and even out with fork.
  2. Microwave option: Place in the microwave and cook for 3 minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the dish. Don’t bake it too long, or you’ll have a Frisbee!
  3. Oven option: Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean.
  4. Allow to rest for 1 minute before tipping over onto a plate and drizzling with coconut butter. Or, prepare in jar as I did with this version.
    Notes
    If you don't have pumpkin spice, you can use: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ¼ teaspoon all spice instead. Topping used in photographs: melted coconut butter

    Let’s talk about quinoa for a second, kay?

    Quinoa may look like a grain, but it’s actually a tini-tiny seed. It has high levels of amino acids, lysine and isoleucine, which makes it a complete protein source (meaning that it has all essential amino acids).

    What is the difference between quinoa flakes and quinoa seeds?

    Quinoa seeds can be boiled like rice and used in salads, soups or stews like I did with smokey bear quinoa, cranberry mango salad, or this warm kale pilaf.

    Quinoa flakes are crushed quinoa seeds. They’re a lot like quick oats but are gluten-free, grain-free and taste awful on their own. Ha… really, they do. But they work fabulously as a replacement for bread crumbs and are really good in quinoa flake bakes.

    So now that we got all that out of the way…

    Prepping this recipe couldn’t be simpler. Add everything to a bowl, mix it around, place it in a dish, cook and consume.

    Eating pumpkin never tasted this good.

    Hey, did I mention that this totally constitutes as breakfast?

    And Mom said cake for breakfast was off limits. Mwahaha!

    Pumpkin or no pumpkin this weekend, I hope all you fellow Canadians out there have a fabulous Thanksgiving! We’ve been invited to a potluck on Sunday and I was toying with the idea of making a batch of OSG sweet potato casserole alongside my all-time favorite wild rice and mushroom stuffing. If you’re planning on hosting or attending a dinner party, I’d love to know what you’re planning on preparing!

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