Pumpkin Spice Quinoa Breakfast Cake

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





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
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!
  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.
    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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    Comments | Leave Your Comment

    1. Ok, the employees at Sobeys are officially going to start calling me the pumpkin hoarder because I’ve already bought 4 cans this week and now you’ve given me a reason to buy MORE! These look awesome, and so cute in the little jars! I can’t say I’ve been too into quinoa flakes since my stomach seems to do ok with gluten, but thanks for the heads up that they aren’t the most delicious of foods on their own!

    2. I haven’t bought quinoa flakes yet because everyone seems to say they really don’t taste good. So far, I’ve just stuck with regular quinoa….which I need to remember would make a great breakfast choice!

      • I have to vouch for quinoa flakes…if you dress them up right…they are delicious. Honestly, a little cinnamon, honey, nuts, dried fruits, and almond milk make quinoa flakes very, very tasty ;)

    3. You have revolutionized the way that I serve guests! I made one of your oatmeal bakes in these wonderful little glass jars and you would have thought that I re-invented the wheel. I owe you all the credit on that one! This looks scrumptious!

      • Thanks for catching that, Emily! It should be all fixed now.

    4. Happy Thanksgiving to you Leanne! Ours isn’t for another month & a half, but wishing you a relaxing time with Kevin & friends/family.

      I love all your pumpkin recipes. And love how so many of your recipes are vegan (& gluten-free!). Thank you for the awesomeness you are contributing to the world!

    5. I’m with you! There is no limit to the healthy pumpkin recipes needed. I’m that person buying canned pumpkin year round :)
      Thanks for the recipe, and mentioning using the flakes for a bread crumb substitute. My hubby was going to make turkey meatballs the other day and looked for bread crumbs, realizing I can’t have it, if he adds them. He thinks it’s both ridiculous and hard to feed me these days. It is a bother but freeing at the same time for me. It’s definitely weird and different. I wouldn’t have it any other way though. I am very turned off by all processed and junk food now and that is a great turning point to be at. I really don’t know what I would do without your recipes.
      Happy Thanksgiving Leanne!!!

      • Hey Erica – I have a section on my FAQ page on this but have copied a bit of it over for ya…

        There are varying degrees of healthy living. Many of the people that follow the blog are starting off on the road to healthier living. For some, going to MacDonald’s 6 times a week as opposed to 8 is a huge accomplishment. And hey, I agree with that!

        I couldn’t agree with you more – microwaves aren’t the healthiest way to prepare food. However, if the microwave friendly recipes I sometimes post on the blog encourages someone who relies on a MacDonald’s breakfast to microwave a homemade breakfast, I feel I’ve made a difference. With each microwave friendly recipe I post on the blog, I include non-microwave instructions for people who no longer cook with microwaves but have chosen to leave microwaving as a preparation on Healthful Pursuit so that everyone, no matter what they have on hand, can make themselves a healthier meal. I hope that answers your question :)

    6. <3 Best.recipe.ever.

      I have to disagree on one thing though…that quinoa flakes are awful on their own…I love to eat them porridge-style in the morning :) Add some stevia, cinnamon, and almond milk…and you are good to go ;)

      Happy Thanksgiving :)

        • Try it with some sweetener (stevia or honey), cinnamon (+ nutmeg, ginger, cloves…get a chai thing going), add some nuts and maybe some dried fruits…pour some almond milk on top of there…and mm mm mm ;) (it’s also good topped with stewed apples)

            • I’m confident about my quinoa flakes, but still nervous to ask…How was it?!?!??! :)

            • I’m so happy that you checked back, Sophie. I didn’t like it :( I added 1 cup almond milk with 1 tsp cinnamon, 1 tbsp maple syrup, 1 tbsp chia seeds to a saucepan. Waited until it was really hot, added quinoa flakes and dug in. It was good, but there was something missing, a weird taste too. I think I’ll try it with apple sauce tomorrow. The quinoa flake journey continues!!

            • It’s not for everyone! I have to say, though, that I appreciate your approach to food – giving it a chance and trying new things.

              The quinoa journey continues indeed…time for breakfast ;) haha

    7. I’m so excited to try this! I love your other quinoa flake bakes, and I’ve wanted to try making a pumpkin version for a while. Thanks for sharing the recipe!

      • It’s a great breakfast, that’s for sure! Yes, honey or raw agave would work just fine.

    8. These are so beautiful Leanne. What is it about jars that instantly make food look yummier and cuter? I love it.
      I am on the apple and pumpkin train over here myself. I cannot get enough of both of them! Going apple picking tomorrow actually! YAY!

    9. I was JUST eyeing my bag of quinoa flakes this morning, wondering what to do with it, as it’s been sitting in the cupboard for too long. You’re a witch, Leanne! You read people’s minds! Is this how you do it?! :-)

      Since I’ve also completely fallen into pumpkin already, this is the perfect recipe! Can’t wait to try it!

    10. Happy Thanksgiving also from one Canadian to another. I am so making this bake when I wake up Monday morning as I lounge around my apartment enjoying the day off. Cannot wait.
      I’m vegan so I need to have foods that I can eat on Sunday for Thanksgiving (omni family members). I will be bringing along some vegan harvest stuffed portobello mushrooms, chocolate cupcakes and walnut loaf. All amazing recipes.
      I was wondering, will you be talking more about your fitness goals, routine etc? Just wondering as you do a great job with the healthful eating.

      • Wow, they do sound like amazing recipes!

        I have a fitness section on the blog (http://www.healthfulpursuit.com/category/fitness/) that has a calendar of my workouts. I recently shared a post about my decision to go back to yoga. Every Friday we’re chatting about yoga for the entire month, so be sure to check back.

        Have a fabulous Thanksgiving :)

    11. I love the honesty with the flakes not tasting the best on their own. At least once they’re in recipes they’re better! I can live with that…and cake for breakfast ;)

    12. I bought these flakes a few months ago and haven’t touched them until NOW! I’ll definitely be attempting this recipe.

    13. I made this cake for breakfast this morning and I loved it! I didn’t have any apple juice, so I used orange juice and it worked great. I can’t wait to make it again. Maybe next time I’ll try adding some walnuts, or maybe some raisins or dried cranberries.

      • Yum, pumpkin and orange is a great combo! Glad you liked it, Kerry :)

    14. My first comment on the site after lurking for a while…eek!

      I am just wondering if it’s possible to make your own flakes by processing them in the food processor or blender? Or are the flakes pre-cooked?

      • Hi Ellen – thanks for commenting! Quinoa flakes are squished seeds so I’m not sure a food processor or blender would get you the same result. I’d be afraid that they would just turn into quinoa flour. Here’s a guide on how to make your own quinoa flakes, but you need a grain mill: http://www.ehow.com/how_8324926_turn-quinoa-flakes.html

    15. well I like Violet Beauregarde’s blueberries, but this looks phenomenal!

      I have not used quinoa flakes before, but someone recently gave me some… so, do you generally soak/rinse your quinoa? should you do this with flakes too?

      • Most companies rinse the seeds before turning them into flakes so you should be okay. I’d imagine that if you rinsed the flakes they would just puff up instantly and you’d have a lump of porridge in your hands!

    16. Can you tell me what kind of not from concentrate apple juice you used. I can’t find it here in the Toronto area…..They all say PURE apple juice from concentrate. When I check the ingredients there is no added sugar….so what is the difference between not from concentrate and from concentrate. Can’t I just use the one from concentrate?

    17. I can’t Find quinoa flakes anywhere in my town. Does anyone know of a website I can order them from? Has anyone tried this recipie with regular quinoa? Thanks for the help.

      • Hi Cathryn – have you checked amazon? I like to the amazon products in my recipes if that helps. Also, if you’re not sensitive to oats, quick oats work well!

    18. You’re a girl after my own heart! Keep posting those pumpkin recipes… This looks so good. What a great way to start a crisp, fall morning.

    19. Hi I am from Arizona and just recently stumbled upon your site. I love the number of recipes you have with quinoa flakes! And this one in particular is so delicious! I am adding this to my breakfast rotation as long as I have pumpkin. Thanks!

    20. Are these cakes you could make several of, then put in the fridge or freezer and reheat somehow? I know they sound very easy and quick to make, but I like to make ahead! Just going gluten-free for my daughter this week. Aaaahhhh!

    21. I am on a very restrictive diet right now due to GI issues. I can’t have apple juice or any fruit juice for the time being. I googled what would be a substitute and someone suggested chicken broth. It sounds weird to put into a breakfast item, however I’m wondering if you think it’d work since quinoa is often cooked in chicken broth.

      I really, really want to try this recipe. I certainly could give it a shot, however I don’t want to waste things if you think this would be a total flop.

      FYI: My chicken broth is very plain as most have ingredients that I can’t have right now.

    22. Thank you for this! We’re on all KINDS of restricted diets in my household, and this breakfast bake was wonderful! Had to modify it a bit, but it still turned out great. THEN, because fructose is a no-no in my house and almost all the breakfast bakes you have recipes for are pretty heavy on the fructose, I decided to be inspired by your genius and create my own breakfast bake based on bananas! I blogged about it, and totally gave credit to the genius behind it to you. I’d love to share it with you: http://cradlerockingmama.com/banana-quinoa-breakfast-bake/ Thank you for such delicious recipes on your site – I can’t wait to start tinkering!

      • Hi Kari – quick oat flakes would work better for this recipe. Sorry!

    23. Can quinoa be ground and used in this recipe in place of flakes? I have a Vitamix dry container for making flours out of grain, seeds, etc..so I am wondering if I make quinoa flour if it could be substituted here?

      • Hi Kathi – quinoa flour will not work for this recipe, sorry! You can try quick oat flakes, though!

    24. Had to come and rate this recipe! I’ve been having it every morning for breakfast and it is absolutely delish!

      I top it with honey and cinnamon!


      P.S. This also turned me on to Chia seeds – love the texture!

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