Pumpkin Spice Latte Quinoa Breakfast Casserole

Pumpkin Spice Latte Quinoa Breakfast Casserole with a vegan, grain-free crunchy maple topping

I am in love with what I do and count my blessings every gosh darn day. I hustle, I bustle, and I don’t give up easily. I create recipes, share my ideas, partner up with amazing companies, learn, teach, connect… It’s what I was put on this earth to do.

Every recipe that makes it to the blog goes through intense testing. I make each one at least 2 to 3 times before I share it with you. And the recipes for my cookbooks? At least 6 times.

I test flavor, consistency, you name it. All with one goal in mind – to provide our community with the best freaken-tastic allergy-friendly recipes out there. This is my Job (with a capital J) and I take it very, very seriously.

But sometimes, I make a mistake. It’s rare, but it happens. And when it does? I feel horrible. Because I know how crappy it is when you’ve followed a bunk recipe and I never want to put you in that position.

One of my most popular recipes, this Pumpkin Pie Quinoa Breakfast Casserole, has been on the the blog for nearly 2.5 years. And when I made it again just this Friday, I realized it was wrong. Not enough liquid, not enough cooking time. I spent all weekend testing it and have fixed the recipe. It’s ready for you. I am so sorry if you tried it and got subpar results.

Maybe a little Pumpkin Spice Latte action could help smooth things over. What do you think?

Pumpkin Spice Latte Quinoa Breakfast Casserole with a vegan, grain-free crunchy maple topping

This breakfast casserole is made with quinoa, instead of oats, a generous serving of fresh-brewed coffee and a couple scoops of pumpkin puree for good measure. Plus, it’s topped with a delicious crisp, maple-packed, grain-free, vegan topping.

It’s everything you love about a Pumpkin Spice Latte, in breakfast form.

Pumpkin Spice Latte Quinoa Breakfast Casserole with a vegan, grain-free crunchy maple topping

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5.0 from 3 reviews
Pumpkin Spice Latte Quinoa Breakfast Casserole
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
All the goodness of your favorite Fall treat, The Pumpkin Spice Latte, transformed into a grain-free, vegan breakfast treat!
Ingredients
  • ⅔ cup warm water
  • ⅓ cup brewed coffee, hot or warm
  • 2 tablespoons canned pumpkin puree (not pumpkin pie mix!)
  • 1 tablespoon maple syrup
  • 1 teaspoon coconut oil, melted
  • ¼ teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ¼ cup raw quinoa
Topping
  • ¼ cup raw pecans, chopped
  • 2 tablespoons almond flour
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut flour
  • ½ teaspoon cinnamon
  • Pinch salt
  • 1 tablespoon coconut oil
Instructions
  1. Preheat oven to 350F.
  2. Add water, coffee, pumpkin puree, maple syrup, coconut oil, vanilla and pumpkin pie spice to a 4-cup casserole dish. Stir to combine. Then add quinoa.
  3. Cover and bake for 45-50 minutes until most of the liquid is gone (see picture below for example). There should still be some liquid left and the quinoa should be just about cooked.
  4. Meanwhile, add pecans, almond flour, maple syrup, coconut flour, cinnamon and salt to a small bowl. Mix to combine, then mix in coconut oil. Place the bowl in freezer until ready to use.
  5. Once casserole is complete, remove from oven, take off the cover and top with the crumbled topping. Return to oven, uncovered and bake for 12-15 minutes until topping browns.
Notes
2 variations: I like my quinoa casserole a bit overcooked, so the quinoa is slightly softer than usual. I feel it's more hearty this way. This is the result you will get if you follow the recipe above. If you would like your quinoa a bit firmer, use ½ cup water in the recipe instead of the ⅔ cup.

Leftovers: this casserole is SO good served cold the very next day. Highly, highly recommend that you try it.

View nutrition information (once on page, scroll down)

Pumpkin Spice Latte Quinoa Breakfast Casserole with a vegan, grain-free crunchy maple topping

Preheat oven to 350F.

Add water, coffee, pumpkin puree, maple syrup, coconut oil, vanilla and pumpkin pie spice to a 4-cup casserole dish. Stir to combine. Then add quinoa.

Cover and bake for 45-50 minutes until most of the liquid is gone (see picture below for example). There should still be some liquid left and the quinoa should be just about cooked.

… see:

Pumpkin Spice Latte Quinoa Breakfast Casserole with a vegan, grain-free crunchy maple topping

While the casserole is doing it’s thing, you can add the pecans, almond flour, maple syrup, coconut flour, cinnamon and salt to a small bowl. Mix to combine, then mix in coconut oil. Place the bowl in freezer until ready to use.

When the 45-50 minutes are complete, and the casserole looks like the picture above, take off the lid and top with the crumbled topping.

Return to oven, uncovered, and bake for 12-15 minutes until topping browns.

Pumpkin Spice Latte Quinoa Breakfast Casserole with a vegan, grain-free crunchy maple topping

This casserole is so, so easy to put together. And? I guarantee that the recipe is absolutely, without a doubt (I made it 4 times just to be sure). It’s SAFE to make without having to worry about wrong measurements, ingredients, or any other crazy happenings ;)

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Comments | Leave Your Comment

  1. This sounds divine Leanne! I hear ya on the recipe testing… there are a couple of recipes on my blog that I want to go back and re-make because it’s been SO long and I am far better at measuring ingredients now than I used to be. Sounds like you guys have been consuming plenty of pumpkin these days!

    • Yes, totally! Those old recipes need some work for sure. Oh my gosh, there is pumpkin in everything right now. Definitely some great recipes coming up very, very soon :) Have an awesome day, Ange!

  2. Hi Leanne!

    Just have a question about quinoa. Does it need to be rinsed first before adding it to the casserole dish to bake? Thanks!

    • Hi Kirsten! Great point. Yes, if your quinoa is not pre-rinsed, it’s best to give it a little rinse before using it in this recipe. Enjoy!

  3. I was going to make waffles this morning……………..but this sounds so much better! Thank you!

  4. This looks very delicious! I wonder if this could be made in a crock pot instead of the oven? Maybe in the crock pot you wouldn’t get the browned-effect after adding the toppings. What do you think?

    • Hi Angela – I am sure it’s possible, although I’m not sure the topping will crisp up as it did in the oven. You may have to add additional liquid, too… Let us know if you give it a whirl!

    • For sure! You could make the Pumpkin Quinoa Casserole I mentioned in the post. Similar recipe, but without the coffee. You could use this topping, or the one for the other casserole

  5. Sounds DEEELICIOUS! But I bet I’d eat at least half of it in one sitting :) Yummy! I wish recipe testing and perfecting could be my full time job…doing it on the side means cooking drags out the trials over far too many days.

  6. Wow. This looks so good. I’ve been turned on to Quinoa only recently and really love it. I’ve got the ingredients for the casserole, but not the topping – can’t wait to try this.

    Jay

    • Hey Jay! Awesome to see you on here, thanks for leaving a comment :) I made a batch without the topping and it was still really, really good. Enjoy!

  7. Hi Leanne – I bet this would taste really good made with chocolate instead of the coffee, will try it out as I don’t drink coffee! thanks for posting the new version!

  8. No better way to celebrate the official start of the Fall! I might substitute water for almond milk, to make it a real “latte” :)

    I love to soak my quinoa, but then I should add less liquid to the soaked quinoa. Any idea on this ratio?

    Leanne, I really appreciate your dedication and I am sorry you were worried that you gave us, the readers, a recipe that you were not satisfied with. I personally believe that your recipes range from excellent to gosh-darn-amazing-can’t-believe-it-incredible, so probably no one noticed that the recipe was not “perfect”.

    I’m glad you re-made it, because I did not notice it before :)

    • Hi Danielle – don’t use almond milk! AH! I tested it 7 times. Yes, 7. 7 times. Almond milk was really, really bad in this. I was totally going for the authentic latte thing too, but it wasn’t happening. I even tried 3 different almond milks… including homemade. It got really soupy and just never turned out right. I haven’t tried soaking the quinoa and then using it in the recipe… perhaps go with 30% less water?

      Thanks for your words of support and encouragement! I am so, so happy that you enjoy my work :)

  9. Sounds delicious! I love pumpkin lattes, my guilty pleasure for the fall- bet this tastes amazing!

    • I’m in the same boat, Alex! This tastes so much like a real Pumpkin Latte! I am in love :)

  10. This sounds so delish!! I love pumpkin and can hardly wait to try it. I don’t drink coffee anymore but drink an herbal kind called Techino. I though I would ask a neighbor for some of their leftover coffee and then offer to share some of the casserole with them! Thanks for all your hard work!

  11. Hi Leanne!

    Just wanted to check, are you sure this makes 4 servings? It seems really modest, like it only makes about 3/4 cup per person.

    Thank you so much for all of your recipes, I share them with my gluten-free, dairy-free friend. I don’t know if I’ve made one of your recipes yet (I make so many!), but I know I’ve bookmarked them a lot! All the pictures and descriptions look enticing.

    Thanks!
    Jessica

    • Hi Jessica – yes, about 3/4 cup per serving. I paired ours with fresh fruit and a fried egg for a full balanced breakfast. But if you’re planning on feasting on this for breakfast, only, then 2 servings is perfect! I hope that helps, and thanks for your kind words about my work! So, so happy that you’re enjoying what I create!

    • Hi Joanne – you can access the nutrition information following the recipe. There is a link that says “View Nutrition Information” click on that, scroll to the bottom, and all the details are there for you!

  12. Have you tried doubling this recipe during any of your tests?! I would be super curious if the recipe’s ingredients could simply be doubled, versus adding more than double for a few of the ingredients, you know? I would love to double this recipe!!

    • Hey Katie – double away! If you double everything, you should be good to go :)

  13. First: thanks for all the inspiriation! Great recepies and fun to read =). I am from Norway and do get pumpkins up here now, and I love it. We do not have a lot of experience with it though, so I am trying to expand my horizon. So, my question is: what is pumpin spize? Can I just ovensbake a pumpkin and scoop out two spoons?

    • Hi Mikkimy – Pumpkin spice is a mixture of different spices – ginger, cinnamon, all spice and nutmeg. If you google “Pumpkin Pie Spice Mix” it’ll come up with a bunch of info ;)

  14. Hey Leanne, I was reading off the printed version of this recipe, and I noticed that one of the bullet’s say, “Meanwhile, add pecans, almond flour, agave, coconut flour, cinnamon and salt to a small bowl. Mix to combine, then mix in coconut oil. Place the bowl in freezer until ready to use.” instead of “Meanwhile, add pecans, almond flour, maple syrup, coconut flour, cinnamon and salt to a small bowl. Mix to combine, then mix in coconut oil. Place the bowl in freezer until ready to use.”

  15. Thank you – I found it on Iherb and it is now on its way. Very clever to have such spice blend ready made! Cant wait to try your casserole =)

  16. I want to make this sounds wonderful.. Could this be done
    in a crock pot??

    • Hi Yvonne – I’ve had a couple of readers tell me they did it with great success. So I believe it can! Although I’ve never tried it… good luck!

  17. Is there anything I could sub for the Almond and Coconut flour? Just trying to make it with things I may already have.

    • Hi Casey – if you’re not sensitive to oats, you could do a crumble oat topping like you would use on a fruit crisp!

  18. Sorry to see the nutrition info is only in metric. I was liking this blog but simply don’t have the
    Time to convert the info.

    • Hi Lisa – I am sorry that it’s not to your liking… you’re referring to the measurements of the ingredients? Or?

  19. My mistake. I went back to look and I see that the serving size was in grams. That’s still kind of difficult since my husband and I are counting calories and I don’t have a clue what kind of serving that is. Maybe it’s not a problem for your other readers.

    • Hi Lisa – when you click on the, “see nutrition information” it tells you how many servings are in the recipe, I believe for this one it’s 4. So, when it’s done, you just divide the dish into 4. Then, the nutrition information outlines data for that single serving. I hope that helps!

  20. OMG – I made this today and loved it. I came across your web site this past week via veg news – love it and ready to make more reicipes. Thanks for your awesome talent and compassion.

    • Hey Stephanie! Welcome :) Thanks for stopping in and saying hello. I’m SO happy that you found me, and that you loved this recipe. Have an awesome week!

  21. Hi, I have one question. Could any other flour be subbed for the almond flour and coconut flour? I have regular flour, whole wheat flour, and know how to make oat flour. Thanks!!

    • Hey Angela… do you have rolled oats? If so, I would make a rolled oat topping, like the ones you see on fruit crumbles. I hope that helps!

  22. Hi! So excited to try your pumpkin Quino. It looks delicious. What size baking dish did you use?
    Thanks!

    • Hi Kimberly – I use a small dish, it holds about 4 cups. Hope that helps!

  23. Can’t wait to try this one. I’m always on the look out for new breakfast dishes. Thanks!

  24. I made this recipe yesterday and wow! It is delicious! You’re right -also incredible the next day. I wish I’d made a double batch though, because I just finished it off…Thanks so much for a winning recipe!

  25. Hey Leanne!
    This recipe looks so yummy! I really want to try it but my mornings are usually so rushed. What do you think about the idea of mixing it up the night before and letting it soak…and then baking in the morning? I’m guessing it would decrease the baking time no?
    Thanks!

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