September 22, 2013 By Leanne Vogel November 13, 2018
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?
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.
To print, email or text this recipe, click here.
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.
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.
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 ;)
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.