Pumpkin Pie Quinoa Breakfast Casserole

Baked quinoa breakfast casserole with pureed pumpkin and a crunchy grain-free topping.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 2

Ingredients

Bake

  • 1 cup water
  • 2 tablespoons pumpkin puree
  • 1/4 cup quinoa – red or white would work
  • 1 tablespoon maple syrup
  • 1 teaspoon coconut oil
  • 1/4 teaspoon pure vanilla extract
  • 1/2 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
  • 1/4 cup pecans, chopped

Instructions

  1. Preheat oven to 350F and lightly oil a 4 cup casserole dish. [I used a small dab of coconut oil]
  2. In a small bowl combine all ingredients, minus the topping. Stir until fully mixed, then pour into prepared casserole dish.
  3. Cover and cook for 30 minutes.
  4. Meanwhile, combine all topping ingredients. After the 30 minutes are up, remove casserole from oven and sprinkle topping over top of the casserole.
  5. Return to the oven and cook uncovered for another 10-15 minutes, or until golden. [Mine was ready in 12 minutes]

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Nutrition Information Per Serving

  • Calories: 340
  • Calories from Fat: 207
  • Total Fat: 23
  • Saturated Fat: 9.1 g
  • Sodium: 7 mg
  • Carbs: 31 g
  • Dietary Fiber: 4 g
  • Net Carbs: 27 g
  • Sugars: 13.3 g
  • Protein: 4.3 g