Pumpkin Spice Quinoa Flake Bake

Pumpkin pie infused breakfast cake made with quinoa flakes, pumpkin and chia seeds. Delicious, quick, gluten-free, and vegan, too!

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

Prep Time:

Serves: 1



  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.

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If you don’t have pumpkin spice, you can use: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon all spice instead.

Nutrition Information Per Serving

  • Calories: 325
  • Calories from Fat: 79
  • Total Fat: 8.8
  • Saturated Fat: 1 g
  • Sodium: 12 mg
  • Carbs: 54.1 g
  • Dietary Fiber: 12 g
  • Net Carbs: 42.1 g
  • Sugars: 10.7 g
  • Protein: 10.6 g