Pumpkin Breakfast Casserole with Quinoa
Ingredients
The casserole
-
1
cup
rolled oats
-
1
cup
quinoa, rinsed
-
½
cup
walnuts
-
¾
cup
dried cranberries
-
2
tablespoons
chia seeds (optional)
-
1
teaspoon
baking powder
-
1
teaspoon
ground cinnamon
-
½
teaspoon
sea salt
-
1
large
egg (or 1 flax egg)
-
⅓
cup
maple syrup
-
⅔
cup
pumpkin puree
-
3
cups
milk (or almond milk)
-
3
tablespoons
coconut oil, melted and slightly cooled
-
2
teaspoons
vanilla extract
The streusel topping
-
⅔
cup
flour
-
1
cup
rolled oats (gluten free)
-
⅓
cup
chopped walnuts
-
3
tablespoons
brown sugar
-
4
tablespoons
butter (or Earth Balance)
Instructions
- Preheat the oven to 350 degrees and spray a medium casserole pan with olive oil.
- In a medium bowl, mix together oats, quinoa, walnuts, cranberries, chia seeds, baking powder, cinnamon, and sea salt, then spread this mixture evenly in the prepared pan.
- If using a flax egg, mix 1 tablespoon of ground flax seeds with 3 tablespoons of warm water and set aside to thicken.
- In a separate bowl, mix together the (flax) egg, maple syrup, pumpkin puree, milk, coconut oil, and vanilla extract.
- Pour the wet mixture over the quinoa oat mixture, ensuring that the oats are fully covered.
- Bake for 35 minutes.
- Meanwhile, prepare the streusel topping by combining flour, oats, walnuts, brown sugar, and butter in a small bowl.
- Remove the casserole from the oven, top with the streusel topping, and return to the oven to bake for an additional 15 minutes.
- Serve warm with additional butter or a drizzle of maple syrup if desired.
Nutrition Facts (estimated)
Servings
8
Calories
486
Total fat
23g
Total carbohydrates
60g
Total protein
10g
Sodium
221mg
Cholesterol
35mg
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