Pumpkin oatmeal meets quinoa in this hearty, healthy baked breakfast dish!
Welcome back to#PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day on October 26th. This week, 17 food bloggers are sharing tons of yummy recipes, both sweet and savory. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board. Today I have a delicious breakfast to share with you. Baked oatmeal is one of my favorite breakfasts, and in the fall, this Pumpkin Pie Baked Oatmeal is one of my go-to choices. But you know me… I always want to try something new! And this something new is definitely a good thing!
For awhile now, I’ve seen recipes using quinoa, barley, or farro as a pseudo-oatmeal. I’ve gotta admit though–while those recipes SOUND good, they also seem a little scary. Old breakfast habits die hard, I suppose. To ease my way into this breakfast madness, I decided to combine quinoa with oatmeal in a baked breakfast dish. I added tons of pumpkin pie spice and pumpkin puree to make this dish seasonally appropriate. It was such a hardship, let me tell you. Ha. Not at all!
I should have known to always trust quinoa. And pumpkin. This breakfast was so great! I enjoyed it a few ways–warm with cinnamon as pictured above, warm in a bowl with some Greek yogurt and maple syrup, and warm in a bowl with almond milk and some maple syrup and dried fruit. The bake is also hearty enough to just be cut and served at room temperature. I think it could be excellent with some peanut butter or even pumpkin butter spread on top. Mmmm! I’ll have to make it again soon. I always get good serving ideas after everything’s all gone. Enjoy!
two years ago: Chicken Enchiladas with Green Chile Sour Cream Sauce
three years ago: Apple Cinnamon Pancakes
four years ago: Oatmeal Scones
Pumpkin Quinoa Oatmeal Bake
adapted from my baked oatmeal
- 1/2 cup quinoa, uncooked
- 1/4 cup canola or vegetable oil
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1 egg
- 2 1/2 cups old-fashioned oats
- 3/4 tablespoon baking powder
- 1/2 tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- 1 1/4 cups almond milk + more for serving
- Greek yogurt, for serving
In a small saucepan, cook 1/2 cup quinoa in 1 cup water according to package directions. Set aside to cool.
Preheat oven to 350 degrees and grease a 10 inch round casserole dish [a pie plate or square baking dish will work too, but cooking time may vary].
Meanwhile, whisk together oil, pumpkin, maple syrup, and egg. Fold in oats, baking powder, pumpkin pie spice. When quinoa has cooled down, add quinoa, vanilla, and milk, stirring to combine.
Spoon batter into prepared pan and smooth out if necessary. Bake for 30-35 minutes or until firm and golden brown.
Serve warm with almond milk or Greek yogurt, plus additional sweetener/dried fruits/nuts if desired.
Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Cream Cheese Truffles by Love and Confections
Pumpkin-Vanilla Bean Madeleines by Culinary Adventures with Camilla
White Chocolate Drizzled Pumpkin Scones by That Skinny Chick Can Bake
S’mores Pumpkin Pie by The Spiffy Cookie
Homemade Pumpkin Puree by Happy Food Healthy Life
Pumpkin Mole by Curious Cuisiniere
Drunken Pumpkin Seeds by Life Tastes Good
Pumpkin Roll by A Day in the Life on the Farm
Pumpkin Lasagna by My Catholic Kitchen
Cinnamon Pumpkin Bread by Making Miracles
Pumpkin Quinoa Oatmeal Bake by The Pajama Chef
Pumpkin Chocolate Swirl Pancakes by Dizzy Busy and Hungry