Fall is in the air and that means pumpkin everything! This easy pumpkin breakfast casserole is perfect for a chilly autumn morning. It's loaded with delicious fall flavors and it's sure to keep you full until lunchtime. So skip the sugary cereal and give this casserole a try instead! You won't be disappointed.
You know what time it is, don't you? Yep, it's almost time for all things pumpkin to take over the internet.
This Pumpkin Breakfast Casserole is the perfect make-ahead breakfast for busy mornings! I
It's packed with protein and fiber from the quinoa and pumpkin and is easily customizable with your favorite fall spices.
Plus, it can be made ahead of time and reheated for a quick and easy breakfast option all week long.
Give it a try - I think you will love it as much as I do.
- Oatmeal: Oats form the foundation of this recipe and add flavor, and texture, and act as a binder. They're also used in the streusel topping.
- Quinoa: This adds a boost of protein and other nutrients. If you don't care for quinoa, you can use all oats.
- Dried Cranberries: This adds a wonderful fruit flavor. Dried cherries or apricots are also a great option.
- Chia Seeds: Optional, but adds a nice flavor.
- Baking Powder: This helps the casserole to rise just a bit.
- Cinnamon, Pumpkin Spice, and/or Nutmeg: These spices help to give this dish its wonderful fall flavor.
- Sea Salt: This is a key ingredient in just about any recipe and enhances the flavors of the other ingredients.
- Eggs: Flaxseed meal can be used as an egg replacement if needed.
- Maple Syrup: This sweetens the breakfast casserole without making it overly sweet. You could also use honey or agave nectar.
- Pumpkin Puree: Pumpkin gives this breakfast casserole a smooth and creamy element and its characteristic orange color and festive flavor. Be sure to use pure pumpkin puree and not pumpkin pie filling.
- Milk: Feel free to use whatever type of milk you prefer.
- Coconut Oil: This helps to bind the ingredients together and gives the Pumpkin Breakfast Casserole a delicious richness. You could also use butter, ghee, or Earth Balance spread.
- Vanilla Extract: Use a good quality as it will have an impact on the final dish.
- Flour: Use your preferred flour here.
- Walnuts are used in the casserole and in the topping and provide a warm and nutty crunch.
- Brown Sugar: You could also use coconut palm sugar.
- Butter: Non-dairy butter may be substituted.
Tips and Tricks
- Toasting the quinoa before cooking it will give it a nuttier flavor.
- If you're not a fan of cranberries, you can use raisins or chopped dates instead.
- Pumpkin puree can be replaced with sweet potato puree for a slightly different flavor.
- You can use any type of milk in this recipe. If using non-dairy, cashew, almond milk, or coconut milk will give it the best flavor.
- This Pumpkin Quinoa Breakfast Casserole is delicious on its own, but can also be served with a dollop of yogurt or a drizzle of maple syrup.
- For a heartier meal, serve it with a side of eggs.
- It's also great as an afternoon snack or light dinner.
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This Pumpkin Quinoa Breakfast Casserole will stay fresh in the fridge for up to 5 days in a sealed, air-tight container.
You can also freeze it for up to 3 months.
To reheat, simply pop a slice in the microwave for about 1-2 minutes or until heated through. You can also reheat it in the oven at 350 degrees Fahrenheit for about 10 minutes.
Pumpkin Breakfast Casserole with Quinoa
- 1 cup rolled oats
- 1 cup quinoa rinsed
- ½ cup walnuts
- ¾ cup dried cranberries
- 2 tablespoon 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
- ⅔ cup flour
- 1 cup rolled oats gluten free
- ⅓ cup chopped walnuts
- 3 tablespoons brown sugar
- 4 tablespoons butter softened (or Earth Balance)
- Preheat oven to 350 degrees. 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. Spread mixture evenly in prepared pan.
- If using flax egg mix together 1 tablespoon ground flax seeds with 3 tablespoons warm water. Set aside to thicken.
- In a separate bowl mix together (flax) egg, maple syrup, pumpkin puree, milk, coconut oil and vanilla extract. Pour mixture over quinoa oat mixture ensuring that oats are fully covered.
- Bake for 35 minutes.
- Meanwhile, make streusel topping by combining flour, oats, walnuts, brown sugar and butter in a small bowl.
- Remove casserole from oven and top with streusel topping. Return to oven and bake for 15 minutes longer. Serve warm with an additional pat of butter or drizzle of maple syrup if desired.