Pumpkin Breakfast Casserole with Quinoa and Oats

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This Pumpkin Breakfast Casserole with Quinoa is a deliciously healthy way to start the day. Full of texture and flavor, this is a quinoa breakfast casserole even the kids will love.

You know what time it is don’t you? Yep, it’s time for all things pumpkin to take over the internet.

I had to laugh when I saw this on Facebook. Of course, I shared it on my timeline and mentioned that I would be participating in the pumpkin overload. I’ve held back in prior years but after doing a pumpkin series this summer, I’ve turned into a bit of an addict.

I love this casserole any time of year, but it is especially fun in the fall. (Even though it will be a while before I experience cooler weather.)

Do you love pumpkin as much as I do? What are your favorite pumpkin recipes? What would you like to see on the blog?

Tools for Making this Pumpkin Breakfast

• Casserole Dish
• Mixing Bowls

Pumpkin Breakfast Casserole

Print Recipe

5 from 1 vote

Pumpkin Breakfast Casserole with Quinoa

This Pumpkin Breakfast Casserole With Quinoa is one sure-fire way I can get my boys to eat quinoa and oats for breakfast. 

Prep Time25 mins

Cook Time50 mins

Total Time1 hr 15 mins

Course: Breakfast

Cuisine: American, Gluten Free, Healthy, Quinoa

Keyword: pumpkin breakfast casserole

Servings: 8

Calories: 486kcal

Author: Wendy Polisi

Ingredients

• 1 cup rolled oats gluten free
• 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
• 1/3 cup maple syrup
• 2/3 cup pumpkin puree
• 2 -3 cups almond milk or milk of choice
• 3 tablespoons coconut oil melted and slightly cooled
• 2 teaspoons vanilla extract
• Streusel Topping
• 2/3 cup quinoa flour (toasted) or flour of choice
• 1 cup rolled oats gluten free
• 1/3 cup chopped walnuts
• 3 tablespoons coconut palm sugar
• 4 tablespoons butter softened (or Earth Balance)

US Customary - Metric

Instructions

• 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, palm 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.

Notes

Variations for Pumpkin Breakfast Casserole

• My youngest son this casserole prefers it drier, with just 2 cups of milk. I, on the other hand, like a moister casserole and prefer to use 3 cups. You can adjust the moisture to suit your taste.
• I love the streusel topping but if you are looking to save on calories you can reduce them by 140 per serving by leaving the topping off.
• If quinoa isn't your thing, feel free to use all oats.  Or, if you would prefer, use just quinoa.

Nutrition

Calories: 486kcal | Carbohydrates: 60g | Protein: 10g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 221mg | Potassium: 393mg | Fiber: 7g | Sugar: 19g | Vitamin A: 67.6% | Vitamin C: 1% | Calcium: 10.4% | Iron: 18.4%

If You Like Pumpkin Breakfast Casserole You May Also Like:

• Gluten Free Thanksgiving Recipes
• Parmesan Crisps