Pumpkin Spice Latte Quinoa Breakfast Casserole
⅔ cup warm water
⅓ cup brewed coffee, hot or warm
2 tablespoons canned pumpkin puree (not pumpkin pie mix!)
1 tablespoon maple syrup
1 teaspoon coconut oil, melted
¼ teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice
¼ cup raw quinoa
¼ cup raw pecans, chopped
2 tablespoons almond flour
2 tablespoons maple syrup
1 tablespoon coconut flour
½ teaspoon cinnamon
1 tablespoon coconut oil
Preheat oven to 350F.
Add water, coffee, pumpkin puree, maple syrup, coconut oil, vanilla and pumpkin pie spice to a 4-cup casserole dish. Stir to combine. Then add quinoa.
Cover and bake for 45-50 minutes until most of the liquid is gone (see picture below for example). There should still be some liquid left and the quinoa should be just about cooked.
Meanwhile, add pecans, almond flour, maple syrup, coconut flour, cinnamon and salt to a small bowl. Mix to combine, then mix in coconut oil. Place the bowl in freezer until ready to use.
Once casserole is complete, remove from oven, take off the cover and top with the crumbled topping. Return to oven, uncovered and bake for 12-15 minutes until topping browns.
2 variations: I like my quinoa casserole a bit overcooked, so the quinoa is slightly softer than usual. I feel it’s more hearty this way. This is the result you will get if you follow the recipe above. If you would like your quinoa a bit firmer, use ½ cup water in the recipe instead of the ⅔ cup.
Leftovers: this casserole is SO good served cold the very next day. Highly, highly recommend that you try it.