Description
Who says pumpkin is only for the fall? Try this delicious, healthy, and hearty breakfast!
Ingredients
- FOR THE OATMEAL:
- 2 cups Quick Cook Oats
- 1-½ cup Cooked Quinoa (see Note)
- ¼ cups Flax Seed Meal
- ½ cups Brown Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 2 teaspoons Pumpkin Pie Spice
- ½ cups Milk
- 2 whole Eggs, Lightly Beaten
- 1 cup Canned Pumpkin
- 1 teaspoon Vanilla
- FOR THE TOPPING:
- 1 Tablespoon Oats
- 1 Tablespoon Brown Sugar
- 2 dashes Cinnamon
- 2 dashes Nutmeg
Preparation
Preheat oven to 350ºF and spray an 8×8 baking dish with nonstick cooking spray.
In a large bowl, combine oats, cooked quinoa (see note below), flax seed meal, brown sugar, baking powder, salt, and pumpkin pie spice. Add milk, eggs, pumpkin, and vanilla, and stir well to combine. Pour oatmeal into prepared baking dish.
For the topping, in a small bowl, stir together oats, brown sugar, and spices. Feel free to add pecans, pumpkin seeds, etc. Sprinkle over the top evenly.
Bake for 25 minutes, or until set and oatmeal is pulling away from edges. Let sit 5 minutes before serving. Store covered in refrigerator. Serve warm with milk!
Note: I cooked my quinoa ahead of time in my rice cooker. Be sure to rinse the quinoa prior to cooking it. For this recipe, cook 2/3 cup of quinoa with 1 1/3 cups of water. Fluff with a fork when you’re ready to use it.
