Pumpkin Pie Quinoa Breakfast Casserole

Prep Time: 10 minutes; Cook Time: 45 minutes

Ingredients (2 servings)

Bake

• 1 cup water
• 2 tablespoons pumpkin puree
• 1/4 cup quinoa – red or white would work
• 1 tbsp maple syrup
• 1 tsp coconut oil
• 1/4 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• pinch ground nutmeg
• pinch ground ginger

Topping

• 1 tbsp coconut oil, melted
• 1 tbsp maple syrup
• 1.5 tbsp finely ground almond flour
• 1/4 cup pecans, chopped

Instructions

• Preheat oven to 350F and lightly oil a 4 cup casserole dish. [I used a small dab of coconut oil]
• In a small bowl combine all ingredients, minus the topping. Stir until fully mixed, then pour into prepared casserole dish.
• Cover and cook for 45-50 minutes.
• Meanwhile, combine all topping ingredients. After the 50 minutes are up, remove casserole from oven and sprinkle topping over top of the casserole.
• Return to the oven and cook uncovered for another 10-15 minutes, or until golden. [Mine was ready in 12 minutes]

Notes

When you place the topping over the top, there should still be some liquid left in the dish. Baking it uncovered for the remaining of the cooking time will evaporate the liquid.