Pumpkin Pie Quinoa Baked Oatmeal
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: a 8x8 inch dish
 
Ingredients
  • 2½ C rolled oats (quick cook, not instant) OR 2 C rolled oats
  • 1 C cooked quinoa (If using. Decrease oats to 2 C if using quinoa)
  • 1 tsp baking powder
  • ½ tsp salt
  • 1-2 TBSP coconut oil or butter, melted
  • 2 large eggs
  • 1 C pumpkin puree
  • 7 TBSP maple syrup, honey or brown sugar, see notes in the post about variations
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • scant ¼ tsp nutmeg OR pinch of cloves
  • 1¼ C coconut milk or milk of choice - see notes in the post about variations
  • pumpkin seeds, walnuts, pecans, shredded coconut, etc. To top, optional
Instructions
  1. Preheat oven to 375
  2. In an 8x8 inch baking dish, add the oats, quinoa if using, salt and baking powder, set aside.
  3. In a medium/large bowl, whisk together remaining ingredients (except the seeds or nuts). Pour over oats and mix well.
  4. Top with optional nuts/seeds/coconut if desired and bake on the center rack for 22-27 minutes. Yes, those exact minutes. 22 minutes equals pie-like texture (very desirable), 27 is more firm and bar-like. You choose!
  5. Allow to cool then slice in to 6-8 pieces. You can eat it warm or make it ahead of time and refrigerate for easy breakfasts.
Notes
I prefer my baked oatmeal cold. Mark prefers his warm, my mom doesn't care either way and everyone else who's had any of my baked oatmeal recipes likes them cold as well. It's up to you!
Leftovers store well in the fridge, tightly covered for 5 days.

I realize the list of ingredients can be a little confusing. If you didn't read the above post, head up there for the explanation on variations.
Recipe by The Pretend Baker | Good Food | Life | Anti Diet at https://www.thepretendbaker.com/pumpkin-pie-quinoa-baked-oatmeal/