This pumpkin pie quinoa baked oatmeal recipe has everything! Protein, fiber, healthy fats and aaalll the pumpkin pie flavor and no refined sugar. Gluten free, vegetarian, can be made vegan. It’s been our breakfast staple for weeks and will continue to be for all of fall!
Should I be doing this?
Should I be posting this pumpkin pie quinoa baked oatmeal right now? In the middle of August? Didn’t I swear just last week that I was going to wait until September to start bombarding you with pumpkin everything?
I did do that.
And I changed my mind. Why? Because, well, 75% of you aren’t even reading this in August. NAY I’d argue 90% will not be reading this in August. How do I know this? Is it because of the fact that 90% of you will simply ignore this post until the ‘appropriate’ time for pumpkin things and then come back to it? Maybe. But that’s not why I know.
Guys, my blog is a baby. Just one teeny tiny year old and do you know what that means? According to my analytics it means that it takes a good 1-2 months for new posts to become popular because it takes a little more time for the content to be circulated by you lovely people than, say, any other big blogger’s content. I’m cool with that because it means I can start posting ALL THE PUMPKIN THINGS a whole month early ’cause you won’t even see it before September or October. Mostly likely. Except for those of you who come back daily to follow along. You guys can either ignore this and come back or just jump on the pumpkin train with me now…
‘Cause there aint no stoppin’ in Wyoming on Wednesdays. <— childhood inside thing. I die. Jimmy the Janitor anyone? Like back in the cassette tape days? TELL ME I’M NOT ALONE.
Okay but seriously, guys. This pumpkin pie quinoa baked oatmeal? It’s been made/tested like… 12 times already. TWELVE. Mostly because I just wanted to face plant a hunk of it daily and basically never tired of it, but also because every little change/adjustment I made, I loved. I loved all of my versions equally. It was exhausting trying to find a ‘perfect’ version to share because they were all perfect.
AND most versions didn’t involve quinoa. Do you want the honest to God truth about why I added quinoa? And put it in the title?
I had leftover quinoa from cooking too much for my veggie quinoa lasagna casserole, I was going to be making the pumpkin baked oatmeal again that day anyway, I wanted to use up some quinoa, and quinoa is a buzz word in the health food community.
I knew full well putting quinoa in my baked oatmeal would make it 1000000000x more appealing to health food people and that would make it a more popular post. These are things I have to consider… and most of the time I just don’t because it doesn’t feel natural and if I’m not super in to it, I don’t sell out and most of the time I feel like the food world is a very strange place. CAULIFLOWER IS NOT RICE. BUT I liked the addition of quinoa! It was good and filling and added some variety to the nutrition I was getting so I was cool with it.
But I’m not even going to pretend like I would cook quinoa specifically to add it to this oatmeal. As if.
Guys, if you wanna do that, have at it. But I only do it when I have the leftover already cooked. IF you don’t add the quinoa, just increase your oats to 2 1/2 cups. Nothing else changes. Let’s break it down:
SWEETENER: I give very specific tablespoon measures for the maple syrup/honey/sugar whatever you wanna use because I’ve experimented with different amounts. 7 tablespoons is the ‘sweet’ spot. Trust me. Do no decrease it, please. Also, I hope you don’t increase it because that’d be mega sweet. All different sweeteners work and you use the same measurement for them all. I’ve done this. Trust me.
MILK: My preference is canned coconut milk. I do 1/3 cup full fat then I fill it up with water to reach 1 1/4 cups. You get a lot more baked oatmeal recipes outta one can of coconut milk if you do this. I’ve also used whole milk and 2% milk. All work just fine! I don’t know about almond because I’m not an almond milk person. I’m sure it’s fine though if that’s your preference.
FAT: Coconut oil is my favorite. Butter is also good. I haven’t tried anything else. I’ve done 2 1/2 tbsp, 2 tbsp, 1 tbsp and accidentally none. My preference is 2 tbsp of coconut oil but you don’t notice a huge difference with just 1. None you notice the difference. It’s fine but I’m a proponent of healthy fats for satiety. Butter is obviously good but I like the coconutty flavor from the oil.
SPICES: The amounts for cinnamon and ginger never change, but I’ve done it with a pinch of cloves OR a very scant 1/4 tsp nutmeg. Not both. Both is too much. One or the other are both good. My preference is cloves… I think.
BAKING TIME: K so, my preference is 22 exact minutes at 375F. It could be different in your oven… but my mom’s preference is like 27 minutes at 375F. I prefer mine to stay really soft and pie like because it literally tastes like you’re eating pumpkin pie (only healthy…and oatty). Cooked a little longer is fine, but I will forever be a pie-baked-oatmeal kinda gal. It may take some experimentation with your specific oven and preferences.
That’s it. Never mess with any other things in the recipe please. Always 2 eggs, always 1 cup of pumpkin, always 2 1/2 cups rolled oats OR 2 cups oats and 1 cup cooked quinoa, always 1/2 tsp salt, always 1 tsp vanilla. Any other changes I do not guarantee or necessarily support. Unless you’re vegan and you try out vegan egg substitutes. IDK how that’ll go but you could let me know, I’m curious.
Okay I’ve talked enough. I’m so done talking. Typing? Same thing.
Wait one more thing. CLICK HERE for more pumpkin goodness ’cause you know you can’t get enough. Also, you’ll have leftover pumpkin to use. So you basically have to make more pumpkin things!
- 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
- Preheat oven to 375
- In an 8x8 inch baking dish, add the oats, quinoa if using, salt and baking powder, set aside.
- In a medium/large bowl, whisk together remaining ingredients (except the seeds or nuts). Pour over oats and mix well.
- 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!
- 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.
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.
More baked oatmeal!