Baked Pumpkin Quinoa Oatmeal

Posted by on Mar 28, 2013 in Breakfast, Cooking, Featured


Who says pumpkin is only for the Fall??  I’ve been wanting to try a baked quinoa oatmeal for awhile, and when I came across a can of pumpkin I knew they would go perfectly together!  This is a delicious, hearty, and healthy breakfast, that you can easily make ahead and eat throughout the week.  Don’t let the carbs scare you away, Quinoa is a complex carb that your body needs for energy. Definitely a breakfast that will keep you full and energized through your morning!

Nutritional info per serving: 250 calories, 5 grams of fat, 41 carbs, 6 grams of fiber, and 9.5 grams of protein


Baked Pumpkin Quinoa Oatmeal

(Makes 9 large servings)

2 cups of quick cook oats

1 1/2 cups of cooked quinoa *(see note below regarding cooking quinoa)

1/4 cup of flax seed meal

1/2 cup of brown sugar

1 teaspoon of baking powder

1 teaspoon of salt

1 1/2-2 teaspoons of pumpkin pie spice

1/2 cup of nonfat milk (or almond milk)

2 eggs, lightly beaten

1 cup of canned pumpkin

1 teaspoon of vanilla


1 tablespoon of oats

1 tablespoon of brown sugar

few dashes of cinnamon and nutmeg

*optional-1/4 cup of pumpkin seeds, pecans, or other topping of your choice


Preheat oven to 350 degrees and spray an 8X8 baking dish with non stick cooking spray.

In a large bowl, stir together all of the dry ingredients.  Add in wet ingredients, and stir just until incorporated.

Pour into baking dish and smooth with a spatula.  In a small bowl, combine the oats, brown sugar, and spices for the topping.  Sprinkle over the top of the oatmeal.

Bake for 25 minutes, or until set and edges begin to pull away from the baking dish.

Store covered in the refrigerator.  Serve warm with milk!

* I cooked the quinoa ahead of time in my rice cooker.  For this recipe, mix 2/3 cup of quinoa with 1 1/3 cup of water.  Be sure to rinse your quinoa before cooking.  When you’re ready to use, fluff with a fork.







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  2. This is right up my alley! Definitely baking it!


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