Quinoa Pumpkin Spice Breakfast Bake w/Pecan Streusel




That is all I have to say about this breakfast dish.

I freaking love it.

I need to make it everyday.....

Quinoa Pumpkin Spice Breakfast Bake w/ Pecan Streusel Topping


1/4 cup uncooked rinsed quinoa
1 cups milk ( I use 1%)
1tsp cinnamon
1/2 tsp nutmeg
1/2 cup pumpkin puree
1/4 cup pure maple syrup (you can use honey or molasses as well)
2 eggs beaten
1/4 cup dried cranberries
1/2 cup chopped pecans
2 tbs softened butter
1/4 cup brown sugar
2 tbs whole wheat flour


In a sauce pan bring quinoa and milk up to a low boil, reduce heat to low, cover and let simmer for about 20 minutes. Stirring frequently to prevent the milk from curdling.

When it has thickened to a pudding like consistency (think rice pudding) whisk in your syrup, pumpkin, and eggs. remove from heat stir in cranberries cinnamon and nutmeg.

Transfer into a small greased baking dish. I used a 7inch round tart plate.

In a small bowl mix butter, brown sugar and flour together until it is crumbly. Mix in pecans.

Sprinkle over quinoa.

Bake at 350 for 20-30 minutes (depends on pan size) You know its done when it pulls away from the sides of your baking dish and the middle is set.

Should slice easily like a tart... but has a soft bread pudding like texture.

Trick your tummy into thinking your having dessert for breakfast..

It will totally work!

1 comment

  1. This looks delicious, Carrie! I like the idea of using quinoa. Yum!