Baked Pumpkin Quinoa Oatmeal Recipe

Name: Baked Pumpkin Quinoa Oatmeal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE OATMEAL:; 2 cups Quick Cook Oats; 1-1/2 cup Cooked Quinoa (see Note); 1/4 cups Flax Seed Meal; 1/2 cups Brown Sugar; 1 teaspoon Baking Powder; 1 teaspoon Salt; 2 teaspoons Pumpkin Pie Spice; 1/2 cups Milk; 2 whole Eggs, Lightly Beaten; 1 cup Canned Pumpkin; 1 teaspoon Vanilla; FOR THE TOPPING:; 1 Tablespoon Oats; 1 Tablespoon Brown Sugar; 2 dashes Cinnamon; 2 dashes Nutmeg

Servings: persons

FOR THE OATMEAL:
2 cups Quick Cook Oats
1-1/2 cup Cooked Quinoa (see Note)
1/4 cups Flax Seed Meal
1/2 cups Brown Sugar
1 teaspoon Baking Powder
1 teaspoon Salt
2 teaspoons Pumpkin Pie Spice
1/2 cups Milk
2 whole Eggs, Lightly Beaten
1 cup Canned Pumpkin
1 teaspoon Vanilla
FOR THE TOPPING:
1 Tablespoon Oats
1 Tablespoon Brown Sugar
2 dashes Cinnamon
2 dashes Nutmeg

1
Preheat oven to 350u00b0F and spray an 8x8 baking dish with nonstick cooking spray.
2
In a large bowl, combine oats, cooked quinoa (see note below), flax seed meal, brown sugar, baking powder, salt, and pumpkin pie spice. Add milk, eggs, pumpkin, and vanilla, and stir well to combine. Pour oatmeal into prepared baking dish.
3
For the topping, in a small bowl, stir together oats, brown sugar, and spices. Feel free to add pecans, pumpkin seeds, etc. Sprinkle over the top evenly.
4
Bake for 25 minutes, or until set and oatmeal is pulling away from edges. Let sit 5 minutes before serving. Store covered in refrigerator. Serve warm with milk!
5
Note: I cooked my quinoa ahead of time in my rice cooker. Be sure to rinse the quinoa prior to cooking it. For this recipe, cook 2/3 cup of quinoa with 1 1/3 cups of water. Fluff with a fork when you're ready to use it.

607

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE OATMEAL:, 2 cups Quick Cook Oats, 1-1/2 cup Cooked Quinoa (see Note), 1/4 cups Flax Seed Meal, and more.

Yes, Baked Pumpkin Quinoa Oatmeal falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Pumpkin Quinoa Oatmeal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions