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Pumpkin Quinoa Breakfast Casserole

Wendy Polisi
  • 75 minutes
  • Serves 8

INGREDIENTS

3/4 cup

Cranberries, dried

2/3 cup

Pumpkin puree

2 cups

Almond milk

1

Egg, large

2 cups

Oatmeal, gluten free

1/3 cup

Maple syrup

1 cup

Quinoa

1 tsp

Baking powder

1 tsp

Cinnamon, ground

3 tbsp

Coconut palm sugar

2/3 cup

Quinoa flour

1/2 tsp

Sea salt

1

Streusel topping

2 tsp

Vanilla extract

3 tbsp

Coconut oil

2 tbsp

Chia seeds

3/4 cup

Walnut

4 tbsp

Butter