Breakfast Bake

BREAKFAST BAKE

2 cups quinoa flakes/gluten free quick cooking oats

1/3 cup packed brown sugar (Domino brand)

1 ½ tsp. Hain Featherweight grain free baking powder

½ tsp. cinnamon

¼ tsp. cloves

¼ tsp. allspice

½ tsp. sea salt

1/3 cup pumpkin puree

1 cup milk

2 eggs

2 Tbsp. grapeseed oil

1 tsp. vanilla

1/3 cup finely chopped toasted walnuts

Milk or syrup or brown sugar for topping

Preheat oven to 350 degrees.  Grease an 8”x8” square baking dish with cooking spray.    In a medium sized bowl, combine the quinoa flakes (or oats), brown sugar, baking powder, salt, spices, and nuts.  In a separate bowl, combine milk, eggs, pumpkin, vanilla, and oil.  Stir into the dry ingredients until well blended.  Let stand 5 minutes to absorb moisture.      Pour mixture into greased pan.  Bake for 25-30 minutes or until a table knife inserted in center comes out clean.   Cut into squares.  Serve with brown sugar or syrup and milk.

A variation of this recipe was posted in a celiac group on facebook, using gluten free oats.  I immediately thought of how easy it would be to use quinoa flakes so that Mandie could eat it.  I was really hoping that it would be something she'd love, since I felt so bad about having to pull her beloved Apple Cinnamon Chex due to corn in them....      Thankfully, I was right!  She LOVED it!!!  An 8" square pan will make enough for her to eat all week for breakfast!         I also love that this recipe is very versatile.  Next time I may try tossing in some blueberries instead of the pumpkin, and add some grated lemon peel. I could add cashews instead of the walnuts.  Another time I may toss in finely chopped apple, and sub pecans for the walnuts.    I also want to try this recipe in mini muffin cups, so I could send it as a snack for Mandie for the school week.  I am also anxious to try it with gluten free oats for the rest of our family.  

Linked to Allergy Free Wednesday Week 42