Pumpkin Pie Spice Baked Quinoa CHANGES the Game for Healthy Eating

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and nut-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

Preheat the oven to 375°F.

Grab an oven-safe pot with a lid (Dutch oven).

Add 1 cup of pumpkin puree to the pot.

Add 2 cups of milk and 2 tablespoons of butter to the pot.

Ensure the milk and eggs are at room temperature before adding.

Add 2 eggs to the mixture.

Add 2 tablespoons of pumpkin pie spice mix and 0.5 teaspoon of cinnamon to the pot.

Add 2 tablespoons of maple syrup to the mixture.

Add 2 tablespoons of ground flax seed and mix everything well.

Add 1 cup of rinsed white quinoa to the pot and mix through.

Optionally, add a scoop of protein powder if desired.

Add 0.33 cup of chopped pecans (or walnuts/almonds/pumpkin seeds).

Put the lid on the pot.

Bake in the oven for 50 to 60 minutes until the liquid has absorbed.

Check the mixture by stirring to see if all the liquid has absorbed and the texture is fluffy.

For the yogurt topping, mix half a cup of Greek yogurt with a teaspoon of maple syrup, a dash of pumpkin pie spice mix, and half a teaspoon of vanilla.

Stir the yogurt topping and serve it with the pumpkin baked quinoa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens