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Gluten-free Baked Pumpkin & Whole Grain Hot Cereal

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  • Author: Annie
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45

Description

Morning comfort food at its healthiest. This is a great way to use leftover grains and it’s customizable to your favorite flavors!


Ingredients

Scale
  • 1 cup cooked brown rice
  • 1 cup cooked red (or white) quinoa
  • 1/4 cup chia seeds
  • 1/4 cup dried berries
  • 2 Tbsp. unsweetened coconut flakes
  • 1 1/2 tsp. ground cinnamon
  • pinch ground ginger
  • pinch ground cardamom
  • pinch allspice
  • 1 1/2 cups non-dairy milk
  • 1/2 cup pumpkin puree
  • 1 Tbsp. pure maple syrup, or to taste
  • 1 tsp. vanilla extract
  • Chopped, toasted pecans, for garnish, if desired

Instructions

  1. Preheat the oven to 350-degrees. Place four 1-cup ramekins on a small baking pan.
  2. In a medium-sized bowl, stir together the brown rice, quinoa, dried berries, chia seeds, coconut flakes, and spices. Stir in the non-dairy milk, pumpkin, maple syrup, and vanilla extract. Taste and adjust the sweetness.
  3. Divide the mixture between the ramekins and bake for about 30 minutes. Serve with additional non-dairy milk and the chopped pecans.


Nutrition

  • Serving Size: 2
  • Calories: 727
  • Sugar: 10
  • Sodium: 158
  • Fat: 22
  • Saturated Fat: 10
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 114
  • Protein: 22
  • Cholesterol: 0