Pumpkin Cherry Breakfast Bake

Pumpkin Cherry Breakfast Bake GF

Foodie Friday

Ingredients:

• 2 cups puree pumpkin
• 1 ½ Tablespoons pumpkin spice (We use the old Farmer’s Almanac pumpkin spice mix click here)
• 4 ½ cups almond milk
• 1 cup rinsed quinoa
• 1 cup gluten free oatmeal
• 1/2 cup Chia seeds
• 1/3 cup maple syrup
• 2 teaspoons vanilla
• 2 cups sour cherries (we used frozen cherries)

Directions:

1. Mix everything together in a bowl
2. Pour into a 9x11 inch baking dish
3. Place in a 400 F oven for 45 minutes
4. Stir once during baking process

We like to eat it with pumpkin seeds and a few thawed cherries.

From our table to yours

Grandma Snyder

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