Friday, 7 November 2014

Pumpkin Cherry Breakfast Bake

Pumpkin Cherry Breakfast Bake GF

Foodie Friday


  • 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)


  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
©2013-2014 twosnydergirls
Post a Comment

Latte Baby Coat free knit pattern by Lisa Chemery

With a new great niece on the way an offer was made to crochet or knit matching outfits for the yet unborn baby girls and her older b...