This recipe is simple and easy. It has little "touch" time but does have a lengthy soak and bake time, making it perfect for meal prep. Here’s how to create your own warm, comforting Pumpkin Spice Quinoa Breakfast Bake.

Soak the Quinoa: The night before, add 1 cup of quinoa to a bowl and cover with water. Let it soak overnight. In the morning, drain and rinse the quinoa thoroughly. Set it aside.

Preheat the Oven: Preheat your oven to 375°F (190°C) and grab a 2.5 quart (2.3 liter) casserole dish.

Combine Ingredients: In a large mixing bowl, mix together the pumpkin puree, pumpkin pie spice, grated ginger root, ground flaxseeds, and salt. Then, add the rinsed and drained quinoa, and stir to combine.

Add Mixture to Casserole Dish: Carefully pour the quinoa pumpkin mixture into the casserole dish. Use a spoon to gently stir it around to the quinoa is evenly spread. Then, evenly distribute the chopped pecans on top of quinoa pumpkin mixture in the casserole dish. Don't worry if it seems watery, it's absorb during the baking process.

Bake: Bake in a preheated oven for 45 minutes uncovered, and then let it sit in the oven undisturbed for another 30 or more minutes. This allows any remaining water to be absorbed. I've actually let it sit for over two hours while I did laundry and ran errands, so if you want it to sit longer, that's completely fine.

Serve: Enjoy this delicious pumpkin spice quinoa breakfast bake with a cup of your favorite hot beverage. Store leftovers in the refrigerator in an airtight container for up to 5 days. Or freeze for up to four months.