Pumpkin Apple Breakfast Casserole

Aaron and I went to Michigan with some friends this weekend and came home with an enormous bag of apples, courtesy of a rainy morning of apple-picking. What to do with them but make a breakfast dish to trick ourselves into thinking that autumn is actually arriving. The recipe takes a little over an hour start to finish but you can divide that time in half if you cook the grains ahead of time; they'll be fine in the fridge for a day or two before you make the rest of the dish.

Pumpkin Apple Breakfast Casserole (serves 8)

*Note: If you want to halve the recipe for 4 servings use an 8x8 pan instead of a 9x13.

3/4 cup millet
3/4 cup quinoa
2 1/2 cups water
2 Tbls. vegan butter
1/2 cup oats
1/2 cup chopped walnuts (toasted if desired)
1/3 cup raisins or dried cranberries, soaked for at least 10 minutes and drained
1 can pumpkin puree
2 apples, chopped into small pieces (use the pulse setting on your food processor if you have one)
1/3 cup applesauce
2 tsp. pumpkin pie spice
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1/2 cup brown sugar, plus more for sprinkling
1/2 cup slivered almonds
Maple syrup, for serving

Heat a large dry skillet over medium-high heat. Add the quinoa and millet and toast for a few minutes until they are fragrant and start to pop. Give the pan a good shake every 20 seconds or so while they're toasting.

In a large pot bring the water and toasted grains to a boil. Cover and simmer for 20 minutes or until the water is all absorbed. Stir in the butter and fluff with a fork.

If you're making the dish all at once I recommend preparing the other ingredients while the grain is cooking. Otherwise, let the grains cool at room temperature for a bit before putting them in the refrigerator. When you're ready to make the casserole, just add them to the dish; no heating required.

Preheat your oven to 350 F. In a large bowl combine the rest of the ingredients except for the almonds,the extra brown sugar, and the maple syrup.

Press the mixture evenly into a greased 9x13 pan. Top with slivered almonds and a sprinkling of brown sugar and bake for 30 minutes. Slice into 8 pieces and drizzle with maple syrup before serving.

You can refrigerate the leftovers and reheat for a week of cozy breakfasts.