Creamy Pumpkin Quinoa breakfast! A vegan friendly pumpkin quinoa “porridge” recipe perfect for Fall. Pumpkin puree, quinoa, maple syrup, coconut, nuts, and Coconut Milk add in a balance of healthy fats and plant based protein. This one powerhouse porridge that’s easy to make on stove top, crock pot, or in a rice cooker.
Hey there Monday and 2week of October! Oh my, can we really be starting Holiday season? Seriously y’all, that’s crazy! In fact, it’s not even Halloween yet and my grocery store has Christmas decoration up. Um, didn’t they skip a holiday? Thanksgiving perhaps? At least Canada Thanksgiving is Today! Happy Thanksgiving, “EH, CANADA?!” Now you can use that extra pumpkin leftovers to make this pumpkin quinoa breakfast.
Okay okay, let’s first talk about this season.. the holiday season. Maybe it’s just me but I like to try to focus on the PRESENT. If I lose track of the present, I will blink and it’s over. The year, the holidays, the time spent with loved ones. All gone and too rush rush. I hate that feeling, don’t you? So lets back up this holiday train, mm k? Let’s slow it down and savor all the goodness. Let’s go pumpkin crazy until our faces turn orange. Let’s get cozy and comfy and enjoy every bite that comes are way.
Now, I know many of you might already be “pumpkin-ed out,” but I promise you you’ll want to add this one to this. It’s a creamy coconut pumpkin quinoa recipe that can be enjoyed all year. And the weather is a shifting into those colder months, I thought it would be good to share the slower cooker version of this pumpkin quinoa breakfast as well. It’s absolutely perfect for breakfast or for a plant based protein recovery (post workout) meal, gluten free of course.
The trick to making this dish.
COOK THE QUINOA IN MILK (coconut or almond) and then add in the PUMPKIN, coconut, and maple syrup. Then you can swirl in an additional amount of coconut cream or coconut milk after cooked to make it extra more creamy.
If you want to cook this breakfast in the slow cooker or crock pot, then you will need to add more water or milk. In the slow cooker, it’s 2 ½ cup to 3 cups liquid to 1 cup quinoa. I always like to start off with less liquid and then add more if need be. High for 2 hours (or until liquid is absorbed), or low if you are going to cook the pumpkin quinoa overnight. Add more milk and stir in fixings or extra pumpkin after cooked; if desired or too thick.
Ready for me to dissect this lovely dish? Here goes!
Coconut Cream Pumpkin Quinoa Porridge:
- Quinoa – Healthy gluten free “pseudo” grain with plant based amino acids and plant protein!
- Coconut milk and coconut oil – MCT fats that are great for energy and metabolism
- Pumpkin Puree – packed with Vitamin A and fiber and taste so so good!
- Cinnamon – anti-inflammatory properties, aids in digestion, great for immunity!
- Maple syrup or Honey – A naturally unrefined sweetener with vitamins and minerals. This type of sugar can be use to help replenish glycogen in those muscles; especially after workout/run/bike/etc.
If you’re wanting to make more use of this pumpkin quinoa “porridge”, then I HIGHLY recommend you just blend it up and make my quinoa banana bread or try it in detox breakfast bowl ! Seriously, do it! You can also freeze that bread for later use.
See, I’m all about more bang for your buck here folks!
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Vegan Pumpkin Quinoa Breakfast
- Total Time: 23 minutes
- Yield: 5 servings 1x
Description
Vegan Pumpkin Quinoa breakfast! Pumpkin puree, quinoa, maple syrup, coconut, nuts, and Coconut Milk add in a balance of healthy fats and plant based protein.
You can make this in a rice cooker or stove top, but I think the rice cooker makes it fluffier.
Ingredients
- 1 ½ cup uncooked quinoa (rinsed)
- 12 ounces almond milk
- 8 ounces of water
- Coconut oil as needed (for rice cooker option)
- 1 cup to 1 ½ c pumpkin puree (a few tablespoon for topping as well)
- ⅓ cup additional coconut milk
- ⅓ cup unsweetened shredded coconut
- 1 tsp cinnamon (and some for topping)
- ½ tsp pumpkin spice (optional)
- pinch of ground ginger (optional)
- 4 + tablespoon maple syrup or honey (adjust to taste)
- Toppings of choice: chopped nuts, gluten free oats or granola, etc.
Instructions
See notes for making pumpkin quinoa breakfast in a slow cooker.
Stove top
- In a medium pot, bring water and milk to a light boil then add quinoa and cover on low to medium low.
- About half way through cooking (8 or 9 minutes) stir in your pumpkin puree. Cover again and wait till it’s cooked and quinoa is fluffy (about another 8-10 minutes or so).
- Turn off heat and keep the pumpkin quinoa on the burner. Stir in the liquid coconut milk or canned coconut milk and spices. Mix thoroughly
- Stir in shredded coconut and maple syrup.
- Spoon into bowls and top with 1 tablespoon additional pumpkin and more coconut milk for extra creaminess If you’d like.
- Sprinkle with additional cinnamon. Garnish with toppings of choice; granola, nuts, etc. .
Rice cooker
Please note I have not tested this in an instant pot with rice cooker setting. I used this rice cooker for this recipe.
- Rinse quinoa and place in rice cooker. Add milk and water and press rice setting. Once the the rice cooker timer has finished cooking (20 -30 minutes), place on warm and fluff with fork. Then stir in 1 tablespoon coconut oil and the pumpkin puree.
- From there, follow same instructions as stove top; starting with mixing in the coconut milk, etc.
Notes
To make more sweet, mix more maple syrup or coconut sugar in each bowl of quinoa served or add in dried fruit.
For Stove Top – if any watery liquid remains in the bottom of the pan after adding the pumpkin and cooking for 15 minutes, then return the pot to low heat and cook, covered, for another 5 minutes.
DIRECTIONS SLOW COOKER QUINOA BREAKFAST- If you want to cook this in the crock pot, then you will need to add more water or milk. In the slow cooker, it’s 2 ½ cup to 3 cups liquid to 1 cup quinoa. I always like to start off with less liquid and then add more if need be. so 1 cup quinoa with 2 cups water and ½ cup to 1 cup almond milk or coconut milk. Add your pumpkin puree, spices, and maple syrup as well.
Cook on High for 2 hours (or until liquid is absorbed), stirring halfway. Once cooked, place on warm or low and Add additional ⅓ c coconut cream or milk and stir in shredded coconut plus extra toppings/sweeteners of choice once cooked.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with toppings
- Calories: 315
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 12.3g
- Protein: 8.5g
Keywords: pumpkin, quinoa, gluten free, vegan, dairy free, healthy breakfasts
Favorite thing to add pumpkin to?
Plans for Holidays coming up? Cozy breakfast? Oh do share! Or come visit. Mmm k?
Cheers!
I followed the recipe and made this in the slow cooker but unfortunately both my husband and I thought it tasted really bland. I would not do it again. I would not recommend it.
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Oh no! Could be type of quinoa. Did you use quinoa already rinsed?
I made it in the instant pot using the rice setting, and it turned out fantastic! Now, I’m going to portion out a couple breakfasts and make the banana bread you suggested with the rest!!!
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Wonderful! How long did it take to cook in the instant pot?
Can’t wait to try this!! Question…you have cinnamon listed twice in the ingredients list. Is that accurate or did you mean something else?? Thanks for your help!
sorry about that! Just updated the recipe card. Let me know if it makes sense now. Definitely keep me posted.
I really loved reading your blog. I also found your posts very interesting.
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Cooking as I write, smelling so good. I’m trying it converted to my instant pot on rice setting. I did the first 8 minutes and it was very thick, added a bit more milk for second portion and only going a couple minutes, Not sure if I’m doing this right, any pointers for the IP?
I think it might work better on porridge setting. Do you have that? Try for 12-14 minutes. Add more milk if needed (once cooked) and then place on warm. Keep me posted!
Looks completely good and tasty for breakfast!
I”m a guy of a certain age and a long-time electric pressure cooker user, in case you wanted a general demographic. Anyway, my Babe and I enjoyed eating this breakfast dish. Followed your directions for pressure cooking. Doled out the portions in the PM and added organic gluten free oats to “cook” overnight. In the AM, added pecans grown in southern NM (where we live) and unsweetened coconut flakes as toppings. Next time we’ll experiment with apples or bananas or some type of berry; maybe all three.
Thank you Ms. Carter. As we say in my old neighborhood, Go Easy.
I am 100% with you on enjoying the season. I don’t want to hurry onto the Christmas cookies; I’ll just soak up the pumpkin as long as I can. <3
I saw this on instagram and was FLOORED! It is stunning and I am sure so delicious too!
well you are too kind. I will share with you ANY DAY!
Making this ASAP!
This porridge is cozy autumn in a bowl!
You make porridge look damn sexy! And so so cozy!
haha thanks. I try. wink wink
Loving all that’s going on here!
This sounds simply amazing! Pinning for later 🙂
This is an excellent breakfast recipe, Lindsay! I can easily start the day with this nutrient-dense dish! Just perfect for the autumn!
This is both beautiful and delicious! love!
Oh my, yes, Halloween is just around the corner, Thanksgiving is a month and two weeks away, and pumpkin season is HERE! The fact that pumpkin is celebrated once again makes me so happy. I LOVE LOVE LOVE IT! Anyways, this breakfast quinoa probably tastes even better with the combination of pumpkin and coconut cream. It probably tastes almost like dessert!
sounds exactly like something I need for breakfast this week!j
for sure! has it turned cold yet?
Can’t wait to try this one! Love that it’s vegan too!
for sure! <3
I am somewhat pumpkin’d out… but I think that’s a product of me being a food blogger so I’ve been surrounding myself with the stuff since mid-August. *shudder* This recipe is really creative!!
I love quinoa!!! This sounds amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!
I’m not pumpkined out yet! I’m no quitter! This looks like the perfect hearty fall breakfast Lindsay! Double thumbs up!
What a nutritious and healthy breakfast! Love all of the little tid-bits you listed for every ingredient! This one is a winner all season long!
Such a great fall breakfast! I wouldn’t want to leave the house though, it would smell soooo good
I NEED to try this breakfsat…it’s SO fall!
This looks SO good, I love quinoa for breakfast and I love your pumpkin-ey spin!
You are literally queen of photography!
Oh I missed this when I was traveling last week and I am so glad I found it!! This looks so goooood. I’m obsessed with coconut anything these days. And pumpkin, obvi 😉
Hi Linday, first off this looks delicious!! I’d love to make it for breakfast today but hoping you can answer a question first. I’m from Canada, so I know different products can have different meanings. When you say Coconut milk (or almond milk) are you referring to the (Thai Kitchen) coconut milk in a can which is a bit thicker? We have that but also coconut milk in a carton, which is thinner like almond milk. For the coconut cream, I’d usually just take the solidified part from the coconut milk in a can, so just want to be sure I use the right ingredients? Thank you!
you can use the carton or the can! just depends on how creamy you want it. I actually used a full fat milk for the cream (coconut). So really, you want less fat milk when you cook and then more fat milk (cream) when you stir in and make creamy. Does that make sense? let me know! xxoo
Thank you! I couldn’t wait because it looked so delicious so I used canned coconut milk (plus the 8 oz water) and since it already seemed very creamy I didn’t add any additional coconut cream. I sprinkled a couple pecans on top and since it was quite thick, I poured a little coconut milk (from carton) on top. My husband and I both enjoyed it. A wonderful fall breakfast on the eve of Halloween! I’m new to your blog & I’m looking forward to trying your other recipes.
You had me from “A vegan friendly protein rich breakfast perfect for fall”!! This looks AMAZING! Pinning to try soon.
I’ll take one big bowl!!
Quinoa, coconut, AND pumpkin!? DELISH! I could eat this for breakfast, lunch, and dinner!
yes to all! haha.
so delicious 🙂
GAH this looks like a fantastic combo for breakfast! I think my favorite things to add pumpkin to are lattes and pasta sauces – I love squashy pasta sauce!!!
oh for sure! love those lattes
I feel like riced cauliflower could work in this too, instead of quinoa, right???!!! Or is my imagination just being stupid? 😉
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not stupid at all, but i do think maybe riced zucchini or squash might be better, yes?
DO YOU SEE this great mind collaboration?!?!
I feel like riced cauliflower could work in this too, instead of quinoa, right???!!! Or is my imagination just being stupid? 😉
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Swooning so hard right now! I don’t think I’ve ever tried the combination of coconut and pumpkin, but the idea has me weak in the knees. Would it be horrible if I added chocolate chips?
I’m not a huge pumpkin fan but I do love my quinoa. I’m intrigued by this and it sounds so easy to make!
Ohhhh… I love the coconut milk idea! I want to use that in my pumpkin chia quinoa. Vegas is a total convert. Bwhahaha!
We are both on the same wavelength in adding coconut cream to our breakfast bowl…it is soooo delicious and nourishing.
I have recently gone gluten-free again as part of my anti-inflammation diet, and your recipes over the last couple of weeks have been bookmarked like CRAZY!!!
I have never had quinoa porridge before! Where in the heck has this healthy NOM been my whole life?! I’m always throwing quinoa into stuff, and I’m totally adding this deliciousness to my list! Loving the coconut and pumpkin addition! I want to start every day with a big ole bowl of this comforting porridge! Pinned! P.s. I am SO with you on taking one holiday at a time!! Life is wayyyyyyy to short to go skipping forward! Cheers! 😉
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This looks amazing! Comfort in a bowl…pumpkin and coconut are 2 of my absolute favorite flavors. pinning this!
Never would have thought of combining all of those ingredients together-creative! Thanks for linking up with us today!
Taking the kiddos trick or treating & heading to a family friends for a get together. Bring on the wine 😉
heck ya! wine time and quinoa time haha
I am never ever pumpkin-ed out and I gotta say Lindsay – this porridge sounds incredible! The pumpkin, the coconut cream and shavings, the ginger and cinnamon – errrmegawwwsh – heavenly! And lady – your photos are amazing!
Girl!! You gotta try
You’re making me want second breakfast 🙂 What a tasty combo!!
Coconut and pumpkin sound like a winning combination! I agree so much – I just want to savor all the holidays! While I love Christmas, I want to enjoy Halloween and Thanksgiving and not rush it all away.
Woohoo!! Savor it all
I would have never thought to combine these three items together: quinoa, coconut, pumpkin. Also, I have a rice cooker. MUST TRY making quinoa in it next time!!
I love the sound of this! Sweet quinoa dishes are such a nice switch up for traditional savory ones. Also, why do stores feel the need to prep for Christmas so early?! I’m definitely used to it, but it still drives me nuts.
Let’s just be neighbors ok? You make this for breakfast and I’ll make my PSL smoothie bowl for snack, you make dinner, I’ll whip up dessert….
OR since my kitchen and house will be torn apart starting this week maybe I just move it with you, would you please share your kitchen with me? 😉
I love finding new ways to use my rice cooker…and this sounds HEAVENLY!! The perfect fall breakfast! You also win the award for “most creative recipes”…I love your ideas!
Well this is just a porridge of heaven! So creamy so much flavor, YUM!
That looks amazing!
This time of year is crazy on my side. Tons of bdays & anniversaries & all kinds of stuff PLUS the holidays! Being present is a good thing!
I love using coconut milk and am a bit of a pumpkin fan :). I see recipes that use coconut milk to cook rice or quinoa, but i’ve never done it. One of my client needs so new breakfast recipes, so I’ll definitely share this one with her!
This quinoa porridge looks like just my thing. I love my oats for breakfast, but whenever we have leftover quinoa or brown rice from the night before I like to turn it into porridge. Pumpkin and coconut with it sounds divine!
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exactly! leftovers make the best porridge or rice pudding! so good
Coconut and pumpkin together sound great! I’ll make it this week. And I’m so with you–let’s try to stay present and NOT rush the holidays!
Sounds so creamy and delicious!
You know I love the combo of coconut and pumpkin! I can’t wait to give this a try – pinned for later! 🙂
OMG WE ARE BRAIN TWINS! Coconut pumpkin and quinoa on the same day.
I love it.
I must try this quinoa porridge shenanigans. MAYBE it will take the place of oats. 😉
if you try this instead of oats, then you are making one AMAZING sacrifice! that’s love! <3 quinoa twin
this will have to replace my oatmeal when i get sick of my current flavor combo! Also I like the much love you’ve got going on with coconut in here 🙂 My fav thing to add pumpkin to is…. well everything!!!
yes, do it! keep me posted!
I went to CVS this weekend to get a card for the wedding (yeah, we were running a little bit behind, haha), and they had all the Christmas candy out and such. UGH. Last year I walked by a hotel on Nov 1 and they were playing Christmas music.
I CAN”T EVEN
We can’t be pumpkined out with thanksgiving a month away! This looks so yummy bs perfect for all winter long 🙂