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.
Just letting you know this Creamy Pumpkin Quinoa Breakfast recipe was originally published in October 2015. I retested, rephotographed, updated content for a better reader experience. Now I am republishing it for you today! I hope you enjoy. Thank you for following Cotter Crunch Y’all!.
Hey there Monday and 2week of October! Oh my, can we really be starting Holiday season? Seriously ya’ll, 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 1/2 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!
Vegan Pumpkin Quinoa Breakfast
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
- 1 1/2 cup uncooked quinoa (rinsed)
- 12 ounces almond milk
- 8 ounces of water
- 1 cup to 1 1/2 c pumpkin puree (a few tbsp for topping as well)
- 1 tbsp coconut oil
- 1/3 cup additional coconut cream or coconut milk
- 1/3 cup unsweetened shredded coconut
- 1 tsp cinnamon (and some for topping)
- 1/2 tsp cinnamon
- 4 tbsp maple syrup or honey
- Any additional toppings such as nuts, gluten free oats or granola, coconut sugar, etc.
- optional 2-3 tbsp of coconut sugar or raw sugar if you want it sweeter
- optional pinch of ground ginger
- You make this in a rice cooker or stove top but i think the rice cooker makes it fluffier.
- Rinse your quinoa and place in rice cooker. Add in milk and water and press rice setting.
- If you are making this on a stove top, 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 rice cooker or put on warm. If using stove top, turn off heat and keep it on the burner.
- Add in your coconut oil, liquid coconut cream (or canned coconut milk), and spices. Mix thoroughly
- See notes on how to cook pumpkin quinoa breakfast in slow cooker.
- Add in your shredded coconut and maple syrup.
- Spoon into bowls and top with 1 tbsp addition pumpkin and more cream or coconut milk for extra creamy! If you'd like.
- Sprinkle with additional cinnamon.
- To make more sweet, mix more maple syrup or coconut sugar in each bowl of quinoa served or add in dried fruit
- Garnish with toppings of choice; granola, nuts, etc. .
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.
for RICE COOKER - all the liquid will absorb on it own in about 25 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 1/2 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 1/2 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 half way. Once cooked, place on warm or low and Add additional 1/3 c coconut cream or milk and stir in shredded coconut plus extra toppings/sweeteners of choice once cooked.
Estimated nutrition for 5 servings, without topping:
315-320 calories; 7-8 grams of fat, 1 g saturated fat, 200 mmg sodium, 45- 50 carbohydrates, 6 grams of fiber, 12-13 grams of sugar, 8-9 grams protein.
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Favorite thing to add pumpkin to?
Plans for Holidays coming up? Cozy breakfast? Oh do share! Or come visit. Mmm k?