A creamy, nourishing quinoa breakfast porridge made with pumpkin puree, warm spices, and coconut milk. Gluten-free, dairy-free, and perfect for fall!

Units Scale

1 cup uncooked quinoa, rinsed
Almond Milk + Water
- For thicker porridge (1 1/2 cups almond milk + 1/2 cup water) or For thinner/creamier porridge (2 cups almond milk + 1 cup water)
3/4-1 cup pumpkin puree (plus 1-2 tbsp for topping)
1/4 cup canned coconut milk or non-dairy creamer (For creaminess)
1/4 cup unsweetened shredded coconut
Pinch of salt
3/4 tsp cinnamon
1/4 tsp pumpkin spice (optional)
2-3 tbsp maple syrup or honey, to taste
Toppings: chopped nuts, granola, dried fruit, extra milk, etc.

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Stove Top Method

In a medium saucepan, bring your chosen amount of liquid (see above) to a gentle boil. Stir in rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 8–10 minutes.
Stir in pumpkin puree, cover again, and cook for another 8–10 minutes until quinoa is fluffy and the mixture is porridge-like.
Remove from heat. Stir in coconut milk, shredded coconut, spices, and sweetener. Taste and adjust.
Spoon into bowls, swirl with extra pumpkin puree and a splash of coconut milk, and finish with toppings.
Tip: If porridge looks too thin, return to low heat uncovered for 3–5 minutes. If too thick, stir in more warm milk.

Rice Cooker Method

Please note I have not tested this in an instant pot with a rice cooker setting. I used this rice cooker for this recipe.

Add rinsed quinoa and your chosen amount of liquid (see above) to the rice cooker. Set to the “white rice” or regular cooking setting.
Once the cycle finishes (about 20–25 minutes), fluff the quinoa with a fork.
Stir in pumpkin puree, coconut milk, shredded coconut, spices, and sweetener while the rice cooker is on “warm.” Let sit for 5 minutes to thicken and absorb flavors.
Serve with extra pumpkin puree, a splash of coconut milk, and toppings of choice.

Slow Cooker Method

Add rinsed quinoa, your chosen amount of liquid (see above), pumpkin puree, salt, and spices directly to the slow cooker. Stir to combine.
Cook on High for 2 hours, stirring halfway.
Once liquid is absorbed and quinoa is tender, stir in coconut milk, shredded coconut, and sweetener.
Serve warm with toppings, plus extra pumpkin puree and coconut milk if desired.

Storage: Store cooked porridge in the fridge for up to 4 days. Reheat with a splash of milk.

Flavor Tip: For a nuttier flavor, toast quinoa in 1 tsp coconut oil before cooking.

Extra protein: Stir in 1 scoop of vanilla protein powder or 2 tbsp collagen powder after cooking.