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.
- 1 1/2 cup uncooked quinoa (rinsed)
- 12 ounces almond milk
- 8 ounces of water
- Coconut oil as needed (for rice cooker option)
- 1 cup to 1 1/2 c pumpkin puree (a few tbsp for topping as well)
- 1/3 cup additional coconut milk
- 1/3 cup unsweetened shredded coconut
- 1 tsp cinnamon (and some for topping)
- 1/2 tsp pumpkin spice (optional)
- pinch of ground ginger (optional)
- 4 + tbsp maple syrup or honey (adjust to taste)
- Toppings of choice: chopped nuts, gluten free oats or granola, etc.
See notes for making pumpkin quinoa breakfast in a slow cooker.
- 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 tbsp 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. .
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 tbsp coconut oil and the pumpkin puree.
- From there, follow same instructions as stove top; starting with mixing in the coconut milk, etc.
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 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 halfway. 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.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: breakfast
- Cuisine: American
- 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