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
- 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
- See notes for making pumpkin quinoa breakfast in a slow cooker.
- If you are using a rice cooker, rinse quinoa and place in rice cooker. Add 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
- Add in your shredded coconut and maple syrup.
- Spoon into bowls and top with 1 tbsp additional pumpkin and more cream or coconut milk for extra creaminess If you’d like.
- Sprinkle with additional cinnamon. Garnish with toppings of choice; granola, nuts, 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.
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 1 serving, without toppings.
- Category: breakfast
- Cuisine: American
- Serving Size: 1
- 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