Start your day with a bowl of this pumpkin pie breakfast quinoa – it's warm, comforting and incredibly nutritious. Packed with fiber, protein + vitamins!
And we're back. Another installment of 90-second breakfast quinoa is here.
Last time it was all about the blueberries. We were trying to make cure our January blues with something just a little bit summery. This time…it's all about the pumpkin.
While we might not technically be into pumpkin season yet, I just can't seem to help myself. Like my sweet potato obsession, pumpkin also seems to be taking over my kitchen (much to Matt's chagrin). In the past two days I've made pumpkin bars, pumpkin breakfast quinoa, banana-pumpkin ice cream, pumpkin green smoothies, pumpkin granola AND creamy chocolate-pumpkin ice cream. Too much?
For the sake of today's recipe, I'm going to say N-O. Because this needs to be on your breakfast menu this week.
For starters, the creamy breakfast cereal literally takes 90 seconds to make.
All you need to make it is some plant-based milk, quinoa flakes, pumpkin, spices and if you're feeling a little sassy, some maple sugar. (more on that in a moment) Add everything to the pot, stir until creamy and serve.
Bam. Breakfast is done.
But before I tell you the second reason why this is a must-make breakfast, I need to tell you about reason 1.5: maple sugar.
Crazy enough, you'd think that as someone who grew up in Vermont, the largest producer of maple syrup in the US, maple sugar would have been a staple for us, but it wasn't. It wasn't even something you could really find.
I found mine on Thrive Market and I have to tell, it's seriously amazing. The flavor rich and sweet, and yes, totally mapley. What's great about it is that you can a) find organic, b) it's a vegan and c) it's freaking yummy!
I think we're going to be seeing this pop up in more recipes, my friends.
Okay so now to my #2 reason why I'm totally in love with this bowl of pumpkin bliss.
It's a really great way to start your day. Not just in the fact that it's warm, comforting and tastes like pumpkin pie, but it's nutritionally very dense.
The quinoa flakes are high in both fiber and protein, while the pumpkin brings a whole slew of vitamins, minerals and even more fiber to the party. With Vitamin A and C, magnesium, potassium and zinc, pumpkins are truly an all-star when it comes to a breakfast food.
A bowl of this pumpkin breakfast quinoa will give you 7 grams of protein, almost 7 grams of fiber AND 254% of your daily Vitamin A as well as 94% of your daily iron.
And guys…it tastes like PIE.
So I think it's about time we embraced pumpkin season because this is going to be on my breakfast menu for the rest of Fall. Hope it's on yours too!
PS: if you make this recipe (or any others!) make sure to snap a pic and share it on Instagram using hashtag #SIMPLYQUINOA – I want to see your creations!
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- Combine the quinoa flakes, pumpkin, maple sugar and milk in a small sauce pan. Bring to a boil then reduce to simmer, stirring constantly until thickened, about 90 seconds. Stir in spices.
- Transfer to a bowl, and top with pecans and maple sugar if using.
|Amount Per Serving||As Served|
|Calories 496kcal Calories from fat 125|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 6g||30%|
|Dietary Fiber 7g||28%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Want more quinoa breakfast recipes?
Check out my new eCookbook: Quinoa for Breakfast! It's a collection of 90 healthy recipes, almost all of which are totally brand new (with just a few of your blog favorites sprinkled in). The cookbook also includes an in-depth ingredient guide, tips about why quinoa is a staple in my own breakfast, as well as allergy information for every recipe.
OTHER QUINOA PORRIDGES TO TRY: