Start your day with a bowl of pumpkin breakfast quinoa. It's warm, comforting, and incredibly nutritious with quinoa flakes, pumpkin puree, maple syrup and spices. Packed with fiber, protein + vitamins!
I'm all about super fast breakfast recipes.
If you've tried any of my other 90-second breakfast quinoa recipes, then you know what I'm talking about. For a dose of seasonal flavor, this quick gluten-free breakfast is made with pumpkin puree.
Once fall starts, there's no such thing as too much pumpkin if you ask me. So it only makes sense to start your day with this healthy and fast meal!
How to Make Pumpkin Breakfast Quinoa
This recipe literally takes less than two minutes and just a few simple ingredients. You can mix up the flavors if you like too.
Ingredients You'll Need
Here's what you need to make pumpkin quinoa for breakfast:
Plant-based milk. I like almond milk, but you can use coconut milk, cashew, or any other dairy-free milk you like.
Quinoa flakes. This cooks up quickly and makes a porridge-like texture.
Spices. You can use any warm fall spices you like! Try pumpkin pie spice or good old cinnamon for a classic pairing with pumpkin.
For added sweetness, feel free to use your favorite sweetener. I like maple sugar, but maple syrup, brown sugar or honey are all great options.
Flavoring Options
It's easy to mix up the flavors and mix-ins in this recipe. Try these ingredients t put your own spin on breakfast quinoa:
- Extracts: add vanilla extract. Almonds extract is also delicious!
- Coconut: add coconut oil for extra heartiness and satiating fats
- Nuts: stir in almonds, walnuts, or pecans
- Yogurt: top the bowl with yogurt (I love vanilla coconut)
- Nut butter: add your favorite nut butter on top (it's so good with my vanilla cashew butter!)
- Dried fruit: old in dried cranberries, chopped dates, or raisins
- Spices: mix up the spices with cardamom, nutmeg, or allspice
- Fresh fruit: top your porridge with sliced bananas, apples, or pears
- Sweetness: drizzle with honey or maple syrup
Health Benefits of Pumpkin Quinoa Porridge
Aside from how fast and tasty this recipe is, it's also packed with health benefits. For starters, quinoa flakes are high in both fiber and protein. Like whole grain quinoa, it includes all of the essential amino acids humans need.
Pumpkin brings a whole slew of vitamins, minerals, and even more fiber to the party. With Vitamin A and C, magnesium, potassium, and zinc, pumpkin is truly a superfood.
One bowl of this pumpkin breakfast quinoa provides 7 grams of plant-based protein, almost 7 grams of fiber, AND 254% of your daily Vitamin A as well as 94% of your daily iron.
Did I mention that it tastes like pie?
Once you try this creamy pumpkin quinoa porridge, you're going to want to make it all season long.
More Quinoa Breakfast Recipes to Try
PS: if you make pumpkin breakfast quinoa recipe (or any others!) make sure to snap a pic and share it on Instagram using hashtag #SIMPLYQUINOA – I want to see your creations!
90-Second Pumpkin Pie Breakfast Quinoa
Ingredients
- 1/3 cup quinoa flakes
- 1/3 cup pumpkin puree
- 2 tablespoons maple syrup
- 1 1/4 cup plant-based milk
- 1/2 teaspoon cinnamon*
- 1/4 teaspoon nutmeg*
- 1/4 teaspoon ginger*
- 1/4 teaspoon vanilla extract
- Pecans + additional maple sugar for topping optional
Instructions
- Combine the quinoa flakes, pumpkin, maple syrup, 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.
The best!
Thank you for the review, Rose! I’m so glad you enjoyed this recipe 🙂
Hi I made this but mines never became thick, it tasted good though
It might need to simmer a little longer. If it still isn’t thickening you could stir in a bit of coconut flour, chia seeds or more quinoa flakes until it thickens up.
This is my second time making this now and I just cannot get it to thicken up. Any advice?
Hmm, try cutting back on the milk and constantly stirring it while it is cooking. If you see it is too thick, add more liquid and if it is too thin add more quinoa flakes.
This looks yummy! Is there a way to make this into a casserole type dish? To take to a women’s breakfast event.
I think so, yes! I’d just mix it all together in a bowl (maybe 6x the ingredient amounts), pour it into a baking dish and bake it at 350º for at least 20 minutes. It would help probably help to throw in an egg to make it nice and fluffy!
Omg delicious I left the pumkin out still came out sooo delicious taste like a cream of farina soo good
Amazing! So glad you’re enjoying it 🙂
It would be super helpful if we could scale up servings on recipes! 🙂 🙂
You should be able to hover over the serving and have a slider scale come up!
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Delish! I left out the sugar/syrup and used walnuts instead of pecans since that’s what I had around, and it was still wonderful spiced goodness! Thanks for the recipe — will be making again!
I’m so glad you enjoyed it, Carol!
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I can’t wait to try this tomorrow!! I’m curious, where does the high levels of iron come from in this recipe? I’m iron deficient so I was really excited to see you say that is holds 95% of the daily value. Thanks!
There’s a lot of iron in both quinoa and pumpkin!
Hello! I have made your Blueberry breakfast quinoa a few times (YUM!) so I was excited to try this version. I noticed that the ratios are different in your video than in the recipe (1 cup vs 1 1/4 cup milk, 1/3 vs 1/4 cup pumpkin).
Also with both the blueberry and pumpkin recipes I found that it didn’t come out as thick as yours and was more like soup (but still delicious!) any suggestions as to why this might be?
Thank you! =)
I basically just reduced the portion size in the video 🙂 I’d say that you probably aren’t simmering it long enough, but the other option would be to stir in a bit of coconut flour to thicken things up. That’s one of my favorite ways to spice up oatmeal/quinoa flakes!
Thank you! I made the printed recipe this morning and was a bit too much for me to finish. Will try the video version next time to make a bit less! 🙂
Thank you for the tips for thickening. Will try simmering a bit longer next time.
I think I’ll update the printed recipe to reflect the new portion size – I agree it’s a bit much 😉 xo!
Hello- can I use regular quinoa that isn’t ground? Will this affect cooking time? thanks so much
It will, yes! If you’re cooking from just whole quinoa, you’re going to want to add more water and it will need to cook for at least 10 – 15 minutes 🙂
How funny about the maple syrup- I live in the middle of Texas and get amazing maple syrup and maple sugar from a farm in Vermont!!! LOL
Haha I love that!
This was delicious! I made regular quinoa and then put it in my Vitamix with the other ingredients (I quadrupled the recipe, but left out most of the milk. I just added a splash of coconut cream).
Thank you for a great, creative breakfast recipe! Love it.
YUM! Would never have thought to blend up the cooked quinoa. I’m going to have to give that a try 🙂
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This looks seriously good! My ideal breakfast with all of my favourite flavours & ready in 90 seconds? Perfect! I eat quinoa all the time but have never tried flakes. I will be getting some today. Thanks Alyssa!
Good morning Alyssa…just had this for my breakfast…deeelicious!! I used unsweetened vanilla almond milk and the coconut sap. I also stirred in a tsp. of coconut oil…thanks for sharing!!
Sounds amazing! So glad you enjoyed it and love the idea of using coconut oil. Quinoa flakes are the greatest!
Are you sure this is breakfast? Because it looks good enough to be a dessert 😉
Hmm you might be right. But having dessert for breakfast is pretty much the best, isn’t it? 😉
I’m from Montreal and love your recipes,however, like Mary-Maureen, I’d love to see you included the nutritional calculations. Keep up the good work Alyssa.
Hi Linda, as I mentioned in my comment to Mary-Maureen, I actually don’t calculate the nutrition values for my recipes. BUT there are tons of online calculators you can use that make it super easy. I suggest bookmarking this one so you can just plug in the ingredients whenever you’d like: http://www.caloriecount.com/cc/recipe_analysis.php
Hope it helps!
Alyssa, I love all your recipes. I was wondering if you are able to include the nutritional calculations for them. I am following WW and need to tract my foods. So if possible would love to see the calorie count per serving. Thanks,
Hi there! Thanks for the message 🙂 I don’t calculate the nutrition for my recipes, but there are tons of online calculators you can use. This one seems to work pretty well: http://www.caloriecount.com/cc/recipe_analysis.php
Hope that helps! xo
Is there a way to make it with regular quinoa rather than the flakes? I have so much quinoa I need to use and don’t want to buy any more…..
Hi Jackie! You could try grinding your raw quinoa in a spice grinder or high powered blender and turning it into a porridge. I’d start with about 1/4 cup of raw quinoa and seeing how that goes 🙂 Let me know if it works for you! xo
I dont see why cooked quinoa first would not work. Then blend the rest of the ingredients for a 90 sec cook.
You could certainly give it a try! I’ve never tested it that way, but I’m sure it would be delicious 🙂