October 14, 2021β€’

by Alyssa

90-Second Pumpkin Pie Breakfast Quinoa

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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.

QuinoaΒ 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.

bowl of pumpkin quinoa with nuts on top

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

two bowls of pumpkin quinoa with pecans

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

Start your day with a bowl of this pumpkin pie breakfast quinoa - it's warm, comforting and incredibly nutritious. Packed with fiber, protein + vitamins!
Cook Time 2 minutes
Total Time 2 minutes
Servings 1 serving
Calories 405kcal
Author Alyssa
Print Pin
bowl of pumpkin breakfast quinoa with pecans
4.79 from 14 votes



  • Combine the quinoa flakes, pumpkin, maple syrup, and milk in a small sauce pan.
    pouring milk into a pot with quinoa and pumpkin
  • Bring to a boil then reduce to simmer, stirring constantly until thickened, about 90 seconds.
    pot of pumpkin and milk for quinoa breakfast porridge
  • Stir in spices.
    pot of quinoa pumpkn porridge with a whisk
  • Transfer to a bowl, and top with pecans and maple sugar if using.
    bowl of pumpkin quinoa


* feel free to swap the individual spices with 1 - 2 teaspoons of pumpkin pie spice blend
Cooking time note: The cook time really is 90 seconds, I just can't write that in the recipe plugin I use πŸ˜‰


Calories: 405kcal | Carbohydrates: 68g | Protein: 13g | Fat: 8g | Sodium: 161mg | Potassium: 677mg | Fiber: 6g | Sugar: 37g | Vitamin A: 13905IU | Vitamin C: 25.3mg | Calcium: 473mg | Iron: 4.5mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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    • 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.

    • 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 350ΒΊ for at least 20 minutes. It would help probably help to throw in an egg to make it nice and fluffy!

  1. 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!

  2. […] 2.Β 90-Second Pumpkin Pie Breakfast Quinoa from Simply Quinoa ~ 3. Vegan Carrot Cake Quinoa Breakfast Bars from Simply Quinoa […]

  3. 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!

  4. 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 πŸ™‚ 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! πŸ™‚

        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 πŸ˜‰ xo!

    • 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 πŸ™‚

  5. 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

  6. 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 πŸ™‚

  7. […] 90-Second Pumpkin Pie Breakfast Quinoa: (via Simply Quinoa) Quinoa for breakfast? To me quinoa is more of a savory food and since pumpkin can take on either a savory or sweet profile it must be in the spices. If anyone can do it, it’s Simply Quinoa.Β  […]

  8. 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!

  9. 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!!

  10. 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.

  11. 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,

  12. 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 πŸ™‚ Let me know if it works for you! xo


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