Gluten Free Pumpkin Pie Breakfast Quinoa Recipe

Start your day with a bowl of this pumpkin pie breakfast quinoa – it’s warm, comforting, and incredibly nutritious. Packed with fiber, protein, and vitamins!

5 from 1 vote

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Gluten Free Pumpkin Pie Breakfast Quinoa Recipe

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Breakfast

Cuisine: American

Servings: 1 Serving

Calories: 386kcal

Author: Alyssa Rimmer

Ingredients

• ▢ ⅓ cup quinoa flakes
• ▢ ⅓ cup pumpkin puree
• ▢ 2 tablespoons coconut sugar or maple syrup
• ▢ 1¼ cups dairy-free milk of choice
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ teaspoon ground nutmeg
• ▢ ¼ teaspoon ground ginger
• ▢ ¼ teaspoon vanilla bean powder
• ▢ Pecans and maple syrup for topping (optional)

Instructions

• ▢
  Combine the quinoa flakes, pumpkin, sugar, and milk in a small saucepan. Bring to a boil, then reduce to simmer, stirring constantly until thickened, about 90 seconds. Stir in the spices.
• ▢
  Transfer to a bowl, and top with pecans and maple syrup, if using.

Nutrition

Nutrition Facts

Gluten Free Pumpkin Pie Breakfast Quinoa Recipe

Amount Per Serving

Calories 386 Calories from Fat 72

% Daily Value*

Fat 8g12%

Sodium 207mg9%

Potassium 596mg17%

Carbohydrates 63g21%

Fiber 6g24%

Sugar 28g31%

Protein 13g26%

Vitamin A 13905IU278%

Vitamin C 25.3mg31%

Calcium 446mg45%

Iron 4.1mg23%

* Percent Daily Values are based on a 2000 calorie diet.

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