Gluten Free Pumpkin Pie Breakfast Quinoa Recipe
Updated Feb 15, 2021, Published Jan 01, 2018
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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!
Gluten Free Pumpkin Pie Breakfast Quinoa Recipe
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
Calories: 386kcalCarbohydrates: 63gProtein: 13gFat: 8gSodium: 207mgPotassium: 596mgFiber: 6gSugar: 28gVitamin A: 13905IUVitamin C: 25.3mgCalcium: 446mgIron: 4.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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