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5 from 1 vote

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

Calories: 386kcal | Carbohydrates: 63g | Protein: 13g | Fat: 8g | Sodium: 207mg | Potassium: 596mg | Fiber: 6g | Sugar: 28g | Vitamin A: 13905IU | Vitamin C: 25.3mg | Calcium: 446mg | Iron: 4.1mg