Pumpkin Breakfast Quinoa Recipe

breakfast — snacks

Pumpkin Breakfast Quinoa Recipe

Like some people get really upset if you have pumpkin products before the official equinox, and I’m just over here like “….Southern California is literally a summer paradise basically year round so.” But guess what, team! Fall happened. Fall is here. Nobody can hate on cozy sweaters or pumpkins or drinking your coffee hot, because September 22nd was the first day of Fall!

I’m going to be honest: I really love eating seasonally all year round. You know I love a watermelon-lime margarita in the summer, for example. But I do think my all-time FAVORITE season for food is fall! I get on a real baking kick (I’m sure you’ll see it pretty soon here if you follow me on IG).

We wrote this recipe for those warm, cozy fall mornings when you have a little extra time. Best enjoyed with some folksy music (Bon Iver, welcome back to my life), with a little extra cinnamon, and cuddled up under a blanket.

This cozy fall pumpkin breakfast quinoa recipe is perfect for entertaining and meal prep. Gluten-free, dairy-free, vegan, and amazing!

HOWEVER, if you do not have much time for slow mornings, this recipe is an awesome meal-prep option! You can make a double (or triple!) batch ahead of time and be good to go for breakfast and snacks all week! YAY!

PUMPKIN COCONUT QUINOA RECIPE

Ingredients

1.5 C uncooked quinoa
12 oz coconut milk
8 oz water
1 C pumpkin puree
1 T coconut oil
1/3 C coconut cream
Shredded coconut
Cinnamon to taste
Sweetener to taste (Maple syrup is amazing, but honey or monkfruit will work!)

Topping Options!

Nuts – chopped almonds or walnuts are amaze
Seeds – hemp seeds, chia seeds, pumpkin seeds!
Granola – I keep this on hand always…
Coconut sugar
Ground ginger
Pumpkin pie spice

Directions

Bring water and coconut milk to a light boil, add quinoa + cover (over low-med heat). Halfway through cooking, stir in the pumpkin. Cover again and let cook until saturated and fluffy (8-10 more min or so!).
After 8-10 minutes, turn off the burner, but don’t move the pan. Add in coconut oil, coconut cream, and spices. Stir together until mixed. Add shredded coconut and sweetener (maple syrup is my fave, but you can use sweetener of choice.)
Top with extra cinnamon, granola, nuts! This is a DELICIOUS way to get through the darker mornings, babe. Make sure to put up pics of your fall vibes and tag me + use hashtag #TeamLSF