Pumpkin Breakfast Quinoa Recipe

Fall vibes are kinda divisive. 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!

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

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

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

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 🙂 ENJOY!

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

 

I am obsessed with seasonal recipes and food that just makes you feel AMAZING. So many more recipes like this one live in the Guiltless Nutrition Guide — go grab yours and get all the best recipes for seasonal food and drinks.

4
Leave a Reply

avatar
3 Comment threads
1 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
4 Comment authors
AshleyVickiKatie DunlopJessica Recent comment authors
  Subscribe  
newest oldest most voted
Notify of
Jessica
Guest
Jessica

I made this today. Didn’t have coconut cream so I used more coconut milk. Topped with coconut, pepitas and pumpkin spice. Easy, healthy recipe! I’m wondering how many servings this is though? It made a lot, so I’m thinking 3 or 4 servings?

Vicki
Guest
Vicki

Do you use full fat coconut milk?

Ashley
Guest
Ashley

I have been looking for some different breakfast recipes and this sounds delightful, can’t wait to try it this weekend!