For some of us, Thanksgiving is the end of pumpkin, but for others, it never gets old. For me, pumpkin is a cozy, comfort food and since it’s also really good for you, it’s great all year round, right?
I have been making lots of quinoa lately in large batches and then tossing it together with all sorts of things, mainly savory. But I decided to take a leap into more of the sweet department with it and this Pumpkin Pie Breakfast Quinoa was born!
I am a big oatmeal person (that is probably an understatement), but every now and then it’s good to switch things up. You can also get quinoa flakes to make more of an oatmeal like breakfast, but I prefer quinoa this way. I would rather just do oatmeal versus the quinoa flakes. There is something about the after taste I think.
So for this recipe, if you have cooked quinoa, it’s only a matter of minutes before this is ready. If you are starting with uncooked, you can also cook it in coconut milk to change things up a bit. What I have been doing lately is freezing one cup bags of cooked quinoa so that I can grab them and toss them into whatever recipe I need it for. It is a great timesaver!
The longer you can let this recipe simmer, the more flavor it will have. It’s also great the next day so store any leftovers!
- 2 c cooked quinoa
- 1/2 c almond milk
- 1/4 c pure maple syrup more or less depending on desired sweetness
- 2 tsp cinnamon
- 1 tsp pumpkin spice
- 1 tsp vanilla extract
- 1/2 c chopped pecans or walnuts
- 1 c pumpkin purée
- 1/8 tsp sea salt
In a medium sauce pan, mix all ingredients except the quinoa and pecans over medium heat until well blended and hot. ( small bubbles may start to form)
Add in quinoa and pecans and stir to combine.
Turn stove to low and allow to simmer for about 20 minutes.
If it seems dry, add a bit more milk.
Serve warm with extra pecans and a drizzle of maple for garnish!