This pumpkin and quinoa porridge is a creamy, gluten-free quinoa breakfast porridge made with pumpkin puree, warm spices, and coconut milk. A nourishing fall recipe with stove top, rice cooker, and slow cooker options.
Sometimes you just need to slow down and enjoy a warm, nourishing bowl of goodness. And yes…I’m talking pumpkin. Warm, creamy, coconut-pumpkin goodness that feels like fall in a bowl.
I know some of you might already feel “pumpkin-ed out,” but trust me—this one is different. It’s simple, comforting, and something you’ll want on repeat even beyond pumpkin season. As the mornings start to cool down, this pumpkin quinoa breakfast porridge hits the spot.
Ingredients You’ll Need
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Quinoa – Healthy gluten-free “pseudo” grain with plant-based amino acids and plant protein!
- Coconut milk – Helps create that creamy texture. Full of healthy fats that are great for energy and metabolism!
- Pumpkin puree – packed with Vitamin A and fiber and taste so so good!
- Cinnamon – anti-inflammatory properties, aids in digestion, great for immunity!
- Maple syrup or honey – A naturally unrefined sweetener with vitamins and minerals. This type of sugar can be use to help replenish glycogen in those muscles; especially after workout/run/bike/etc.
How to Make Quinoa Pumpkin Breakfast Porridge
- The trick to making this dish. COOK THE QUINOA IN MILK (coconut or almond) and then add in the PUMPKIN, coconut, and maple syrup.
- Then you can swirl in an additional amount of coconut milk or non-dairy creamer after it’s done cooking to make it extra more creamy.
- Top with additional shredded coconut, chopped nuts, granola, or fruit of your choice.
Slow Cooker Option
If you want to cook this breakfast in the slow cooker, then you will need to add more water or milk. In the slow cooker, it’s 2 ½ cup to 3 cups liquid to 1 cup quinoa. I always like to start off with less liquid and then add more if need be.
Cook on high for 2 hours (or until liquid is absorbed), or low if you are going to cook the pumpkin quinoa overnight. Add more milk and stir in fixings or extra pumpkin after cooked; if desired or too thick.
More of Our Favorite
Gluten-Free Quinoa Recipes
Creamy Pumpkin Quinoa Porridge Recipe
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
- Diet: Gluten Free
Description
A creamy, nourishing quinoa breakfast porridge made with pumpkin puree, warm spices, and coconut milk. Gluten-free, dairy-free, and perfect for fall!
Ingredients
- 1 cup uncooked quinoa, rinsed
- Almond Milk + Water
- For thicker porridge (1 ½ cups almond milk + ½ cup water) or For thinner/creamier porridge (2 cups almond milk + 1 cup water)
- ¾–1 cup pumpkin puree (plus 1-2 tablespoon for topping)
- ¼ cup canned coconut milk or non-dairy creamer (For creaminess)
- ¼ cup unsweetened shredded coconut
- Pinch of salt
- ¾ tsp cinnamon
- ¼ tsp pumpkin spice (optional)
- 2–3 tablespoon maple syrup or honey, to taste
- Toppings: chopped nuts, granola, dried fruit, extra milk, etc.
Instructions
Stove Top Method
- In a medium saucepan, bring your chosen amount of liquid (see above) to a gentle boil. Stir in rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 8–10 minutes.
- Stir in pumpkin puree, cover again, and cook for another 8–10 minutes until quinoa is fluffy and the mixture is porridge-like.
- Remove from heat. Stir in coconut milk, shredded coconut, spices, and sweetener. Taste and adjust.
- Spoon into bowls, swirl with extra pumpkin puree and a splash of coconut milk, and finish with toppings.
- Tip: If porridge looks too thin, return to low heat uncovered for 3–5 minutes. If too thick, stir in more warm milk.
Rice Cooker Method
Please note I have not tested this in an instant pot with a rice cooker setting. I used this rice cooker for this recipe.
- Add rinsed quinoa and your chosen amount of liquid (see above) to the rice cooker. Set to the “white rice” or regular cooking setting.
- Once the cycle finishes (about 20–25 minutes), fluff the quinoa with a fork.
- Stir in pumpkin puree, coconut milk, shredded coconut, spices, and sweetener while the rice cooker is on “warm.” Let sit for 5 minutes to thicken and absorb flavors.
- Serve with extra pumpkin puree, a splash of coconut milk, and toppings of choice.
Slow Cooker Method
- Add rinsed quinoa, your chosen amount of liquid (see above), pumpkin puree, salt, and spices directly to the slow cooker. Stir to combine.
- Cook on High for 2 hours, stirring halfway.
- Once liquid is absorbed and quinoa is tender, stir in coconut milk, shredded coconut, and sweetener.
- Serve warm with toppings, plus extra pumpkin puree and coconut milk if desired.
Notes
Storage: Store cooked porridge in the fridge for up to 4 days. Reheat with a splash of milk.
Flavor Tip: For a nuttier flavor, toast quinoa in 1 teaspoon coconut oil before cooking.
Extra protein: Stir in 1 scoop of vanilla protein powder or 2 tablespoon collagen powder after cooking.
- Prep Time: 5 minutes
- Cook Time: 20–25 minutes (stove top or rice cooker) or 2 hours (slow cooker)
- Category: breakfast
- Method: stove top and slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with toppings
- Calories: 315
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 12.3g
- Protein: 8.5g
I made it in the instant pot using the rice setting, and it turned out fantastic! Now, I’m going to portion out a couple breakfasts and make the banana bread you suggested with the rest!!!
Wonderful! You’re also going to love the banana bread!
Can’t wait to try this!! Question…you have cinnamon listed twice in the ingredients list. Is that accurate or did you mean something else?? Thanks for your help!
sorry about that! Just updated the recipe card. Let me know if it makes sense now. Definitely keep me posted.
Cooking as I write, smelling so good. I’m trying it converted to my instant pot on rice setting. I did the first 8 minutes and it was very thick, added a bit more milk for second portion and only going a couple minutes, Not sure if I’m doing this right, any pointers for the IP?
I think it might work better on porridge setting. Do you have that? Try for 12-14 minutes. Add more milk if needed (once cooked) and then place on warm. Keep me posted!
Looks completely good and tasty for breakfast!
I”m a guy of a certain age and a long-time electric pressure cooker user, in case you wanted a general demographic. Anyway, my Babe and I enjoyed eating this breakfast dish. Followed your directions for pressure cooking. Doled out the portions in the PM and added organic gluten free oats to “cook” overnight. In the AM, added pecans grown in southern NM (where we live) and unsweetened coconut flakes as toppings. Next time we’ll experiment with apples or bananas or some type of berry; maybe all three.
Thank you Ms. Cotter. As we say in my old neighborhood, Go Easy.
I am 100% with you on enjoying the season. I don’t want to hurry onto the Christmas cookies; I’ll just soak up the pumpkin as long as I can. <3
I saw this on instagram and was FLOORED! It is stunning and I am sure so delicious too!
well you are too kind. I will share with you ANY DAY!
Making this ASAP!
This porridge is cozy autumn in a bowl!
You make porridge look damn sexy! And so so cozy!
haha thanks. I try. wink wink
Loving all that’s going on here!
This sounds simply amazing! Pinning for later 🙂
This is an excellent breakfast recipe, Lindsay! I can easily start the day with this nutrient-dense dish! Just perfect for the autumn!
This is both beautiful and delicious! love!
Oh my, yes, Halloween is just around the corner, Thanksgiving is a month and two weeks away, and pumpkin season is HERE! The fact that pumpkin is celebrated once again makes me so happy. I LOVE LOVE LOVE IT! Anyways, this breakfast quinoa probably tastes even better with the combination of pumpkin and coconut cream. It probably tastes almost like dessert!
sounds exactly like something I need for breakfast this week!j
for sure! has it turned cold yet?
Can’t wait to try this one! Love that it’s vegan too!
for sure! <3
I am somewhat pumpkin’d out… but I think that’s a product of me being a food blogger so I’ve been surrounding myself with the stuff since mid-August. *shudder* This recipe is really creative!!
I love quinoa!!! This sounds amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!
I’m not pumpkined out yet! I’m no quitter! This looks like the perfect hearty fall breakfast Lindsay! Double thumbs up!
What a nutritious and healthy breakfast! Love all of the little tid-bits you listed for every ingredient! This one is a winner all season long!
Such a great fall breakfast! I wouldn’t want to leave the house though, it would smell soooo good
I NEED to try this breakfsat…it’s SO fall!
This looks SO good, I love quinoa for breakfast and I love your pumpkin-ey spin!
You are literally queen of photography!
Oh I missed this when I was traveling last week and I am so glad I found it!! This looks so goooood. I’m obsessed with coconut anything these days. And pumpkin, obvi 😉
Hi Linday, first off this looks delicious!! I’d love to make it for breakfast today but hoping you can answer a question first. I’m from Canada, so I know different products can have different meanings. When you say Coconut milk (or almond milk) are you referring to the (Thai Kitchen) coconut milk in a can which is a bit thicker? We have that but also coconut milk in a carton, which is thinner like almond milk. For the coconut cream, I’d usually just take the solidified part from the coconut milk in a can, so just want to be sure I use the right ingredients? Thank you!
you can use the carton or the can! just depends on how creamy you want it. I actually used a full fat milk for the cream (coconut). So really, you want less fat milk when you cook and then more fat milk (cream) when you stir in and make creamy. Does that make sense? let me know! xxoo
Thank you! I couldn’t wait because it looked so delicious so I used canned coconut milk (plus the 8 oz water) and since it already seemed very creamy I didn’t add any additional coconut cream. I sprinkled a couple pecans on top and since it was quite thick, I poured a little coconut milk (from carton) on top. My husband and I both enjoyed it. A wonderful fall breakfast on the eve of Halloween! I’m new to your blog & I’m looking forward to trying your other recipes.
You had me from “A vegan friendly protein rich breakfast perfect for fall”!! This looks AMAZING! Pinning to try soon.
I’ll take one big bowl!!
Quinoa, coconut, AND pumpkin!? DELISH! I could eat this for breakfast, lunch, and dinner!
yes to all! haha.
so delicious 🙂
GAH this looks like a fantastic combo for breakfast! I think my favorite things to add pumpkin to are lattes and pasta sauces – I love squashy pasta sauce!!!
oh for sure! love those lattes
I feel like riced cauliflower could work in this too, instead of quinoa, right???!!! Or is my imagination just being stupid? 😉
not stupid at all, but i do think maybe riced zucchini or squash might be better, yes?
DO YOU SEE this great mind collaboration?!?!
I feel like riced cauliflower could work in this too, instead of quinoa, right???!!! Or is my imagination just being stupid? 😉
Swooning so hard right now! I don’t think I’ve ever tried the combination of coconut and pumpkin, but the idea has me weak in the knees. Would it be horrible if I added chocolate chips?
I’m not a huge pumpkin fan but I do love my quinoa. I’m intrigued by this and it sounds so easy to make!
Ohhhh… I love the coconut milk idea! I want to use that in my pumpkin chia quinoa. Vegas is a total convert. Bwhahaha!
We are both on the same wavelength in adding coconut cream to our breakfast bowl…it is soooo delicious and nourishing.
I have recently gone gluten-free again as part of my anti-inflammation diet, and your recipes over the last couple of weeks have been bookmarked like CRAZY!!!
I have never had quinoa porridge before! Where in the heck has this healthy NOM been my whole life?! I’m always throwing quinoa into stuff, and I’m totally adding this deliciousness to my list! Loving the coconut and pumpkin addition! I want to start every day with a big ole bowl of this comforting porridge! Pinned! P.s. I am SO with you on taking one holiday at a time!! Life is wayyyyyyy to short to go skipping forward! Cheers! 😉
This looks amazing! Comfort in a bowl…pumpkin and coconut are 2 of my absolute favorite flavors. pinning this!
Never would have thought of combining all of those ingredients together-creative! Thanks for linking up with us today!
Taking the kiddos trick or treating & heading to a family friends for a get together. Bring on the wine 😉
heck ya! wine time and quinoa time haha
I am never ever pumpkin-ed out and I gotta say Lindsay – this porridge sounds incredible! The pumpkin, the coconut cream and shavings, the ginger and cinnamon – errrmegawwwsh – heavenly! And lady – your photos are amazing!
Girl!! You gotta try
You’re making me want second breakfast 🙂 What a tasty combo!!
Coconut and pumpkin sound like a winning combination! I agree so much – I just want to savor all the holidays! While I love Christmas, I want to enjoy Halloween and Thanksgiving and not rush it all away.
Woohoo!! Savor it all
I would have never thought to combine these three items together: quinoa, coconut, pumpkin. Also, I have a rice cooker. MUST TRY making quinoa in it next time!!
I love the sound of this! Sweet quinoa dishes are such a nice switch up for traditional savory ones. Also, why do stores feel the need to prep for Christmas so early?! I’m definitely used to it, but it still drives me nuts.
Let’s just be neighbors ok? You make this for breakfast and I’ll make my PSL smoothie bowl for snack, you make dinner, I’ll whip up dessert….
OR since my kitchen and house will be torn apart starting this week maybe I just move it with you, would you please share your kitchen with me? 😉
I love finding new ways to use my rice cooker…and this sounds HEAVENLY!! The perfect fall breakfast! You also win the award for “most creative recipes”…I love your ideas!
Well this is just a porridge of heaven! So creamy so much flavor, YUM!
That looks amazing!
This time of year is crazy on my side. Tons of bdays & anniversaries & all kinds of stuff PLUS the holidays! Being present is a good thing!
I love using coconut milk and am a bit of a pumpkin fan :). I see recipes that use coconut milk to cook rice or quinoa, but i’ve never done it. One of my client needs so new breakfast recipes, so I’ll definitely share this one with her!
This quinoa porridge looks like just my thing. I love my oats for breakfast, but whenever we have leftover quinoa or brown rice from the night before I like to turn it into porridge. Pumpkin and coconut with it sounds divine!
exactly! leftovers make the best porridge or rice pudding! so good
Coconut and pumpkin together sound great! I’ll make it this week. And I’m so with you–let’s try to stay present and NOT rush the holidays!
Sounds so creamy and delicious!
You know I love the combo of coconut and pumpkin! I can’t wait to give this a try – pinned for later! 🙂
OMG WE ARE BRAIN TWINS! Coconut pumpkin and quinoa on the same day.
I love it.
I must try this quinoa porridge shenanigans. MAYBE it will take the place of oats. 😉
if you try this instead of oats, then you are making one AMAZING sacrifice! that’s love! <3 quinoa twin
this will have to replace my oatmeal when i get sick of my current flavor combo! Also I like the much love you’ve got going on with coconut in here 🙂 My fav thing to add pumpkin to is…. well everything!!!
yes, do it! keep me posted!
I went to CVS this weekend to get a card for the wedding (yeah, we were running a little bit behind, haha), and they had all the Christmas candy out and such. UGH. Last year I walked by a hotel on Nov 1 and they were playing Christmas music.
I CAN”T EVEN
We can’t be pumpkined out with thanksgiving a month away! This looks so yummy bs perfect for all winter long 🙂