Introduction

Remember those crisp autumn mornings? The ones where the air smells like fallen leaves and a hint of woodsmoke, and all you want is something warm and comforting to start your day? Well, get ready to recreate that magic right in your own kitchen with this incredibly simple Pumpkin Quinoa Porridge. It’s like a hug in a bowl, and I promise, you’ll be making this all season long!

Why You’ll Love This Recipe

Fast: Perfect for busy weekday mornings.
Easy: Minimal prep, maximum cozy factor.
Giftable: Imagine gifting a jar of this to a friend!
Crowd-pleasing: Even picky eaters will love this warm, spiced goodness.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need for this bowl of pure autumn bliss:

1 cup quinoa, rinsed and drained: This is our super-grain base, packed with goodness and oh-so-satisfying. Rinsing gets rid of any bitterness.
1 ½ cups almond milk: Feel free to use your favorite milk! Coconut milk is a fantastic alternative if you’re skipping the nuts or want an extra creamy vibe.
½ cup pumpkin puree: The star of our show! Make sure it’s pure pumpkin puree, not pumpkin pie filling, to get that authentic pumpkin flavor.
1 teaspoon cinnamon: This is the quintessential fall spice.
½ teaspoon ground ginger: Adds a little warmth and zing.
⅛ teaspoon ground cloves: Just a tiny pinch brings a deep, cozy aroma.
⅛ teaspoon sea salt: Balances out all the sweet and spicy notes.
2 tablespoons ground flaxseed: A little health boost that also helps thicken things up beautifully.
2 tablespoons maple syrup (Grade B): For that perfect touch of sweetness. Grade B (now often labeled as “Dark Color, Robust Taste”) has a richer flavor, but any maple syrup works wonders.
¼ cup chopped walnuts: For a lovely crunch and nutty flavor.
2 tablespoons coconut flakes: Adds a touch of sweetness and a delightful texture.

How to Make It

Ready to whip up this fall delight? It’s so straightforward, you’ll feel like a kitchen pro in no time!

Combine Everything (Almost!): Grab a medium saucepan. Toss in your rinsed quinoa, almond milk, pumpkin puree, cinnamon, ginger, cloves, and sea salt. Give it a good stir to combine all those yummy flavors.
Simmer Down: Place the saucepan over medium-high heat and bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat to low, pop a lid on it, and let it simmer. You’ll want to cook it for about 15-20 minutes. Keep an eye on it – you’re looking for the quinoa to be tender and most of the liquid to be absorbed.
Stir in the Goodness: Once the quinoa is cooked through, take the saucepan off the heat. Stir in the ground flaxseed and your maple syrup. The flaxseed will do its magic and help thicken the porridge even more.
Serve with Love: Ladle your warm, fragrant porridge into bowls. Now for the best part – the toppings! Sprinkle generously with your chopped walnuts and coconut flakes. Dig in and enjoy!

Substitutions & Additions

This recipe is wonderfully forgiving, so feel free to make it your own! Here are a few ideas:

Milk Swap: Dairy milk, oat milk, or soy milk all work beautifully if almond or coconut milk isn’t your jam.
Nut-Free Zone: Skip the walnuts and try toasted pepitas (pumpkin seeds) or sunflower seeds for crunch.
Spice It Up: If you’re a spice lover like me, a pinch of nutmeg or cardamom can add another layer of cozy flavor.
Sweetener Options: Honey or agave nectar can be used instead of maple syrup.
Fruity Fun: A few fresh berries or some diced apple sautéed with cinnamon would be a delicious addition.

Tips for Success

A few little tricks to ensure your porridge is absolutely perfect every time:

Don’t Skip the Rinse: Rinsing your quinoa is key to removing its natural coating, which can sometimes make it taste bitter or soapy.
Low and Slow: Simmering on low heat is important to prevent the quinoa from sticking to the bottom of the pan. Give it a stir occasionally if you’re worried.
Prep Ahead: You can cook a big batch of the porridge base (steps 1-3) at the beginning of the week. Store it in an airtight container in the fridge and simply reheat it on the stovetop or in the microwave, adding a splash more milk if needed. Then, just add your favorite toppings.

How to Store It

Leftovers? Lucky you! This porridge stores wonderfully. Once cooled, transfer it to an airtight container and pop it in the refrigerator. It should stay delicious for about 3-4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop with a little splash of milk or in the microwave. I like to add fresh toppings each time!

FAQs

Got questions? I’ve got answers!

Can I make this vegan? Absolutely! This recipe is already vegan if you use plant-based milk like almond or coconut milk.
Is quinoa good for breakfast? Yes! Quinoa is a complete protein and a good source of fiber, making it a fantastic and filling option to start your day.
Can I freeze this porridge? While I haven’t personally tried freezing it, some people have success. Let it cool completely, portion it into freezer-safe containers, and thaw overnight in the fridge before reheating. The texture might change slightly, but it should still be tasty!

Pumpkin Quinoa Porridge

A warm and comforting pumpkin quinoa porridge perfect for cozy autumn mornings.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Servings 4 bowls

Equipment

Medium saucepan
lid
Airtight container for storage

Ingredients

Main ingredients

1 cup quinoa rinsed and drained
1.5 cups almond milk or your favorite milk
0.5 cup pumpkin puree not pumpkin pie filling
1 teaspoon cinnamon
0.5 teaspoon ground ginger
0.125 teaspoon ground cloves
0.125 teaspoon sea salt
2 tablespoons ground flaxseed
2 tablespoons maple syrup Grade B or any maple syrup
0.25 cup chopped walnuts for topping
2 tablespoons coconut flakes for topping

Instructions

Combine rinsed quinoa, almond milk, pumpkin puree, cinnamon, ginger, cloves, and sea salt in a medium saucepan. Stir to combine.
Place saucepan over medium-high heat and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is tender and most of the liquid is absorbed.
Remove from heat. Stir in ground flaxseed and maple syrup. The flaxseed will help thicken the porridge.
Ladle porridge into bowls and top generously with chopped walnuts and coconut flakes. Serve warm.

Notes

This recipe is vegan if plant-based milk is used. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated.