Do you ever find yourself opening a can of pumpkin for one recipe and ending up with just a few small scoops left, not really enough for anything significant? Well I have the perfect way to use up that last little bit of pumpkin while creating the most delicious, comforting fall breakfast in under 20 minutes!
Pumpkin Pie Breakfast Quinoagluten free & veganIngredients:
1/2 cup non dairy milk
1/4 cup water
1/4 cup quinoa
2 tbsp pumpkin puree
1 tsp vanilla extract
1/2 scoop protein (optional)
1 tsp cinnamon
stevia or maple syrup to taste
Directions: Combine water and milk in a small pot over medium high heat, bring to a boil, add quinoa, and simmer 15 minutes. Stir in the rest of the ingredients and whisk to combine adding more milk as needed. Garnish with cinnamon and serve!
Make sure to keep an eye on your milk while waiting for it to come to a boil, mine overflowed twice before I could get the quinoa in and heat turned down. Once you add the quinoa, reduce the heat and you can walk away for 15 minutes.
I would also recommend stirring in a little more almond milk right before serving to make sure your mixture stays extra rich and creamy.
Seriously, breakfast doesn’t get much better than this
Questions:How do you use up your leftover pumpkin? oats, smoothies, and now quinoa! What’s your typical breakfast? overnight oats
I’m off to tackle my to do list have a great Tuesday!