Move over, oatmeal! Quinoa is carving out a place at breakfast in the porridge category. It has more protein than oats, and it cooks up nicely with pumpkin at the requisite spices, and a touch of maple syrup, regular or keto, whatever your preference.

Keto Pumpkin Spice Quinoa Porridge Recipe

Ingredients:

Directions:

  1. In a medium pot, bring water and milk to a light boil then add quinoa and cover on low to medium low.

  2. About half way through cooking, around 8-9 minutes in, stir in the pumpkin puree. Cover again and wait till it’s cooked and quinoa is fluffy, around another 8-10 minutes.

  3. Turn off heat but keep the pumpkin quinoa on the burner. Stir in the coconut milk beverage and spices until thoroughly combined.

  4. Stir in maple syrup. Spoon into bowls and top with additional pumpkin purée, ground cinnamon, toasted nuts, seeds or any other toppings you like.

Slow Cooker Directions:

*Note: Start off with less liquid and then add more if need be. Start with ¼ cup water, along with the pumpkin purée and coconut milk beverage and add more water if needed as it cooks.)

  1. Add all ingredients except maple syrup to a slow cooker. Cook on high for 2 hours (or until liquid is absorbed), stirring halfway.

  2. Once cooked, change the heat setting to warm. Spoon into bowls and top with toppings as desired.

Did you make this vegan carb-up pumpkin spice quinoa porridge recipe? If so, please let me know how it goes in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)