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pumpkin pie breakfast quinoa with pecan streusel

cf_61d60e2d57dee avatar
Recipe by
c f
@cf_61d60e2d57dee
Anywhere, AL

Forget the oatmeal, mix up your breakfast hour with this decadent Pumpkin Pie Quinoa with Pecan Steusel. Quinoa is packed with protein, fiber, vitamins, and minerals and makes a great healthy start to your day. Extra protein from nuts, healthy fats from creamy coconut milk, and delicious fall spices give your body (and your tastebuds!) the satisfaction its craving.

yield 2 - 4
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For pumpkin pie breakfast quinoa with pecan streusel

  • 1 c
    chopped pecans, divided
  • 1 c
    uncooked royal white chosen foodsquinoa
  • 2 c
    water
  • 1 c
    pumpkin puree
  • 1/2 c
    coconut milk (or milk of choice)
  • 2 Tbsp
    maple syrup
  • 2 tsp
    vanilla extract
  • 1 Tbsp
    pumpkin pie spice
  • 1 pinch
    of cloves
  • 1 tsp
    salt

How To Make pumpkin pie breakfast quinoa with pecan streusel

  • 1
    Add ½ c. of the chopped pecans to a medium saucepan. Heat over low heat until the nuts are slightly fragrant and toasted. Add the quinoa and the water to the pan and move the heat to medium. Bring to a simmer and cover. Cook for 15-20 minutes, or until quinoa is fluffy.
  • 2
    While the quinoa is cooking, prepare the Pecan Streusel by combining the remaining ½ c. chopped pecans with the 2 T. coconut sugar and 2 T. virgin coconut oil in a food processor. Pulse to combine the mixture until crumbly. Set aside.
  • 3
    Once the quinoa is cooked, turn the heat off and add the pumpkin puree, coconut milk, maple syrup, vanilla extract, pumpkin pie spice, cloves, and sea salt. Stir well to combine. Portion it into bowls and top with the Pecan Streusel to serve.
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