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–+ servings
A bowl of pumpkin porridge with pecan nuts and maple syrup

COZY PUMPKIN PORRIDGE (VEGAN, GF)

Tania Pilcher | Fit Foodie Nutter
This protein and fiber rich pumpkin porridge is a perfect autumnal breakfast to keep you warm and your tummy satisfied for longer. Vegan and gluten free.
5 from 7 votes
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Cook Time 20 mins
Course Breakfast, Brunch
Servings 2 people

Ingredients
  

  • 1 cup dairyfree milk
  • ½ cup water
  • ¼ cup quinoa , washed and rinsed
  • ¼ tsp ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground turmeric
  • ¼ tsp ground nutmeg
  • ½ tsp cinnamon
  • ¼ cup oats (gluten free if necessary)
  • ¼ cup pumpkin puree
  • Maple syrup to taste (around 2-3tbsp)
  • Pecan nuts to serve

Instructions
 

  • Combine milk and water in a small saucepan and heat up over a medium heat. When boiling, add quinoa, ginger, cloves, turmeric, nutmeg and cinnamon, cover with a lid and simmer for 10 minutes.
  • Add oats and pumpkin puree and cook for a further 5-8 minutes until the desired consistency is reached. Mix in the maple syrup (around 2-3 tbsp) and sprinkle with pecan nuts just before serving.
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