Food Babe Family - Header

Pumpkin Quinoa Porridge – A Warm Delicious Breakfast!

Imagine all the flavors of pumpkin pie in a big hot bowl of goodness… That’s what this breakfast is! It might as well be a dessert because it tastes that good! Fortunately, this breakfast will give you staying power, a nice dose of healthy fiber and disease-busting nutrients without the sugar high. This Pumpkin Quinoa Porridge will be perfect for the holidays ahead – make a big batch for your family and friends for a warm delicious organic treat!

pumpkin porridge-2

For a limited time, you can stock up at 15% off on my favorite brand of Quinoa and other healthy eats at Alter Eco with code “FOODBABE15” at checkout right here. 

Food Babe's Pumpkin Quinoa Porridge

Prep Time:
5 mins
Cook Time:
12 mins
Total Time:
17 mins

Serves:  4


  • 1 cup quinoa, rinsed and drained
  • 1 ½ cups almond milk (nut allergy: use coconut milk)
  • ½ cup pure pumpkin puree
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon cloves
  • ⅛ teaspoon sea salt
  • 2 tablespoons ground flaxseed
  • 2 tablespoons maple syrup - grade B
  • ¼ cup walnuts, chopped
  • 2 tablespoons coconut flakes


  1. In a pot, add 1 cup of water and 1 cup of almond milk. Bring to a boil and add the quinoa, pumpkin puree, cinnamon, ginger, cloves and salt. Turn down the heat to a simmer and cook for 10-12 minutes or until the liquid has evaporated.
  2. Once the liquid has evaporated, take off the heat and stir in the ground flaxseeds. To serve, place some of the porridge in a bowl and add about ¼ cup almond milk or desired amount. Top with the walnuts, honey or maple syrup and coconut if using. Enjoy!


  • Please choose all organic ingredients if possible


Please share this healthy breakfast idea with loved ones – the more people eating organic and healthy breakfasts like these (and not eating Dunkin Donuts & Egg McMuffins!), the better the world will be! 



P.S. Do you like recipes like this? You will love my books!

In my #1 best selling book The Food Babe Way – I teach you even more ways you can break free from the hidden toxins in your food, lose weight, look years younger and get healthy in just 21 days. In my 2nd book, Feeding You Lies, I blow the lid off of the lies we’ve been fed about the food we eat – lies about its nutrient value, effects on our health, label information, and even the very science we base our food choices on. And, my first cookbook, Food Babe Kitchen, contains over 100 mouthwatering recipes to show you how delicious and simple it is to eat healthy, easy, real food. Available anywhere books are sold.

Food Babe Family - Book
Food Babe Grocery Guide

Sign Up For Updates

And Get A FREE Healthy Grocery Guide Sent To You Now!

Find out what to buy and where at the top grocery stores near you

Posts may contain affiliate, sponsorship and/or partnership links for products Food Babe has approved and researched herself. If you purchase a product through an affiliate, sponsorship or partnership link, your cost will be the same (or at a discount if a special code is offered) and Food Babe will benefit from the purchase. Your support is crucial because it helps fund this blog and helps us continue to spread the word. Thank you.

108 responses to “Pumpkin Quinoa Porridge – A Warm Delicious Breakfast!

  1. I mixed hemp hearts, quinoa, flax seed, blueberries, bananas, cinnamon and milk. Yummy. No need for any sweetener.

  2. I made this today but our quinoa did not seem to “puff up” like your picture. What kind of quinoa did you use? Thanks

  3. Request to save my printer ink.
    I just found this recipe and it looks great. I’m about to print it and take it to my kitchen. It would save those of us on a budget $ if you would you set up the Print option to omit the colored photo – Just the text? Thanks!

    1. You can just copy and paste the text of the recipe to a word doc and then print from there. Hope that helps!

    2. or highlight the part you want to print and choose “print selection” from printer dialog box.

      but a print button would be nice. 🙂

  4. Why do people rate the recipe if they have not actually tried it? Rating is meant for taste, not that you like the idea/ingredients!

  5. Just made this for my husband. He said it was so so good! Didn’t have honey or maple syrup so we used agave and it was great. He said,” this one’s a keeper!”

  6. This will be the 1st time I’ve used quinoa…several posters said it needed to soak overnight….. to properly digest in your stomach and to get the proper nutrients from it….is this right? Or is the method stated in your recipe a correct method that will allow the proper digestion, etc. ?? I can’t rate the recipe yet cos I haven’t made it.

  7. Nutritional values, please!?!
    I love your ideas but they are pretty much useless to me without you listing the nutritional value. Every time I read a reviews : comments of one of your recipes, someone else always asks for this as well. Why, as a promoter of healthy nutritionally sound cooking and eating wouldn’t you automatically offer this information?

    1. Why can you not calculate the nutritional values for yourself? Not everyone makes it the same…. Different brands have different values. I will use dairy milk instead of almond milk. So nutritional information would be useless for me. But I can calculate it myself.

  8. I love to give credit where credit is due. The ingredients in this recipe is spot-on. The only thing I would be cautious about is the pumpkin puree. I would boil my pumpkin until it is very soft and use this instead of purchasing pumpkin puree from the store because of the preservatives

  9. This looks soo yummy, pumpkin is one of most favorite any time of the year!! I’m going to make this for breakfast tomorrow!!

    I agree with others….
    PLEASE PLEASE add then NUTRITIONAL VALUES for your recipes. I was a little disappointed that that info was not included with the recipes in your awesome book.

  10. I made this today. It was my 1st experience with quinoa and thought it would be a good bet to try this recipe because of the added flavors of the pumpkin and spices. However, I am not a fan of it. I tried some of it B4 I added the maple syrup and didn’t like it and didn’t like it after adding it. Some kind of a strong seed flavor or something. I can’t explain it. I used unsweetened almond milk but will use sweetened cashew milk when I add the 1/4 c to my own bowl…or maybe coconut milk and maybe even some br suguar. Maybe I need to soak the quinoa overnight like some other poster mentioned, as her husband liked the taste that way much better. I am not going to toss my unused quinoa, so I will experiement and research how to soak it over night. Also, I don’t know if the cloves added too strong of a flavor or not enough. I think allspice would’ve been better. Thanks for the recipe though, as it got me started using quinoa.

  11. I made this and it was delish!! I used the whole can of organic pumpkin. How can you go wrong with more pumpkin? Also, I added more cinnamon……. as I am addicted to it. I did not add sweetener to the porridge. A tiny drizzle of honey on top was perfect, along with some chopped walnuts for garnish. I have to say that it was even better the next day cold, right out of the fridge. It tasted just like pumpkin pie! I will be making this again and again. Thanks for another awesome recipe 🙂

  12. So Good! I had to send review asap given I ate enough to say what I planned to reheat for a 2nd meal now is snack size. But no regrets given the ingredients (& yep, that includes the drizzle of pure maple syrup ). I made few changes other than I used my preferred tri-color quinoa and once it was cooking, approximated amounts of remaining ingredients, leaning toward “more” as I wanted flavor (!)
    No question this porridge will be my go-to breakfast on chilly days when I want and need to have something tasty, nourishing & sustaining.
    Thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *

food babe with grocery cart - footer image