Creamy Pumpkin Coconut Quinoa Breakfast Bowl
Easy plant-based Pumpkin Coconut Quinoa Breakfast Bowl, made with quinoa cooked in milk and topped with nuts for crunch. Perfect for meal prep!
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Cooking tools:
- Stove
- Saucepan
- Slow cooker
- Pressure cooker
- Serving bowl
- Spoon
- Airtight container
Ingredients
- 1 cup Water
- 1 1/2 cups Non-Dairy Milk
- 1/12 cups Quinoa (soaked or rinsed)
- 1 can Pumpkin Puree
- 1/3 cup Canned Coconut Milk (Light or Full Fat)
- 1/3 cup Shredded Coconut
- 1/4 cup Maple Syrup
- 1 tsp Cinnamon
- 1/2 tsp Pumpkin Pie Seasoning
- Toppings of choice: Pecans, Walnuts, Coconut flakes
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