Pumpkin Pie Breakfast Quinoa with Pecan Streusel
Forget the oatmeal, mix up your breakfast hour with this decadent Pumpkin Pie Quinoa with Pecan Steusel.
Pumpkin Pie Breakfast Quinoa
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.
- 1 cup chopped pecans divided
- 1 cup uncooked Royal White Quinoa
- 2 cup water
- 1 cup pumpkin puree
- ½ cup coconut milk or milk of choice
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- cloves pinch of
- 1 tsp sea salt
- 2 tbsp coconut sugar
- 2 tbsp virgin coconut oil
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.
While the quinoa is cooking, prepare the Pecan Streusel by combining the remaining ½ c. chopped pecans with the 2 coconut sugar and 2 virgin coconut oil in a food processor. Pulse to combine the mixture until crumbly. Set aside.
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.