Coconut Cream Pumpkin Quinoa Porridge

Time: 25 mins


Serves: 4



  1. You make this in a rice cooker or stove top however the rice cooker makes it fluffier.
  2. Rinse your Quinoa and place in rice cooker. Add in milk and water and press rice setting.
  3. If you are making this on a stove top, bring water and milk to a light boil then add quinoa and cover on low to medium low.
  4. About half way through cooking (8 or 9 minutes) stir in your pumpkin puree. Cover again and wait till it’s cooked and quinoa is fluffy (about another 8-10 minutes or so)
  5. Turn off rice cooker or put on warm. If using stove top, turn off heat and keep it on the burner.
  6. Add in Earth’s Finest Organic Coconut Oil, cream, and spices. Mix thoroughly
  7. Add in your coconut flakes and honey.
  8. Spoon into bowls and top with 1 tbsp addition pumpkin and more milk if you would like.
  9. Sprinkle with additional cinnamon.
  10. To make sweeter, mix more honey in each bowl of quinoa served or add in dried cranberries.


Products used in this recipe

Organic Coconut Cream

Organic Virgin Coconut Oil

Organic Quinoa Flour

Organic Forest Honey

Gluten Free
Plant Based
Dairy Free

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