Creamy Pumpkin Spice Quinoa Flakes Porridge (Gluten Free, Vegan)
You could say that Mankato, Minnesota - where I'm presently living for grad school - is going through a seasonal identity crisis. It's now several days into the start of fall, and pumpkin spice everything (including this gluten free porridge!) is already in full force. What's not so fall-erific? The persistent 90-degree temperatures!
Even although it may not absolutely "feel" like fall, although, I'm virtually having all the pumpkin feels and cravings...Which is wherein this pumpkin spiced quinoa flakes porridge comes in. I surely ate this quinoa flakes recipe for weeks directly as a college sophomore (over 3 years in the past, now!) however by no means got around to sharing this porridge at the weblog. Luckily, I'm correcting that oversight nowadays!
So what makes this quinoa flakes recipe throwback worthy? Imagine a cozy bowl of oatmeal, but even creamier, thanks to its base of quinoa flakes and mashed ripe banana (or pumpkin puree). Add some pumpkin spice seasoning, a hearty dollop of pumpkin butter and your favorite oatmeal toppings, and this quinoa flakes porridge will become your latest fall addiction.
If you're ready to fall in love (you know I can't resist a good pun!) with this creamy pumpkin spiced quinoa flakes porridge, start by gathering the following ingredients.
Ingredients for One Bowl of Quinoa Flakes Porridge:
1/three cup of quinoa flakes*
2/3 cup of water or milk (milk makes it creamier; my private preferred plant-based alternatives are rice, coconut and cashew milk, or a combination of the three)
half to a few/4 a mashed ripe banana (or 1-2 TBSP of pumpkin puree)
1 TBSP of chia seeds (they help make your porridge super fluffy and thick!)
Hefty sprinkle of cinnamon and pumpkin spice
*Note: You can also make this pumpkin spice porridge with the same amount of rice flakes and/or buckwheat flakes. I have not tested this breakfast recipe with oats (since my system can't tolerate even gluten free oats) but they should also work fine, though you may have to tweak the amount of liquid.
How to Make Quinoa Flakes Porridge:
Like all of my gluten free and vegan porridge recipes, this one is super easy (and fast) to make. Simply add your banana (or pumpkin puree) to a microwave-safe bowl and mash it as needed. Then, pour in the quinoa flakes, chia seeds, spices and liquid. Stir thoroughly and let your bowl of quinoa flakes porridge sit for 3-5 minutes. This will give the chia seeds time to expand. If you like a looser porridge, you can also add more liquid at this time.
Then, pop your bowl into the microwave for round two minutes, depending how powerful your microwave is. I actually have not tested cooking this quinoa flakes recipe at the stovetop, but you probably should just follow the cooking instructions at the container of your quinoa flakes (or buckwheat flakes, oats, and many others) and upload the chia seeds, puree, and spices after the flakes were quite cooked.
Like this post? Then tweet me some love by clicking here: "Say hello to fall w/ this #celiac's pumpkin spice quinoa flake porridge! #Glutenfree, #vegan, & (secretly) #healthy! http://bit.ly/2xugjf1"
Toppings to Dress Up Your Gluten Free Porridge
Once you've cooked your quinoa flakes porridge, you've reached the fun part: choosing your toppings! I'm always experimenting with new ways to spice up (pun intended...again) my quinoa flakes porridge, so I've eaten this gluten free breakfast with various toppings. However, there are some toppings that tasted especially delicious.
Adding sliced ripe banana gives the gluten free porridge an extra sweetness (especially if you used pumpkin purée in the porridge base), and I also love defrosted blueberries or pomegranates for a hit of tartness.
Since I'm addicted to combining different textures into one dish, I also usually top my quinoa flakes porridge with (homemade or storebought) trail mix, granola, hemp seeds or spiced nuts. Chocoholics could also add cacao nibs, or even chocolate chips (which become delightfully gooey on the hot porridge!). And, of course, nut butter is always a good idea.
The one topping you have to add to your gluten free porridge - at least in my pumpkin-lovin' opinion - is a big spoonful of pumpkin butter. I've enjoyed the pumpkin butter at Sprouts Farmers Market and Trader Joe's, but you can obviously use your own favorite brand, or even a homemade version if you have some major pumpkin butta skills.
True, it may not be feeling like fall in my neck of the woods just yet. However, there's never a bad time for pumpkin spiced anything...and this pumpkin spice quinoa flakes recipe is definitely no exception!
Like this post? Then tweet me some love by clickinghere: "Say hello to fall w/ this #celiac's pumpkin spice quinoa flake porridge! #Glutenfree, #vegan, & (secretly) #healthy! http://bit.ly/2xugjf1"
And who knows? Maybe when the weather does cool down (I'm sure I'll be shaking in my winter boots before I know it!), this gluten free quinoa flakes porridge will become my go-to fall breakfast yet again.
What's the weather like where you are now? Yay or nay on pumpkin spiced everything? Tell me in the comments!
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