September 21, 2012 24

Pumpkin Chia Quinoa Porridge + Pumpkin Spiced Earl Grey Latte


Fall is here my friends and is are so much to be excited about! The crisp cool air, warm hearty soups, hot tea + cappuccino, picking apples + pumpkins, road-trips to see the changing leaves, this list goes on and on . . . and I really LOVE it all!

While I was at Whole Foods the other day I got completely side tracked, face first right into the pumpkin bin. The nostalgia in me really wanted to wait until I went apple and pumpkin to get my first one of the season, but these glorious orange local beauts were staring me down and I could not resist. If you have never roasted your own pumpkin then you must right away, canned pumpkin doesn’t really compare to fresh pumpkin. It is super easy, plus roasting your own pumpkin seeds are da bomb! So go ahead, open one up and get to roasting!



Check out this pumpkin roasting tutorial from Tasty Yummies. Once you have roasted and pureed your pumpkin you can keep that sealed in an air-tight container in the refrigerator for about 5 days. Just scoop out those orange vitamins and mix them into practically anything; you might be surprised just how great pumpkin nests with other flavors. I’m a quinoa + earl grey tea junkie and I’ve dreamt up two {vegan + gluten free} pumpkin recipes that will satisfy any autumn sweet tooth without breaking the sugar bank.

Pumpkin Chia Quinoa Porridge

Makes 4 yummy bowls.


  • 2 cups cooked quinoa
  • 1 cup unsweetened almond milk
  • 1/2 cup fresh pumpkin puree
  • 2 tablespoons chia seeds
  • 1/4 cup raisins
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 – 2 tablespoons honey or maple syrup

In a small pot over low heat combine the quinoa, milk, pumpkin, chia seeds and raisins. Simmer and stir until smooth and the chia seeds have become soft, about 5 minutes.

Remove from the heat and stir in the ginger, cinnamon, nutmeg and honey. Serve with an extra splash of milk and enjoy.

Pumpkin Spiced Earl Grey Latte

Makes two steamy mugs.


  • 2-3 earl grey tea bags
  • 1 cup of hot filtered water
  • 1 cup almond milk {or preferred milk}
  • 1/2 cup fresh pumpkin puree
  • 1 tablespoon of local honey
  • 1/4 teaspoon of nutmeg

Steep the earl grey tea in the hot filtered water for about 3-5 minutes.

In a small pot warm the milk, honey, pumpkin and nutmeg over medium heat. Add the tea and stir together until desired temperature. Once you are ready to drink serve with an additional dash of nutmeg.

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24 Responses to "Pumpkin Chia Quinoa Porridge + Pumpkin Spiced Earl Grey Latte"

  1. Reply


    April 25, 2013 at 11:00 AM

    Hey Sherrie, love this porridge! I’ve been adding stewed apple or pear and a dash of vanilla, and it makes such great comfort food that leaves you feeling warm and fuzzy inside. Thanks for the idea :-)

    • Reply


      April 25, 2013 at 11:16 AM

      I’m so glad you like it Kim – thanks for the comment, I love getting feedback like this!

      Stay well,


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  5. Reply

    Magen Bain

    October 10, 2013 at 6:53 PM

    I am a fan of all things pumpkin. I lamented that Pumpkin spice latte’s while tasty, are much too sweet and much too expense to buy often. I was so excited to find your recipe! I just tried it, and the pumpkin earl grey latte is just delicious! I plan to try it again with chai tea as well. Thanks for the tasty recipe.

    • Reply


      October 10, 2013 at 7:16 PM


      I am SO happy you loved it. Makes my heart sing :)


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  10. Reply


    November 6, 2013 at 7:45 PM

    mmmmmm pumpkin earl grey latte!? sooooo clever! i love it!

    • Reply


      November 6, 2013 at 9:41 PM

      Meg it’s so delicious! Enjoy.

  11. Reply


    November 13, 2013 at 12:14 PM

    Delish! Loving pumpkin for breakfast at the moment, yum :-)

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  17. Reply

    Gaby Dalkin

    October 17, 2014 at 10:41 AM

    LOVE IT! I am always looking for new and delicious breakfast foods and this is phenomenal!

  18. Reply


    October 29, 2014 at 8:26 AM

    Just made the quinoa porridge for breakfast this morning. SO good. Thanks for sharing!

    • Reply


      October 29, 2014 at 12:07 PM

      You’re so welcome Mel!! It’s an oldie, but a goodie :))

  19. Reply


    August 21, 2015 at 10:24 AM

    Made this recipe with Millet instead of quinoa and it also came out great! Thanks!

    • Reply


      August 23, 2015 at 10:04 PM

      So happy to hear that Donna, it’s one of my favorite fall recipes! :)

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