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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.


Friday 21st of August 2015

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


Sunday 23rd of August 2015

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


Wednesday 29th of October 2014

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


Wednesday 29th of October 2014

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

Gaby Dalkin

Friday 17th of October 2014

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

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Wednesday 1st of October 2014

[…] loving this one, and this and this […]

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