Description
Breakfast that tastes like Pumpkin Pie meets Rice Pudding and is secretly healthy! Flavored with real pumpkin and pumpkin pie spice.
Ingredients
Scale
- 1/4 cup coconut sugar
- 1/2 cup canned pumpkin puree
- 1/2 cup coconut cream
- 2 1/2 cups almond OR coconut milk
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 5 cups cooked quinoa and brown rice
- 1 teaspoon pumpkin pie spice
Instructions
- Add the pumpkin puree, coconut sugar, coconut cream, almond milk, salt, and maple syrup to a large saucepan and bring to a simmer. Add in the cooked rice and quinoa. Continue to simmer, stirring frequently until the rice pudding has thickened and become very creamy, about 10-12 minutes.
- Remove from the heat and add in the pumpkin spice, and vanilla extract. Spoon into bowls and serve with desired toppings.
Notes
- For this recipe, you can use all brown rice, all quinoa, or a mix of quinoa and brown rice to total 5 cups. I usually use 3 cups of brown rice and 2 cups of quinoa.
- For the coconut cream, I usually buy the can labeled Coconut Cream from Trader Jo's and use it straight from the can, but you can also take a can of coconut milk, refrigerate it overnight, and then scrape the thick cream layer off the top.