Slow Cooker Quinoa Pumpkin Porridge

If you know you’re going to be short on time this evening but still want to enjoy a healthy meal, give this slow cooker recipe a try. You can throw all the ingredients together in the morning and by the time you come back in the evening, your porridge will be ready.

The pumpkin is rich in vitamin A, which can strengthen the immune system during cold and flu season, making it a great recipe to add to your weekly rotation this time of year. Give it a try and let us know in the comments if you enjoyed it.

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Photo credit: A Healthier Michigan

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  • 1 1/2 cups uncooked quinoa (rinsed)
  • 1 ½ cups water
  • 1 ½ cups almond milk or milk of choice
  • 1 cup to 1 1/2 cups pumpkin puree plus a few Tbsp. for topping as well
  • 1 Tbsp. coconut oil
  • 1/2 tsp. cinnamon
  • 4 Tbsp. maple syrup or honey
  • 1/3 cup additional coconut cream or coconut milk
  • 1/3 cup unsweetened shredded coconut
  • 1 tsp. cinnamon plus some for topping
  • Any additional toppings such as nuts, gluten-free oats or granola, coconut sugar, etc.
  • optional: 2–3 Tbsp. of coconut sugar or raw sugar if you want it sweeter
  • optional: pinch of ground ginger

Slow Cooker Quinoa Pumpkin Porridge

1. In the slow cooker add quinoa, water, and milk. Also add your pumpkin puree, coconut oil, spices, and maple syrup.
2. Cook on high for 2 hours (or until liquid is absorbed – you may need to add more liquid), stirring half way. Once cooked, place on warm or low and add additional ingredients, the coconut cream or milk and stir in shredded coconut.
3. Before serving, add extra toppings/sweeteners of choice. Enjoy!

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