Winter Harvest Quinoa Oatmeal
Prep time
Cook time
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A thick, hearty, gluten free, healthy breakfast made with quinoa, pureed butternut squash and topped with cranberries and pecans.
Serves: 3 cups
  • 1 cup quinoa
  • 2 cups apple cider
  • 1 tsp. ginger, freshly grated
  • ¼ tsp. salt
  • ¼ cup coconut milk, unsweetened from carton (don't used canned coconut)
  • 1 cup butternut squash, peeled, seeded, diced
  • ⅓ cup water
  • 2 tbsp. pecans, chopped
  • 2 tbsp. dried cranberries
  1. Rinse and drain quinoa and place in a medium size pot. Add apple cider, ginger and salt. Cook on medium heat till it comes to a boil. Cover and simmer for about 15 minutes until liquid is evaporated. Stirring occasionally.
  2. Meanwhile in a microwave safe bowl add ⅓ cup water and butternut squash. Cover bowl and cook for about 3 minutes. Give it a stir and cook for 2 minutes more until squash is fork tender.
  3. Take squash out of bowl and place in a food processor or blender and process until smooth and pureed.
  4. Once quinoa is cooked, fluff with a fork and whip in butternut squash puree and coconut milk. Cook uncovered over low heat for about 5 minutes more to thicken up, stirring occasionally.
  5. Evenly divide quinoa in 4 bowls and top with pecans and cranberries.
  6. For additional toppings, you can add maple syrup or brown sugar.
Calories per ¾ cups: 211, Fat: 4, Cholesterol: 0, Sodium: 2, Potassium: 108, Carbs: 37, Fiber: 4, Sugar: 6, Protein: 7
Nutrition Information
Serving size: ¾ cups (4 servings)
Recipe by PB + P Design at