Quinoa Squash Oatmeal

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5, rated)

Rate/Review Recipes

Quinoa Squash Oatmeal

I love this recipe from peanutbutterandpeppers.com! What a great way to create a hot vegan breakfast packed with protein and fiber. One serving is 3/4 cup and about 200 calories--can't beat that if you are watching your waist line. I am literally stuffed after 1/2 cup and I feel like I have tons of energy. A definite keeper if you enjoy quinoa!

  • Prep Time: 5-10 mins
  • Cook Time: 15-20 mins
  • Servings: 4


  • 1 cup(s) pre rinsed quinoa
  • 1 cup(s) apple cider
  • 1/2-1 tsp(s) fresh grated ginger (I find this optional)
  • 2 cup(s) raw butternut squash, cubed, cooked then mashed to 1/2 cup
  • 2 tbsp(s) broken pecan pieces
  • 2 tbsp(s) dried cranberries (or cranraisins will work here)
  • 1/4 cup(s) unsweetened almond or coconut milk
  • maple syrup or brown sugar to taste
  • cinnamon

Tips and Suggestions

Keep refrigerated up to 5 days...add a bit of almond or coconut milk then microwave on high for two minutes. Add sweetener and enjoy!


Bring apple cider and grated ginger to a gentle boil in a small sauce pan. Add quinoa and reduce to simmer. Cook covered about 15-20 minutes or until you see most liquid is gone.

Meanwhile, add 1 cup of cubed butternut squash to a microwave safe dish with about 1/3 cup water. Cover with a paper towel and cook on high for 3 minutes. Stir and return to microwave on high for another 1-2 minutes or until very soft.

Mash with a fork then add to cooked quinoa along with the almond or coconut milk and stir, cooking another minute or two on low. Remove from heat and add cranberries and pecans. Serve with cinnamon, maple syrup or brown sugar.

Review This Recipe

You must be logged in to leave a review. Log in now or Sign up for Hey Good Cookin'.