Breakfast, Gluten-Free, Pumpkin, Sweet, Vegan

Pumpkin Porridge

yes, it’s that time of the year again: pumpkin everywhere! I got my hands on a huge calabaza pumpkin and made it into all the pumpkin goodies: I refilled my pumpkin ketchup stock, made my pumpkin lasagne and also a few jars with just puréed pumpkin as a base for all kinds of dishes. And since mornings are getting colder and darker, my stomach commands for warm breakfast…

…which made me decide to try combining pumpkin and porridge!

Ingredients (1 serving):
3 tbsp rolled oats
6 tbsp water
3 tbsp pumpkin purée
1 tbsp maple syrup
1 tbsp almond butter
pinch of salt, cinnamon, ground ginger, cloves and cardamom

Combine all ingredients and bring to a boil. Cook on low heat for about 5 minutes. Top with whatever you fancy, like compote and nuts.

See? Easy as pie! And the outcome is really delicious and filling and will make your tummy happy for a long time! Using nut butter or oil in your porridge creates an extra creamy texture and also gives it a bit of a hearty character.

Try out my recipe and let me know how you like it in the comments : )


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