This easy pumpkin porridge recipe is a nutritious breakfast that will set you up for the day. It is gluten-free, vegetarian and vegan. Even better, it takes only 2 minutes to prepare!
I've had lots of requests from my newsletter subscribers for the pumpkin porridge I've been making recently. So here it is!
My porridge is a nourishing breakfast meal. It is dairy-free, nut-free and allergy-friendly. It is a twist on this creamy low carb porridge and my keto oatmeal.
I could eat pumpkin all year round. But especially during September and October, I make tons of pumpkin recipes, from Sugar Free Pumpkin Pie to Keto Pumpkin Cookies.
I'll always end up with leftover puree in the fridge. Well, this easy pumpkin porridge is the perfect way to use up an open can of pumpkin.
But of course, it is delicious enough to crack open a can for it alone.
Jump to:
Why You'll Love It
- So creamy! The texture is similar to a porridge made with oats.
- Fall flavors. If any food says fall, it's pumpkin. Naturally sweet, mellow and delicious.
- Filling and nourishing. This is a satisfying breakfast that is going to keep you going until lunch.
- Healthy! Packed with fibre and nutrients. Plus, you're eating a vegetable for breakfast. Getting started on your 5 a day in the AM - that's worth a pat on the back.
- Quick and easy. You can make a portion in just 2 minutes.
- Dairy-free, gluten-free and keto-friendly
Is It The Same As Korean Pumpkin Porridge?
No, this recipe is quite different to the famous Korean pumpkin porridge, which is called Hobakjuk. "Hobak" means pumpkin in Korean.
The pumpkin typically used in Hobakjuk is kabocha squash. The dish is a popular get-well gift in Korea. Kabocha squash is said to reduce swelling after surgery.
In a nutshell, traditional Korean pumpkin porridge is a sweet snack or dessert dish made with butternut squash or kabocha, rice flour and sugar.
My recipe, on the other hand, does not use any additional sugar.
It is just as delicious though!
Ingredients
Here are the ingredients you need for a naturally sweet pumpkin porridge:
- Coconut flour. Coconut flour is made from dried coconut flesh. It is high in fiber and gently sweet. Since it absorbs a lot of moisture, a little goes a long way.
- Ground flaxseed. Also called flax meal. Flax is high in heart-healthy omega 3 fats, protein and nutrients.
- Pumpkin puree. If you use puree from a can, make sure it is unsweetened.
- Almond milk. I used unsweetened almond milk. But any milk works. Or, use hot water.
- Cinnamon. Pumpkin spice mix would also work well.
- Pecans and orange zest. This is what I topped my porridge with. Totally optional, but delicious.
For ingredient amounts, see the recipe card at the bottom of the post.
Instructions
It's just 4 simple steps to make this recipe:
- Add the coconut flour, flax, cinnamon and pumpkin puree to a small bowl.
- Pour over the almond milk and stir with a spoon.
- Microwave for 1 minute on high.
- Stir again, to make sure there are no lumps. Then grate over some orange zest and top with crushed pecans.
Expert Tip
Use a large bowl. There should be plenty of space in your bowl so the porridge does not overflow in the microwave.
Toppings
Korean pumpkin porridge is topped with rice cake balls made with sweet rice flour. My healthy version tastes great with the following toppings:
- Sweetness! Golden erythritol or sugar-free maple syrup for a low-carb diet. Or, use honey, maple syrup or coconut sugar.
- Almond or peanut butter
- Browned butter
- Heavy cream or sour cream
- Ground ginger
- Pecans, walnuts or pistachios
- Toasted pumpkin seeds or pine nuts
- a sprinkle of sea salt
Variations
My pumpkin porridge is easy to customise depending on your dietary requirements or what's in your cupboard.
Almond flour. It's possible to replace the coconut flour with 3 tablespoons of almond flour or even a mix of sesame seed flour and sunflower seed flour (also 3 tablespoons in total).
Chia seeds. The flax is great for a fibre boost. It is filling but also gives the porridge a creamy texture. You could use 1 tablespoon ground chia for a similar effect.
AIP friendly porridge. If you are following an AIP protocol, replace the almond milk with coconut milk.
Protein boost: Add 1 tablespoon of whey protein powder. A teaspoon of maca powder would add a lovely caramel note. Or stir in a tablespoon of collagen (my current healthy obsession!). In all cases, you may need to slightly increase the amount of milk to get the right creamy consistency.
Storage
I recommend that you enjoy this porridge straight after preparing it. However, you could store it in the fridge for 3-4 days.
The flour will continue to expand, so you may need to loosen it to taste with a little more almond milk before eating.
Recipe FAQs
Yes, you can prepare it the night before. Simply stir together the ingredients and store in the fridge. Then, warm it up in the morning.
Yes. If you don't have a microwave, simply heat the porridge in a nonstick pot over medium heat on the stovetop. Bring to the boil, then simmer for 2 minutes.
Pumpkin puree is a staple in the US, and here in the UK I buy it from Ocado or Waitrose as well as on Amazon. It's also worth asking your greengrocer.
You can make homemade pumpkin puree in the microwave. Simply cut it in half and sit it cut-side up on a plate. Microwave it for around 20 minutes. Once the flesh is soft, scoop it out and mash.
Related Recipes
Tried this recipe? Give it a star rating below!
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Recipe
Easy Pumpkin Porridge Recipe
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 1 tablespoon coconut flour
- 1 tbsp ground flaxseed
- 3 tablespoon pumpkin puree 60g
- ½ cup almond milk 120ml, or any milk of choice
- ¼ teaspoon cinnamon or pumpkin spice
Instructions
- Mix all ingredients in a bowl.
- Microwave the mixture for 1 minute on high or warm in a non-stick saucepan on the stovetop over medium heat.
Notes
- 1 teaspoon golden erythritol, sugar-free syrup, honey or maple syrup
- grated orange zest or pomegranate seeds
- pecans, walnuts or other nuts & seeds
- melted browned butter or 1 tablespoon of heavy cream
- almond butter or peanut butter
Deborah Yaffee
what would you sub for almond milk?
Katrin Nürnberger
You can use any milk of your choice.
Susan S.
I just made this porridge this morning for brunch. I followed the recipe, but added more cinnamon instead of sweetener. Added a few raisins and some walnuts. Very good. I will use this again. I love pumpkin. This is delicious.. I did add a little collagen powder. I didn't drink it today, so I put some in. I will use this again, try some different toppings. Thanks for all your work to show how to make delicious food. I can tell by your comments and videos it's a joy to you to bake and make new recipes. Thanks for sharing your joy.
Paige
This hit the spot for my fall pumpkin craving! Sooo yummy
Anne
I make a similar pumpkin porridge and add coconut butter instead of coconut flour. This works well and gives it a nice creamy consistency.
Krystal Brown Williams
I am a happy camper! I just made this today and I am so glad I found your site. I am a diabetic and have been searching for low carb and low sugar recipes. I love oatmeal and cream of wheat, but I can not have it. This will be my go to for whenever I am craving for a warm porridge. Thank you so much for sharing!
Carol
This hit the spot. "yummy, yummy, said my tummy". I put crushed pecan pieces on top. A little sweetner, dash of heavy cream, oh!
Thanks for this recipe. I have it stored with a heart next to it.
Maggie
So delicious! Will definitely be making this on a regular basis
Craig
I wish I would have seen this earlier, as I had regular porage. With walnuts, mixed fruit, and maple syrup. And a splash of milk.
Oh well, now I know for next time.