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!
If any food says fall, it's pumpkin. The naturally sweet, mellow and earthy flavor of pumpkin is perfect for that time of year when the days get shorter, ther is a chill in the air and we are starting to crave comfort food.
Personally, I could eat pumpkin all year round. But especially during September and October, I make tons of pumpkin recipes. And I always end up with leftover puree in the fridge.
I used to stir any leftover pumpkin into my morning yogurt. Until I thought - why not turn it into a porridge instead to have a warming breakfast?
Well, this easy pumpkin porridge recipe is the perfect way to use up an open can of pumpkin. It is a twist on this creamy low carb porridge and my keto oatmeal - with the benefit of an added vegetable!
And since I discovered how delicious pumpkin porridge is, I have been buying pumpkin puree in bulk!
Why This Recipe Works
In a nutshell, this is a filling and nourishing breakfast that is going to keep you going until lunch. Pumpkin is packed with fibre and nutrients. On top of this, the recipe is dairy-free, nut-free and allergy-friendly.
We're all trying to make healthy (or healthier) choices. In my opinion, eating a vegetable for breakfast is worthy of bonus points. Getting started on your five-a-day in the morning - that's worth a pat on the back.
The texture of pumpkin porridge is actually similar to a porridge made with oats. It is incredibly creamy. In terms of flavor, it beats any regular porridge by miles. The naturally sweet notes of the pumpkin work so well in a porridge recipe.
Last but not least, this recipe is incredibly easy and so quick to prepare. You only need 5 ingredients and you can make a portion in just 2 minutes.
Is It The Same As Korean Pumpkin Porridge?
No, this recipe is very different to the famous Korean pumpkin porridge, which is called Hobakjuk. "Hobak" means pumpkin in Korean.
Traditional Korean pumpkin porridge is a popular get-well-dish or sweet snack made with butternut squash or kabocha, rice flour and sugar.
It is more of a dessert, while this recipe is a healthy breakfast.
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.
- 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.
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.
Use a large bowl. There should be plenty of space in your bowl so the porridge does not overflow in the microwave.
I like to top the porridge with grated orange zest and crushed pecans. Here are more ideas:
- Sweetness! Sprinkle over brown sugar substitute or add a drizzle of sugar-free maple syrup, honey or maple syrup.
- Almond or peanut butter
- Browned butter
- Heavy cream or sour cream
- Ground ginger
- Pecans, walnuts or pistachios
- Toasted pumpkin seeds or pine nuts
- For a savory version, add a sprinkle of sea salt.
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.
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.
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.
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.
More Healthy Breakfast Recipes
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Easy Pumpkin Porridge Recipefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 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.
- 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