COZY PUMPKIN PORRIDGE (VEGAN, GF)

This protein and fiber rich pumpkin porridge is a perfect autumnal breakfast to keep you warm and your tummy satisfied for longer. Vegan and gluten free.

 

A bowl of pumpkin porridge with pecan nuts and maple syrup

 

Well, hello October and hello ALL THINGS PUMPKIN! I don’t know about you but I personally love pumpkin a lot, so seeing an abundance of recipes on Instagram and Pinterest incorporating this autumnal super vegetable makes my heart very content.

 

This plump nutritional plant is packed with fiber, potassium and vitamin C, which all support heart health. So, my personal rule of thumb this October is ‘never enough pumpkin’… I might change my opinion come November, but for now the pumpkin is firmly staying on the menu in our household! I like making big batches of pumpkin puree by roasting pumpkin in the oven with a little drizzle of olive oil and blitzing it in the food processor. The puree will keep in the fridge for up to 5 days or in the freezer for a good 10-12 months.

 

A bowl of pumpkin porridge with pecan nuts and maple syrup

 

I personally don’t think there’s never the right or wrong time to have porridge for breakfast but as soon as the weather starts getting colder, there’s nothing more comforting than a bowl of hot cozy porridge.

 

I made this pumpkin porridge extra nutritious and by adding quinoa, which is naturally rich in protein. If you’re not keen on quinoa, you can by all means replace it with oats (which will also reduced the cooking time).

 

When it comes to porridge toppings, I like keeping my autumnal toppings rather simple – a handful of pecan nuts and a generous drizzle of maple syrup were the perfect finishing touches to give this autumnal porridge some extra texture and smokey sweetness. You can by all means use whichever toppings you like best. Let your imagination run wild…

 

A bowl of pumpkin porridge with pecan nuts and maple syrup

 

On this note, I’ll pass you straight on to the recipe. As always, if you recreate my recipe, I’d love it if you left a note to support my blog and tag me on social media @fit.foodie.nutter #fitfoodienutter.

 

Have a great day.

 

Healthfully yours,

 

Tania x

 

5 from 7 votes
A bowl of pumpkin porridge with pecan nuts and maple syrup
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COZY PUMPKIN PORRIDGE (VEGAN, GF)
This protein and fiber rich pumpkin porridge is a perfect autumnal breakfast to keep you warm and your tummy satisfied for longer. Vegan and gluten free.
Course: Breakfast, Brunch
Servings: 2 people
Author: Tania Pilcher | Fit Foodie Nutter
Ingredients
  • 1 cup dairyfree milk
  • ½ cup water
  • ¼ cup quinoa , washed and rinsed
  • ¼ tsp ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground turmeric
  • ¼ tsp ground nutmeg
  • ½ tsp cinnamon
  • ¼ cup oats (gluten free if necessary)
  • ¼ cup pumpkin puree
  • Maple syrup to taste (around 2-3tbsp)
  • Pecan nuts to serve
Instructions
  1. 1. Combine milk and water in a small saucepan and heat up over a medium heat. When boiling, add quinoa, ginger, cloves, turmeric, nutmeg and cinnamon, cover with a lid and simmer for 10 minutes.

  2. 2. Add oats and pumpkin puree and cook for a further 5-8 minutes until the desired consistency is reached. Mix in the maple syrup (around 2-3 tbsp) and sprinkle with pecan nuts just before serving.

18 Comments on “COZY PUMPKIN PORRIDGE (VEGAN, GF)

    1. Thank you so much Lauren! I love a hot bowl of porridge on these chillier days. And I feel exactly the same about pumpkin – I seem to add it to absolutely everything!

  1. Love how you smuggle in the quinoa. I always have a hard time using them for sweet recipes. I tried to add them to a cinnamon rice dish, but it was a total fail. They are so healthy, and I will try this recipe soon.

    1. Hi Lisa. I know what you mean about ‘smuggling’ quinoa (love that phrase of yours!). It can be a little hit and miss in sweet recipes but I find it works really well with porridge. Looking forward to you trying the recipe! Have a great day x

    1. Thank you so much Linda. I’m all about the pumpkin this season too! It’s very difficult to get hold of canned pumpkin here in the UK, so I had to roast it myself instead. Have a great day Linda x

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