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.
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.
I personally don’t think there’s never 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).
HOW TO SERVE PUMPKIN PORRIDGE
When it comes to pumpkin 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…
If you’d like some more autumnal inspiration, check out
- My best yet butternut squash pancakes (vegan)
- Squash, sage & wild mushroom risotto
- Easy butternut squash & chickpea stew
- Super easy one pot squash & sweet potato soup
- Butternut squash hummus
So, on this note I’ll pass you straight on to the recipe. As always, if you recreate this cozy pumpkin porridge, I’d love to hear your feedback. Drop a comment here on the blog, tag me on Instagram @fit.foodie.nutter #fitfoodienutter, Pinterest or Facebook.
Have a great day.
Healthfully yours,
Tania x
COZY PUMPKIN PORRIDGE (VEGAN, GF)
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
- 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.
- 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.
You named this recipe appropriately – it most definitely looks cozy and delicious!
Thank you so much indeed Jill!
The weather has just turned a bit chilly around here so I am ready for all the warm breakfast recipes! This porridge looks delish – I can’t get enough pumpkin!
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!
It looks so warming and perfect for fall cold mornings. I will be making this for sure 🙂
Thank you very much Edyta! x
Pumpkin porridge is the best! And yours is my absolutely perfect version!
Thank you very much indeed Kim:) x
Pumpkin to start my day, what a cozy and delicious way to start my day!
Thank you so much Gemma! I’m totally addicted to pumpkin at the moment too!
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.
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
This looks so hearty and wholesome, yet seasonal! I love the address quinoa.
Thank you so much Valerie x
I’m all about the pumpkin this month. This porridge looks incredibly delicious, and I love that you roasted the pumpkin instead of using canned.
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
I am loving all of the pumpkin as well! This looks so cozy and filling.
Thank you so much indeed Lauren!
Do you think that this recipe would re-heat well? I drive a truck – long haul- and try to keep healthy food on the truck. This recipe looks delicious!
It sure would re-heat well Lauri. You just might want to add a little more liquid (milk or water) before reheating it.