This creamy pumpkin puree porridge is perfect for those mornings when you need a comforting, quick and easy breakfast. Vegan, low in sugar and GF.
- 1 medjool date
- 1 tbsp walnuts or pecan
- 1 1/2 cup almond milk
- 1/2 cup pumpkin puree (see notes for homemade recipe)
- 1/2 cup rolled oats
- 1/4 cup buckwheat groats
- 1 tbsp sunflower seeds
- 1 tsp maple syrup (optional)
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ginger powder
- A pinch of ground nutmeg
- A pinch of salt
- 1/2 apple
- 1 tsp maple syrup
- 1 tbsp water
- A pinch of ground cinnamon
- Roughly chop the pitted date and the walnuts.
- Combine the almond milk, pumpkin puree, chopped date and walnuts, oats, buckwheat, sunflower seeds, maple, vanilla, cinnamon, ginger, nutmeg and salt in a medium size saucepan over low heat.
- Bring to a simmer. Then reduce to minimum heat and cook for 5 minutes stirring often, until the mixture is thickened and get the right creamy consistency. If the porridge is too dry or thick, add a little more almond milk and stir.
- To make the cooked apple, start by cutting the apple in very thin slices. Heat the water and maple syrup in a small sauce pan over medium – high heat. Add the apple slices and a pinch of cinnamon and cook for 2 – 3 minutes until soft.
- Serve the pumpkin porridge still warm in a bowl and top with the cooked apple, pumpkin seeds, coconut yogurt and an extra cinnamon.
- To make pumpkin puree from scratch: cut the pumpkin in half, stem to base. Remove seeds, pulp and skin. Cube the pumpkin into large pieces. Place in a saucepan filled with water. Bring to a boil and cook covered for about 20 minutes or until tender. Mix the steamed pumpkin in a blender until smooth.
- For a gluten free porridge, make sure you are using certified gluten free rolled oats.
- For a sugar free porridge, omit maple syrup. The date already brings natural sweetness.
Keywords: porridge, oatmeal, pumpkin, pumpkin porridge, gluten free, breakfast