Let’s celebrate fall season with a delicious pumpkin breakfast recipe! This ultra creamy vegan porridge with pumpkin puree and warm spices is perfect for those mornings when you need a comforting and quick breakfast. It is easy to prepare, ready in 10 minutes and very nourishing. This pumpkin porridge is packed with whole ingredients, fibers and healthy fats to keep you full and energized.
Why this pumpkin porridge is a healthy breakfast
If you’ve got a bit of time in the morning, this pumpkin porridge makes a fantastic start to the day. It is not surprising that this breakfast is so popular.
Oats are a very nutritious ingredient: they contain a lot of fibers, it’s a complex carbohydrate that provides slow-releasing energy throughout the morning, to keep you full and avoid cravings. Oats also contain magnesium, iron and zinc as well as the B vitamins. Everything you need to shine.
This pumpkin porridge recipe is particularly healthy as it is low in sugar or even totally added sugar free if you omit the maple syrup. The medjool date already brings a pleasant sweet touch and caramel flavor, which is enough for me. You can also add raisins or cranberries for an extra natural sweetness.
This pumpkin porridge is also a good way to bring more nutrients to your diet. It contains walnuts and sunflower seeds for healthy fats. The pumpkin puree not only gives creaminess and delicious taste to this porridge, but also pumpkin is high in vitamins, minerals and antioxydants while being low in calories. Another good reason to eat more pumpkin this autumn!
How to make pumpkin puree from scratch
In this pumpkin porridge recipe, you can use both canned pumpkin puree or make your own. Canned pumpkin puree is very handy to use in many preparations, like porridges, pumpkin breads, raw cakes and much more. However, if canned pumpkin puree is very common in the USA, it can be pretty hard to find in other countries, as is the case in France.
But don’t worry if you can’t find, making pumpkin puree from scratch is very easy and also a good option if you want to control exactly what’s inside, especially sugar and preservatives.
There are different ways to prepare pumpkin puree : you can either baked the pumpkin in oven or steam / boil in water. The two ways give slightly different results, both are delicious. I personally prefer the second one because it is simpler and quicker.
To make pumpkin puree from scratch, it’s super easy:
- Start by cutting the pumpkin in half, stem to base. Remove all the seeds (you can keep them and roast in oven), pulp and skin. Then cube the pumpkin flesh into large pieces.
- Place the pumpkin cubes in a large saucepan filled with water. Bring to a boil and cook covered for about 20 minutes or until the pumpkin is tender (check with a knife).
- Drain and allow to cool down before mixing the steamed pumpkin in a blender until perfectly smooth.
- Your pumpkin puree is ready! Store it in a glass jar in the fridge for up to 1 week or freeze for up to 3 months.
How to get the perfect porridge texture
Preparing porridge is super quick and easy. That’s one of the reasons why it is so popular. But to get the perfect porridge texture, I mean soft, creamy and fluffy, there are a couple of steps to follow.
- The first important thing is to choose good quality products, especially the oats. Go preferably for organic wholegrain rolled oats.
- The next key point is the liquid. For a very creamy porridge, I recommend to use plant based milk. Almond, soy or coconut milk work perfectly. You can also use water but the result will be more … watery. When it comes to the quantity of liquid, start with a small amount and add more if necessary during the cooking.
- For a super fluffy texture, you can also soak your oats overnight in the milk. They will absorb the liquid and become very soft.
- The crucial step is obviously the cooking. Combine all your ingredients in a saucepan over a high heat and bring to a boil. Then immediately turn it right down to a low simmer, and allow to cook for around 5 minutes until you get the right texture. For a very soft and fluffy porridge, add more liquid and cook longer.
- Don’t forget to stir frequently and vigorously all along the cooking! This is very important to prevent the porridge to stick to the pan and to break the oats and get that super creamy texture.
For more comforting breakfasts check the following recipes
- Creamy Quinoa Porridge : a nice alternative to regular oatmeal
- Frangipane Porridge : sugar free and super creamy
- Chocolate Winter Smoothie bowl : a light and nutritious breakfast
- Coconut Vanilla Granola : a must
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.
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Creamy pumpkin porridge
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 serving 1x
- Category: breakfast
Description
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.
Ingredients
Pumpkin porridge
- 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
Cooked apples
- 1/2 apple
- 1 tsp maple syrup
- 1 tbsp water
- A pinch of ground cinnamon
Instructions
- 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.
Notes
- 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.
Recette version française
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Porridge crémeux à la courge
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 portion 1x
- Category: petit-déjeuner
Description
Ce porridge ultra crémeux à la purée de courge est parfait pour un petit-déjeuner rapide et nourrissant. Vegan, faible en sucre, sans gluten.
Ingredients
Porridge à la courge
- 1 datte medjool dénoyautée
- 15 g de noix ou de noix de pecan
- 350 ml de lait d’amande
- 100 g de purée de courge (voir les notes pour la recette)
- 55 g de flocons d’avoine
- 45 g de graines de sarrasin
- 15 g de graines de tournesol
- 1 c. à c. de sirop d’érable (optionnel)
- 1 c. à c. d’extrait de vanille
- 1 c. à c. de cannelle en poudre
- 1/2 c. à c. de gingembre
- Une pincée de noix de muscade
- Une pincée de sel
Pommes cuites
- 1/2 pomme
- 1 c. à c. de sirop d’érable
- 1 c. à s. d’eau
- Une pincée de cannelle en poudre
Instructions
- Concasser grossièrement les noix et hacher la datte dénoyautée.
- Mélanger le lait d’amande, la purée de courge, la date et les noix concassées, les flocons d’avoine, le sarrasin, les graines de tournesol, le sirop d’érable, la vanille, cannelle, gingembre, muscade et sel dans une petite casserole.
- Porter à ebullition, puis réduire à feu minimum et cuire pendant 5 minutes en mélangeant fréquemment, jusqu’à ce que le porridge ai épaissi et soit bien crémeux. Si le porridge est trop épais, ajouter un peu de lait d’amande et mélanger.
- Pour préparer les pommes cuites, couper une demie pomme en tranches très fines. Faire chauffer l’eau et le sirop d’érable dans une petite casserole. Ajouter les tranches de pommes et la cannelle et faire cuire à feu moyen pendant 2 – 3 minutes, jusqu’à ce qu’elles soient bien tendres.
- Servir le porridge encore tiède dans un bol avec les pommes cuites, et garnir de graines de courge, de yaourt de coco et de cannelle.
Notes
- Pour réaliser la purée de courge maison : couper, vider et éplucher la courge et détailler la chair en gros morceaux. Faire cuire à la cocotte minute ou à l’eau 20 minutes environ, jusqu’à ce qu’elle soit bien tendre. Egoutter et laisser refroidir avant de mixer à l’aide d’un blender ou d’un robot jusqu’à obtenir une purée bien lisse.
- Pour un porridge sans gluten, assurez-vous d’utiliser des flocons d’avoine certifiés sans gluten.
- Pour un porridge sans sucre ajouté, retirer le sirop d’érable. La datte apporte déjà un bon gout sucré.
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