Easy pumpkin porridge – instead of using pumpkin puree, this recipe uses finely grated pumpkin. When cooked, the pumpkin gets really soft and blend together with the oats. This recipe is a great way to use up any small pieces of pumpkin kickin about in the fridge!
I never get bored of porridge! It’s quick and easy to make and there are so many ways you can pimp up your porridge!
Lately I’ve been pimping my porridge with pumpkin and it’s my favourite way to enjoy porridge right now! Adding pumpkin into your porridge is also a great way to incorporate more vegetables, which is always an added bonus!
PUMPKIN PORRIDGE – HOW TO
So to make this pumpkin porridge the there is one thing that’s important to make it the best and that is to finely grate the pumpkin so it can cook quicker, soften and blend in with the oats! If it’s coarsely grated it will have more texture and to be frank not as nice.
For that pumpkin pie flair I like to add cinnamon, ginger, cloves and a dash of nutmeg! If you have a ready pumpkin spice mix, use that!
Also, I love to add an egg to my porridge to turn it into a protein porridge. Adding an egg makes the porridge more filling and extra creamy – trust me on this one.
Serve this pumpkin porridge with pomegranate arils (vitamin C), fresh figs (great source of fibre and vitamin B6), a sprinkle of coconut and a drizzle of tahini or nut butter of your choice. And maybe a small drizzle of honey for a little bit more sweetness!
If you make this recipe, comment and rate it! And don’t forget to take a picture and tag me @nutritionistmeetschef on instagram or facebook! I love to see your pictures!
Pumpkin Porridge! This recipe uses finely grated pumpkin - a great way to use up any bits of pumpkin kickin about in the fridge
- 40 g / 0.5 cup rolled oats
- 80 g / 0.5 cup finely grated pumpkin*
- 240 ml / 1 cup water (+ extra if needed)
- 0.25 tsp cinnamon
- pinch of ground ginger, cloves and vanilla
- pinch of salt
- 1 egg (optional, check notes)
- pomegranate arils
- desiccated coconut
- tahini or nut butter
- drizzle of honey / maple syrup
- milk of your choice
Add all ingredients for the porridge in a pan.
Cook on medium heat for 5 minutes whilst stirring from time to time.
If adding an egg, crack in in and cook in low heat for another minute or two whilst stirring. It's important to stir and cook on a low heat so the eggs gets incorporated into the porridge without getting scrambled.
Finish the porridge with pomegranate arils, a quartered fig, desiccated coconut, a drizzle of tahini (or a nut butter) and some honey or maple syrup.
- You can use butternut squash instead of pumpkin
- Egg is optional - I almost always add an egg to my porridge as it makes it creamy and more filling.
- Use GF oats for a gluten free version