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Pumpkin Porridge

Pumpkin Porridge! This recipe uses finely grated pumpkin - a great way to use up any bits of pumpkin kickin about in the fridge
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Cuisine: Vegetarian
Servings: 1
Author: Nutritionist meets Chef


  • 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
  • fig
  • 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.


  1. You can use butternut squash instead of pumpkin
  2. Egg is optional - I almost always add an egg to my porridge as it makes it creamy and more filling. 
  3. Use GF oats for a gluten free version