When pumpkin season hits, this pumpkin porridge is one of our go-to breakfasts. All the delicious comforting flavours of a sweet pumpkin pie, but in some breakfast oats. Pumpkin Porridge is also a great way to sneak some extra fruit (yes, pumpkin is a fruit) into your diet.
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There is so much more that you can do with pumpkin than just carve them. The flesh is delicious turned into puree and added to oats or cakes and cookies.
You can puree the pumpkin yourself, or just buy it in a can and save yourself some time. Canned pumpkin is a cupboard staple in the autumn.
For more porridge recipes, take a look at our high fibre Superfood Porridge, amazing Chocolate Protein Porridge, spiced Orange Porridge, easy Banana Porridge or delicious Apple Pie Porridge.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Oats - Rolled oats (old fashioned) are best.
- Pumpkin - We used canned pumpkin puree, but fresh will work too. See below for how to use a fresh pumpkin.
- Milk - We used whole milk, but semi-skimmed (2%) will also work, as will non-dairy such as almond milk, cashew milk or oat milk.
- Maple syrup - Adds some nice sweetness. Honey can be used too.
- Chia seeds - To add some healthy protein. You could add flaxseeds too.
- Spices - We wanted that lovely, warming spiced pumpkin taste, so we added cinnamon, ginger and nutmeg.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Pumpkin Pie Porridge
- Step 1: Put all of the ingredients in a saucepan and mix well.
- Step 2: Simmer for 4-5 minutes until thickened. Stir occasionally.
- Step 3: Divide between bowls and top with yogurt and maple syrup and any other toppings of your choice.
How to Make Pumpkin Puree
You can save yourself some time by using canned pumpkin puree, however if you want to make your own then it isn't that difficult. You could bake it in the oven, or boil it in a pan, which is what we do as it's much quicker.
- Firstly, cut the pumpkin in half and remove all the seeds, pulp and skin. Don't throw the seeds away, as you can save them to roast for snacks.
- Cube the pumpkin flesh into large pieces.
- Put the pumpkin cubes in a large saucepan full of water. Bring the water to a boil and simmer covered for 15-20 minutes or until the pumpkin is tender.
- Drain and leave it to cool down completely before putting it in a blender and blending until smooth.
You can store your pumpkin puree in the fridge for up to 1 week or freeze for up to 3 months.
Pumpkin Porridge Toppings
The best thing about porridge is all the toppings you can load on it. We added yogurt, maple syrup and pecans with some pumpkin seeds. However, you could add your favourite nuts, seeds and dried fruit. Some chia seeds sprinkled on top are good too.
Another delicious autumnal topping option is sautéed cinnamon apples. They go really well with the pumpkin and spices.
Dannii's Top Tips
- You can swap the maple syrup for honey (or another liquid sweetener), however it will no longer be vegan.
- Don't throw leftover porridge away. Turn it in pancakes instead.
- You can make this vegan by using a vegan milk alternative like almond or oat and then making sure all the toppings are vegan.
- For gluten free porridge, make sure you use certified gluten free oats.
Frequently Asked Questions
If you measure it out, then you should have just the right amount of porridge for breakfast. However, if you end up with too much, don't throw it away.
You can use leftover porridge to make pancakes. Make sure it is completely cooled first, and then mix in some flour, eggs and milk and drop a few tablespoons of batter into an oiled pan and cook for a couple of minutes each time.
It's easy to make this porridge vegan. Make sure you use a vegan milk alternative (we really like oat milk) and then a coconut yogurt on top and keep all the other toppings vegan.
More Pumpkin Recipes
If you've tried this pumpkin porridge recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Pumpkin Porridge
Ingredients
- 60 g (0.75 cups) of Oats - (use certified gluten free oats to ensure this recipe is gluten free)
- 350 ml (1.5 cups) of Whole milk
- 5 tablespoon of Pumpkin puree
- 2 tablespoon of chia seeds
- 0.5 teaspoon of Cinnamon
- 0.5 teaspoon of Ground nutmeg
- 0.5 teaspoon of Ground ginger
- 2 tablespoon of Maple syrup
- Pecans and dried cherries for serving - (optional)
Instructions
- Put all of the ingredients in a saucepan and mix well.
- Simmer for 4-5 minutes until thickened.
- Divide between bowls and top with yogurt and maple syrup and any other toppings of your choice.
Recipe Tips
- You can swap the maple syrup for honey (or another liquid sweetener), however it will no longer be vegan.
- Don't throw leftover porridge away. Turn it in pancakes instead.
- You can make this vegan by using a vegan milk alternative like almond or oat and then making sure all the toppings are vegan.
- For gluten free porridge, make sure you use certified gluten free oats.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Annie says
This is wonderful, I made it this morning, it was like eating warm pumpkin pie. I used coconut milk from the can and added a pich of ground cloves. It was absolutely wonderful! Thank you for sharing.
Gina says
This is a gorgeous bowl for breakfast! Love the added nutrients from the pumpkin and how the chia seeds help thicken things up. A blank slate for toppings too!
Jacqueline and says
I would never have thought to make pumpkin porridge. I do love these spices you used. So autumnal.
Sandhya's Kitchen says
This Pumpkin Pie Porridge is nothing short of deliciousness. Love the Autumn flavors and spices in the porridge.
Anjali says
This is the perfect fall breakfast recipe!! Made it this week and my whole family loved it!
Louise says
This is a new one, I haven't seen this idea before - I love hearing new ideas defintley one to think about. Thanks for the recipe!
Lauren says
Now my usual porridge seems really boring and bland. Definitely giving this a try!
The London Mum says
I am a big pumpkin fan, so it's nice to read new ways to use it in cooking.
nicol says
i've still never tried pumpkin. but i do love how this has an autumnal feel to it
fashion-mommy says
I'm not even sure that I like pumpkins, but really interested in all the recipes I'm seeing at the moment that include it.
Kari @ bite-sized thoughts says
What stunning bowls. Beautiful!
Harriet from Toby & Roo says
Oh wow I would never have thought of this - I must give it a go! H x
Hannah says
Wow this looks incredible! I have to try it x
Tara says
Wow this looks incredible, so autumnal as well!
Joanna says
This looks like such a delicous breakfast and perfect for autumn.