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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Pumpkin Porridge Ingredients
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) Oats - (use certified gluten free oats to ensure this recipe is gluten free)
- 350 ml (1.5 cups) Whole milk
- 5 tablespoon Pumpkin puree
- 2 tablespoon chia seeds
- 0.5 teaspoon Cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 2 tablespoon 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.
[email protected] says
I love all things pumpkin. Tis the season!
Gabby says
This looks like something from a magazine. I can't wait to try it and I have also made a note to order something from that website when I need to stock up on some seeds.
Carolyn says
This is definitely my favourite time of year - the colour change in the leaves is beautiful. It's a shame it all gets spoiled by the cold and rain! Loving the sound of this porridge too - I find porridge really boring at times, so anything to liven it up gets the thumbs up from me!
Gayle @ Pumpkin 'N Spice says
Isn't pumpkin the best? I love this time of year! And I love this porridge! I've made a similar oatmeal version before, but I will have to try this out. Looks like such a delicious breakfast!
David @ Spiced says
This porridge sounds amazing, Dannii! That's crazy that pumpkin is hard to find over there...let me know, and I'll send you a whole crate from over here. :-) But in return, I think I'll need a steady supply of this porridge. Deal?
janie says
Yay for pumpkin season! Love the idea of using it in porridge too - get those veggies in girl!
Janie x
Stephanie Merry says
I had no idea you could buy canned pumpkins in Tesco - this could change my life! I love this recipe as well - thanks for sharing x
Halima says
I'm not much of a pumpkin eaten but I will admit, these do look delicious!
Georgina Ingham | Culinary Travels says
Such a delicious, flavour-packed way to start the day. This porridge will be on my breakfast table tomorrow morning.
Oliver says
Omg... all of my fav things in one! I love my porridge, pumpkin and pecan nuts so this is perfect!!
Oliver x
Libby Jenson says
I like the idea of adding the flax seeds on top. I know I don't get enough omega 3 in my diet, so this is a handy tip. Thanks hun.
Jade says
That looks perfect for a cold autumn morning. It's really sunny here today, but definitely not warm. I am popping this on our meal plan for next week xx
Shashi at RunninSrilankan says
I made a grain free pumpkin protein porridge last week but it wasn't quite as colorful and texture packed as yours is! So loving the fruity and nutty textures added in!
Susie @ Suzlyfe says
I had a HUGE bowl of pumpkin oats this weekend and they hit. the. spot. Especially with how much rain and gross we have been "graced" with. I needed a bowl of comfort!
Jemma @ Celery and Cupcakes says
Pumpkin porridge is one of my favourites at this time of year. Perfect autumn breakfast!