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.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
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.
Jump to:
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
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
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.
Ana De- Jesus says
This has to be the best porridge I have ever seen and l bet it would taste so good as I love pumpkin!
Tamara says
I wish I had pumpkin to make this tomorrow morning. Your photos are stunning Dani!
Amber Myers says
Oh my gosh, YES! I'd love this. Pumpkin stuff makes me so happy.
Nikki says
This looks lovely. Porridge is perfect for the autumn colder mornings!
Laura ~ RYG says
What a magical, fall-ish breakfast Dannii! I love pumpkin flavor this year and the nuts on top for that added protein. I be you feel very full for a long time after eating this!
Nayna Kanabar says
What a lovely way to enjoy porridge by giving it this delicious twist.
Sheri @ A Busy Bees Life says
Never seen pumpkin anything look this good. These pictures are so inviting. I have not made anything pumpkin before, so it;s about time I tried it!
Aish Padihari says
The pics are gorgeous. Loved each one of them and I kinda devoured the bowls with my eyes. I'll pin these for later.
Harriet says
Thanks for saying where you go pumpkin purée from - I was looking in asda and couldn't find any.
Ali @ Home & Plate says
This is like pumpkin pie in a bowl. Such a delicious idea for Thanksgiving or Christmas. I love the sprinkle of cranberries on top for a bit of extra sweetness. Perfect for this time of year.
Cheyanne @ No Spoon Necessary says
It does seem like everyone over here is pumpkin obsessed.. Makes me think maybe I should be living over there because I'm not quite on the obsessed bandwagon. Lol. Anyways, this Pumpkin Pie Porridge is fabulous! If this doesn't just scream fall, I don't know what does! Such a delicious morning meal, Dannii!! Cheers!
Rachel says
Im not keen on the texture of pumkin, so perhaps this would be a good introduction x
Sarah @ Champagne Tastes says
Yum I love pumpkin with oats! It's the best! And I'm glad you found pumpkin puree in a can.. stock up on it!!! lol
Yaya says
I am an American, and I never liked pumpkin growing up. That changed in my early 20's and now that I am in the UK I miss pumpkin everything! I will pop out this week to look for pumpkin puree!
Kelly R says
This is my favourite time of year too, but to be honest I never really understood the pumpkin obsession. However, after seeing this I might have changed my mind. I usually find porridge so boring, but this looks lovely and I like the sprinkle of flax too.