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.
Alison says
Love porridge for breakfast and this would make it much nicer. Will definitely be giving this a go. I didn't know you could get pumpkin puree here, will have to look for that
Angie@Angie's Recipes says
Have never had anything like this...you read it right...never had a porridge. This looks great with pecans and pumpkin puree.
Jennie says
I had a can of pumpkin purée from last year (I made a pie and it was a disaster, so I didn't bother using the other can to make another) and I make this for this kids this morning. They devoured it and asked for the same again tomorrow. I may have put a little extra maple syrup on theirs, but even so. Thanks for the recipe!
Tandy I Lavender and Lime says
This looks really good Dannii.
Ana says
This recipe looks delicious and a perfect fall recipe to delight our taste buds. Thanks for sharing the recipe with us!
Beth says
Yum! This looks absolutely delicious. I would love to have this for breakfast this fall.
CJ from Thirty30Courtney says
Ahh you're one of the pumpkin people too. I don't enjoy cooking, nor the flavor, but I cannot lie, it does look pretty tasty! The cranberries are the perfect pop of color.
Christina says
I love that I can make this because all the ingredients are gluten-free! Pics are amazing, btw - going to try this out soon!
Rachelle @ Beer Girl Cooks says
Yay for pumpkin season! That's some yummy looking porridge and those photos absolutely say happy fall!
Mimazine says
This looks and sounds AMAZING! Definitely going to give it a go tomorrow xx
Kyla says
This looks so good! Hearty and nutritional! Perfect for those cold autumn mornings!
Kyla
Wanderlustkyla.com
Maria @ runningcupcake says
I love pumpkin in porridge, especially with cinnamon! Yum.
Liz Mays says
Oh this sounds so tasty! All of those flavors must be so comforting. I bet I'd like this a lot.
Marie Barber says
We absolutely love Pumpkin, we buy a few and puree them then freeze so even when they have gone from the shops we can still have Pumpkin pie or Pumpkin loaf and all the other yummy Pumpkin food, must try this too :)
Rhian Westbury says
I don't think I've ever made anything pumpkin flavoured but I need to source out some pureed pumpkin. Where do you find yours from? x