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.
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.
We love adding it to porridge for a comforting breakfast with an autumnal twist.
For more porridge recipes, take a look at our spiced Orange Porridge, easy Banana Porridge or delicious Apple Pie Porridge.
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Why you will love it
- A delicious way to use pumpkin - If you have lots of pumpkin puree to use up, then this is an easy way to do it.
- A warming and comforting breakfast - The best way to start the day on a cold morning.
- Kids love it - Kids love porridge, and this is an easy way to add a nutritional boost to it.
- Easy to adapt - Feel free to adapt this with your favourite porridge toppings.
Ingredients needed
- 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.
A full ingredients list with measurements is in the recipe card below.
How to make Pumpkin Porridge - Step by step
One: Put all of the ingredients in a saucepan and mix well.
Two: Simmer for 4-5 minutes until thickened.
Three: Divide between bowls and top with yogurt and maple syrup and any other toppings of your choice.
Health benefits of pumpkin
Pumpkins have lots of health benefits. Firstly, it is low in calories and high in fibre. This means it will keep you fuller for longer and a high fibre diet has been proven to keep your heart healthy.
Pumpkins contain high amounts of of vitamin A, which can help reduce the decline of retinal function, meaning your eyes will stay healthier. They are also high in beta-carotene and other antioxidants with cancer protective properties.
They are high in phytoestrogens which can lower blood pressure. And finally, they are rich in tryptophan. This is responsible for making serotonin, which helps improve your mood and can help improve your quality of sleep. So all in all, pumpkins really are great for you.
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.
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.
FAQs
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.
Extra 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.
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
- 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
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.
Jessica McDonnell says
That porridge looks so yummy. I'd love to try making this for those cold winter mornings.
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
Melanie Edjourian says
This sounds like a great recipe now that it's colder in the mornings. It bet it's delicious and lovely and warming.
Lex says
I'm not a fan of pumpkin but this made me want to try it!
Hannah says
Wow this looks incredible! I have to try it x
Valerie says
If I had these ingredients right now I so would be making these. Yummy. It looks like the perfect Fall dish.
Tara says
Wow this looks incredible, so autumnal as well!
CHARLOTTE EVANS says
what absolutely gorgeous photos! these looks really delicious, a perfect switch up for autumn! :) xx
Joanna says
This looks like such a delicous breakfast and perfect for autumn.
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.
Catherine says
I have only ever had pumpkin in a casserole, so this looks strange to me, but it looks amazing.
Can you buy those flaxseeds in a shop too?