Pumpkin Breakfast Porridge

Serves 1


1 cup pumpkin puree* (homemade from a cooking pumpkin is best)!

1/3 cup almond pulp* (from making homemade almond milk)

1 heaping tsp. ground flax or chia seed

1/3 cup almond milk (or more for desired consistency)

pinch sea salt

1/2 tsp. ground cinnamon (or to taste)

1/4 tsp. nutmeg

Pinch of ground cloves

2 tsp. real maple syrup (or stevia to avoid blood sugar spikes)

Optional toppings: chopped nuts, cacao nibs, dried fruit, etc.

Place pumpkin, almond pulp, flax or chia, almond milk, salt and spices in a saucepan. Mix together and heat on medium, stirring frequently, just until it starts to bubble. Turn off heat, stir and cover. Let sit another minute or two.

Drizzle with maple syrup or liquid stevia. Put into serving dish and sprinkle with toppings as desired.

*If you are using pre-made pumpkin, make sure you are using just pumpkin and not a pumpkin pie mix. Also look for pumpkin in the tetra pack boxes and not the cans, to keep your meal free of BPA and other toxins.

*If you don’t make your own almond milk yet (why not?) . . . you can substitute 2 Tbsp. raw almond butter then increase flax meal a bit for extra thickness, rather than using the almond milk pulp.

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