Pumpkin Spice Porridge

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One of my first recipes published here was for my very favorite breakfast on the trail, Grain Free Pumpkin Spice Granola. That recipe had two parts, a pumpkin spice porridge and dehydrating it to make a granola.

The problem is, when I started this blog I wasn’t using the custom recipe posts. This means that post doesn’t show up in the recipe index of my site when someone searches for those specifically for recipes posted here.

I have been meaning to transfer that original recipe over to a customized recipe post for awhile now. When I realized it was the beginning of PUMPKIN SPICE season, I figured now was a good time to get going on it. People would be more tolerant of the onslaught of pumpkin recipes if it happens during this time of year, right? 🙂

I am going to post the porridge recipe separate from the granola recipe since they are a little bit different, so you are going to see two recipes coming from that one original post. Here we go!

#canned pumpkin #almond butter #full fat coconut milk #shredded coconut #honey #cinnamon #nutmeg #allspice #ginger #clove

Although I can eat this for breakfast all year long, when the pumpkins hit the stores in the fall it usually gets me in the mood for something warm and filling in the morning. The recipe I have down below is for a single serving but I am more likely to make a big batch so I can just dish it up each day without the fuss.

You can substitute tahini or sunbutter for a nut free version and skip the honey for a Whole 30 version or more low carb. You can also use molasses for iron.

If you want to make a batch for the whole family or to keep in the fridge to eat for breakfast during the week, follow the larger recipe I have for Pumpkin Spice Granola.

I made the large batch when we took our trip to Colorado in August and the jar lasted all week in the cooler. I simply filled a cup and added the raisins and almonds and ate it cold. I alternated this breakfast with hardboiled eggs I had prepared ahead of time and I was fueled every morning for our daily adventures! Keeping it in the mason jars also makes it easy to grab on the way to the trail when I have hit the snooze button a few too many times.

Much better than a granola bar…

How do you fuel yourself in the morning and still stick to your health goals while keeping up with life’s busy schedule?

Prep Time
10 minutes

Cook Time
2 minutes

Total Time
12 minutes

Course: Breakfast, Main Dish

Cuisine: Dairy Free, Gluten Free, No Dehydrator Needed, Paleo, Vegan, Vegetarian

Servings: 1 serving

Ingredients

Porridge

3 tablespoon almond butter
1/2 cup canned pumpkin
3 tablespoons full fat coconut milk
1 tablespoon shredded coconut
1/4 cup water
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon clove
1/8 teaspoon powdered ginger
1 teaspoon honey or molasses omit for low carb

Toppings

1 tablespoon raisins omit for low carb
1 tablespoon sliced almonds
1 tablespoon shredded coconut

Instructions

Mix all but the toppings in a small mixing bowl or sauce pan. Add the honey if desired.
Warm the mixture over the stove top on low or in the microwave, about 2 minutes.
Sprinkle the raisins, almonds and extra coconut on top.

Notes
A little goes a long way, with all the fiber that pumpkin contains you won’t need a lot to feel full with this delicious morning treat.
If you want to make a large batch for the whole family or to keep in the fridge to eat for breakfast during the week, follow the recipe I have for Pumpkin Spice Granola here.

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