[Almost instant Pumpkin Porridge is vegan, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut-free and yeast-free. Suitable for Stage 2 and beyond on an anti-candida diet.]
Isn’t it funny how, as soon as autumn rolls around, everyone starts thinking about pumpkin? And while pumpkin on its own is a low-fat, high-fiber, nutrient-packed whole food, most of the pumpkin-related recipes I see on blogs and food sites don’t exactly encourage healthy eating habits: pumpkin cheesecake, pumpkin pie with whipped cream, pumpkin cinnamon rolls, pumpkin layer cake, pumpkin browned butter pasta, pumpkin scones, pumpkin pudding. . . and on and on (hmmm, I’m getting hungry!).
When I was a child, pumpkin was never a big deal in our house. Although my parents participated in the tradition of Halloween and gave out candy to the neighborhood kids (and my sisters and I always went trick or treating), we rarely had a carved pumpkin on October 31st to stand guard outside our door. In fact, I can’t even remember a single time that my mother cooked a pumpkin-based recipe–unless you count pumpkin seeds as a snack.
Once I finally moved into my own apartment, though, I was able to discover pumpkin puree on my own. And immediately, I was hooked.
Of course, my first forays into cooking with pumpkin were not exactly role models for eating healthy, either; I spent most of my time baking, so pumpkin cookies, cakes, bars and puddings were first on my list. Over the years, I’ve come to appreciate pumpkin all on its own. I love to roast up a sugar pumpkin and just eat it mashed with a little salt. Heavenly!
Another long-time favorite is pumpkin porridge. While I don’t consume oats too much these days, I do love a good bowl of hot, creamy porridge in the morning.
Today’s recipe is a super-easy way to enjoy a filling, warming, creamy bowlful, one that combines pure pumpkin with whole grain goodness for a real food-based treat. It’s a delicious, quick and easy breakfast that I enjoy often during the cooler weather.
And with a hearty breakfast like this one, I don’t feel too guilty if I opt for a pumpkin chocolate chip cookie (homemade from whole foods ingredients, of course) later in the day, too.
After all, you can never get too much pumpkin, right?
Almost Instant Pumpkin Porridge
When you’re looking for a quick, easy, and nourishing hot breakfast, this is your recipe. It literally takes minutes to make and you’ll be satisfied for hours.
Per serving:
1 cup (240 ml) of your favorite grain-based cold cereal (corn flakes or rice crisps are my favorites; see note below)
1/3 cup (80 ml) pure unsweetened pumpkin puree (canned is fine)
1 tsp (5 ml) cinnamon
8-10 drops plain or vanilla stevia liquid or 1 Tbsp coconut nectar or maple syrup (if allowed)
3/4-1 cup (180-240 ml) unsweetened almond, hemp or other non-dairy milk of choice, as needed
Place all ingredients in the bowl of a food processor or blender and blend until smooth (for a more textured porridge, use a food processor and stop before perfectly smooth). It should be thick but not watery, like a thick cake batter.
Transfer to a small pot and stir over medium-low heat just until heated through. Serve immediately with additional milk, if desired.
Note: Use volume measurement for cereal even with metric measures, as the weight will vary depending on which cereal you choose.
Suitable for: ACD Stage 2 and beyond; refined sugar-free, gluten-free, dairy-free, egg free, soy-free, nut-free, yeast-free, vegan.
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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great! 
