Smooth, creamy, hearty and warming, this pumpkin porridge is a quick and easy, make ahead, ready when you are breakfast. Vegan + Gluten Free
I want to talk with y’all about buckwheat groats this week. I know, it’s not been too long since I last posted a porridge recipe. But what’s one to do? You know, you just gotta share what you love with friends. Well this is one of those things.
And I’ve been making this version since roasting pumpkin a few weeks ago. But don’t worry, it won’t be pumpkin recipes every week from now until Thanksgiving…
maybe one more. Okay… two (eeeeek).
Y’all know my love of pumpkin runs deep. Just look inside my freezer and you’ll probably have a few frozen blocks of pumpkin fall on your feet. Yes, it’s happened and it hurts. So watch out!
Have you given porridge a go? Or do you crave it all the time? I’ve been alternating green smoothies among porridge, oatmeal and occasionally eggs. But I find what I crave most of all is a bowl-full of porridge.
Never-mind the weather outside, porridge frequents my refrigerator now since discovering how easy it is to whip up, it’s versatility, health support, and how creamy and flavorful porridge is.
Lets talk ease of whip-up.
Soak the groats and pecans overnight. Throw the groats, nuts, spices, dates, pumpkin and maple syrup in a blender. Pulse or blend, and taste for seasoning and/or sweet adjustment.
For a grab and go breakfast, spoon into individual serving jars with lids so it’s ready when you are. Or serve in individual bowls with your topping du jour.
It’s that easy.
Porridge is versatile. Think about what flavors you enjoy and toss those into the blender with the soaked kasha and nuts. Don’t like pecans? Use walnuts or cashews. Prefer chocolate in your bowl? Omit the pumpkin and add raw cacao and some banana.
Porridge can be served warm or cold. I prefer cold porridge, because I’m hangry when I wake up and it’s on the ready. But if a hot breakkie is how you roll, warm it up with a bit of milk or water and you’re set.
This recipe is simply a base, a suggestion. There is so much that can be done. Change it up and step outside of that breakfast box!
Texture is a big deal right? So for porridge, you decide what level of texture you prefer. I like a smooth consistency so I pulverize the ingredients in the VitaMix until the porridge is smooth. If more texture is your thing, pulse the ingredients in and use the tamper or scrape down the container until the desired consistency is reached.
Now that the porridge is done, lets talk toppings. Because it’s all about the toppings, right?
Dice up some apple or pear or any other seasonal fruit or berry, toss it in cinnamon and add it to the bowl. Next, add a bit of nuts, dried fruit, seeds, cocoa-nibs and finish the bowl off with a good drizzle of maple syrup.
This is the fun part of porridge. Mix it up and enjoy the textures and flavors of the season.
Now that we have porridge cleared up, this version anyway, will you give it a go? See if you like it. I’d love to hear from you! Or if you’re eating porridge, what’s your favorite way to prepare it?
Oh and hey, I was recently featured on The Chopped Podcast! To learn more about the voice behind Vanilla And Bean you can find my interview here.
For the Porridge;
- 1 C Buckwheat Kasha soaked at least 4 hours or overnight and rinsed., 164g, AKA Buckwheat Groats - the toasted variety
- 1/2 C Pecans soaked at least 4 hours or overnight and rinsed., 60g
- 1 1/2 Tbs Chia Seeds
- 3/4 C Pumpkin Puree canned or fresh, 222g
- 4 Medjool Dates pitted
- 3 Tbs Maple Syrup
- 1 tsp Cinnamon ground
- 1/2 tsp Ginger ground
- 1/4 tsp Cloves ground
- 1/4 tsp Nutmeg ground
- 1 tsp Vanilla Extract
- 3/4 - 1 C Water 170g-236g
- Pinch of Sea Salt
For the Porridge.
In a high powered blender add the kasha, pecans, chia seeds, pumpkin puree, pitted dates, maple syrup, cinnamon, ginger, cloves, nutmeg, vanilla, 3/4 C (170g) water and pinch of salt. For more texture, pulse until desired consistency is reached. For a perfectly smooth texture, blend on medium and then high speed. Use tamper as needed and add more water until desired consistency is reached.
Store in a lidded container or portion single size servings in little jars for a quick grab and go breakfast.
Enjoy cold or slightly warmed with a bit of milk or additional water added.
Top with desired toppings.
Store in a lidded container for up to three days in the refrigerator.
Play with the spices and sweetness until you find what you like. This is a versatile recipe with so much possibility.
Look for buckwheat groats in the bulk section of your natural foods store. I buy mine at .99/lb from our community Co-Op.
Adapted from Cream Coconut Porridge.
Thank you for reading! If you make this recipe, be sure to post it to Facebook, Instagram, or Twitter notify me @vanillaandbean and tag #vanillaandbean! I’d love to see what you’ve made! Follow me on Pinterest, too, for even more deliciousness!