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?
Pumpkin Porridge
Ingredients
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
Options For the Toppings:
- Apples or Pears
- Dried or Fresh Cranberries
- Cocoa Nibs
- Hemp Hearts
- Pecans
- Maple Syrup for Drizzling
- Cinnamon
Instructions
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.
Notes
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.
Oh my word! This looks amazing! Seriously so delicious and healthy and fun!! LOVE it! Thanks for sharing!
Heey Cailee! Thank you my dear! This is one of my favorite things on the blog to date. I make it at least once a week and eat on it for days! It’s so nourishing and comforting. I stockpiled pumpkin puree for this purpose come winter and early spring! I hope you enjoy it !!
Holy moly, Traci do I need to visit your beautiful blog more often. I’ve been trying to make a delicious pumpkin porridge recipe for weeks now, but I think I’ve just found it here!
Hip hip hooray for buckwheat groats – they’re delicious. I may have to try this with stone cut oats, as I don’t have any buckwheat at the moment – but I have everything else. Hooray!
Kate
Hiiii Kate! I know, it’s tough to get to all the blogs we want to see and read. There’s so many great ones! I hope you’ll give this a go. I find it quite delicious and have been making it regularly since pumpkin came into season this Fall. Mmmm stone cut oats would be delicious also! Hooray!! :D
This is so unique and original and i love it! I love porridge and pumpkin- this is the best combo ever! I love how heathy it is and how it has no added white sugar! I will definitely be trying this recipe for breakfast now in the fall!
i eat pumpkin oatmeal every morning but i think i would love this version of porridge with buckwheat groats! this looks like a nice change! Pinned to make for later!
Thank you, Rachel. It is such a nice change and variety is good, right? Thank you for your pin! I hope you enjoy it! :D
Honestly, in my mind porridge never seemed like an appetizing meal just because I literally grew up thinking of it as a really plain version of oatmeal. I never ate porridge growing up and the only mention of it was in the story of Goldilocks! :p BUT…since you made your last porridge, all preconceived notions of what porridge was were thrown out the window. You make porridge look like a big bowl full of all things scrumptious and drool worthy. It’s like I’m staring at a big bowl of cake or something. How could something like this pumpkin porridge be plain or boring?? NEVER! This is just a work of art. You need to work for some kind of groats or cereal grain company and create photo ads for them with these recipes because wowzers…you have me sold on porridge for sure!! I love all of your additions. Even though you pulverized to create a smooth consistency, you still get lots of texture with all those toppings – I love it! Absolutely stunning job, Traci. Also, fantastic podcast interview! I love that you are so in tune with keeping a balance and that you always remain true to yourself. I think you nailed it when you discussed focusing on just doing the best version of you rather than comparing yourself to others. Thanks for that delightful talk <3
Oh, I get it Beeta. Me too. I would have never considered porridge. Do me it just sounded like a big bowl of goop! :D But oh my. HAhhhaaaa “staring at a big bowl of cake!” I KNOW! My thoughts exactly!! It just sucks you in! The first time I had porridge, I was converted. Buckwheat is incredibly flavorful and is nutrient dense. A fantastic way to start the day. Just like you said, the porridge itself is smooth and creamy, but its the toppings that give it so much texture… and they add the wow factor. Thank you for your kind comments, Beeta, and listing for a whole hour, to my babbling! :D So happy you enjoyed it! :D
Oh my, Traci! This bowl is absolutely stunning! I must admit, when I hear of porridge, I don’t think of a dish as gorgeous as what you’ve created! You’ve totally got me rethinking the dish and I love when that happens! So thank you for inspiring me :)
Thank you, Kathleen! I was converted after discovering buckwheat porridge…. it is pure comfort food! I hope you’ll give it a go! :D