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.
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.
Recipe Notes
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!
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
I’m really loving all your gorgeous pumpkin recipes- and buckwheat, best non grain grain ever (haha it kind of confuses me but I lurve it)
Thank you Chantelle! More are on the way! Buckwheat is pretty amazing. You might like this one too: http://vanillaandbean.com/pumpkin-kasha-energy-bites/ . Thank you for stopping by! :D
Porridge is hands down my favourite breakfast! I usually make mine with oats and add cinnamon, chia seeds, banana and almond butter. I love a good pumpkin oatmeal in the fall too. This version looks delicious – great idea to blend it!
I like the addition of almond butter to porridge. It sounds so good! Thank you Chelsea! :D
I had SO much fun listening to you on the Chopped Podcast friend! I was in my kitchen making homemade stock listening to your sweet voice. I learned a lot too! I just love your attitude. And I am loving this porridge! This would have been way better for breakfast than boring cold cereal.
Awh, Natalie. Thank you. That means so much and I’m happy you learned from it too. :D :D Hahaaa, boring cold cereal. I know, right?
This is absolute perfection!
Can you believe I’ve never had buckwheat groats?! Where have I been? I’m usually so resistant to getting into pumpkin for the season, but this makes me want to run out and buy ALL the cans of pumpkin :)
It’s time Abby! Go get that pumpkin and pick up a bag of groats while your there! You’ll love ’em!! :D
Now this is my kind of porridge – buckwheat and pumpkin and breakfast? Count me in! I am trying to put my excitement in words but I’m sorry…I’m too excited to write in proper English. Let me phrase it in German: Super!!
Thank you for this recipe, Traci!
xx Lynn from Heavenlynn Healthy
Hehe! It is so delicious. I’m finding it’s great for breakfast, lunch or dinner. It’s just right in the fridge, so if I need a quick snack, I just reach in and grab it. Thank you, Lynn! :D
I seriously need to get in on the porridge thing. I’m tired of oatmeal, and this porridge with pumpkin looks irresistible! And I hope you share at least 5 more pumpkin recipes before Thanksgiving because I, too, love pumpkin!
I hope you’ll give it a go Meagan. It is different than oatmeal, but just as comforting, and oh so nourishing. And since you love pumpkin (I can relate :D) this is definitely something you’d enjoy! :D
This porridge looks so comforting and tasty! I love all the natural and flavorful ingredients!
Thank you Bethany! Comforting, yes! :D
This looks sooooooooo breakfast pumpkiny yummy!! And can I just say yours photos lately have been looking extra gorgeous. I mean for reals little lady. This breakfast though is so fall, comforting and inviting. It’s like a big ole fuzzy blanket on the couch calling my name. Except it might be even better because there is pumpkin involved in this delicious porridge ;) I don’t know it’s a hard call :)
Oh the pumpkin totally shines through in the mouthwatering breakfast, Meg. And thank you for your feedback my dear. I’m struggling right now with consistency… and of course learning lessons each time I pick up the camera. I love the idea of a big ole’ fuzzy blanket while nommin on this! I hope you’ll give it a go! :D
I always throw a bit of buckwheat groats into my granola, but I’ve never actually made porridge with it. I was just listening to The Splendid Table podcast the other day, and they were talking about serving a buckwheat porridge for dessert, served with some sweet potatoes. Anyway, I need to try making a porridge soon.
By the way, I LOVED listening to the podcast, Traci! I share SO many of your sentiments! Have a great weekend!
I just learned that I could do that, Lisa! Tossing in a bit of groats into granola… so smart! Thank you for the tip! MAKE PORRIDGE with it, girrrllll! You’ll go nuts over it.. for real. It’s crazy good. I’d eat this for dessert.. anytime. In fact its 1:30 and I just had a big bowl of it! :D Thank you too for your kind note. I appreciate your support so much Lisa! :D
Traci this porridge (with your stunning photos!) is just begging me to step outside my breakfast box! I have never really gotten behind porridge, I think probably because I associate it so much with tramping/hiking holidays and boring oats + milk combinations, but this looks like the complete other end of the spectrum of porridge land – so much flavour going on!! Love the idea of using those classic autumn combinations in healthy breakfast form – spices + pumpkin + maple and dates (caramel?!) + apples/pears sounds like heaven.Will be reserving my judgement on porridge until I have tried it!! X
Hooray, Claudia! I used to think the say way, for sure! But then, I learned about buckwheat and porridge. One day, I gave it a go and am so glad I did! It makes morning breakfast quick (like overnight oats) and it’s sooo nourishing. Oh yessss.. the taste has some caramel undertones that are just divine. I hope you’ll give it a go Claudia!
This recipe looks delicious, but it’s really your photos that are my favorite here! I just love the pics!
Thank you so much Rachelle! :D
I’ve never cooked with buckwheat groats before! I just made a pumpkin oatmeal bake and it was definitely lacking something but I need to try again because it is always a good day when you eat pumpkin for breakfast! This porridge looks beautiful and I’m sure it tastes amazing! I hope you have a great weekend, Traci!
Pumpkin for breakfast is sooo good or heck, anytime really. But I’ve found it to be completely enjoyable in porridge. I hope you’ll give it a go Izzy. You’ll love it! :D Good luck with your oatmeal bake…!! Looking forward to your results! :D
love the serene lighting and peaceful feeling I get from these beautiful photos Traci. I am a dedicated porridge eater in the morning (usually 5 out of 7 days) but I’m always open to switching up the contents. Love the idea of puréed pumpkin with those warming seasonal ingredients…The only thing that doesn’t flip my switch in the morning is chocolate (though I will quite happily eat it at ALL other times of day ;d) but as you say, completely versatile and so much fun to pick and choose and change it up. Thank you for all of these ideas!
Thank you Kelly. Photog is such a process. I hope to become more consistent in my work. :D From one porridge eater to another; Hooray to porridge eaters! Hahhaaa ‘flip my switch’… I louuuuve chocolate anytime as long as it’s dark chocolate or cocoa nibs.. love the texture of those little bits. I hope you’ll give pumpkin a go!
I am always looking for a change up in the breakfast cycle – and this looks like a great alternative. Love that you can eat it hot or cold. And the pumpkin addition is just great! I think I’m going to go with a smoother version so appreciate the tip about blending longer for a smoother version. And the toppings just take this over the edge – totally delicious. Loved the podcast, T – you sounded great!
I want to eat everything you prepare of course because it sounds so good…but boy, if your photos don’t draw me in. I love the mood set here…So cozy and warm, just like that beautiful bowl of porridge. Okay – on another note – thank you for sharing your podcast. I loved learning more of your experience entering this world as well as your strategies for work-life balance. Beautiful stuff. Congratulations on the podcast, my friend. You rock. xo
I think buckwheat is truly magical. In addition to making porridge, I love using it my granola recips. I also love kasha (toasted buckwheat). Have you ever tried it?
BTW, I am dying to get my hands on a Vitamix. I think it is such a great idea to pulverize it to give it a smooth texture.
It looks so so yummy! Perfect for fall, for sure…
Oh yes, that’s what I’ve used here… Kasha. It is amazing! I’ve even bought raw and toasted… but now I always get toasted (kasha) just because it’s easier. Yes, yes… get yourself a vitamix! It has improved my health and I how prepare food. It is a time saver too! Thank you, Aysegul! :D
P.S. Thanks for the warning to watch for frozen, falling pumpkins should I ever visit and raid your freezer!
I’ll be honest, I haven’t had porridge since my grandfather was alive… and he passed away a long time ago. Porridge in the mornings was his thing, and I’ve always convinced myself I could never make it as well as he did. But, you have inspired me to give it a go! This pumpkin porridge looks absolutely fantastic, Traci… like everything you make! I’m loving all the toppings and nom noms you loaded this up with! A big ‘ole bowl of this is totally calling my name! Pinned! Cheers, love!
Oh, Cheyanne… more food memories. Sigh. Thats a tough one.. but I hope when you do give it a go, it will bring back such good memories of your grandfather. I love how you remember his porridge and how you remember it’s the best. I think the toppings just make this quick breakkie even better! They add another layer of deliciousness! Thank you for your pin my dear! :) – oh you can come raid my freezer any time! And that pumpkin, I know you’d whip it into shape! :D
That has to be 1/4 tsp nutmeg, right? Not 14 tsp?
:)
You got it Cindy! Thank you for your note! Fixed! :D
Traci this sounds like the perfect fall/winter cozy breakfast. I can see myself curled up in a blanket in front of the fireplace with this lovely little bowl in my hands gobbling it up like there’s no tomorrow! It’s filled with all my favorite ingredients! I need to try this one very soon! Thanks for sharing and have a wonderful weekend!
Oh, I’m loving that scene Mary Ann! I can see it!! :D It’s sooo easy too! Hope you enjoy it and the weekend my dear!
OK, you may have convinced me to try porridge! You are the only oerson I know who could make pulverized soaked grains look gorgeous!
Deb! Of all people… I thought certainly you would have tried porridge! Yeah, pulverize it like baby food! :D
I love how adaptable this recipe is and so perfect for those mornings when you just do not want to wake up early and slog it in the kitchen! I like how it can be eaten cold or warm. Besides, it is so adaptable! I can’t wait to give it a go!
Oh it’s great for those morning when you just don’t have the mojo to do it all (so many of those!). I hope you enjoy it and fix it up how you love it Samina! :D
I just made buckwheat today, because I saw the package in my pantry and felt bad for not cooking it very often(I just need more recipes). This porridge looks amazing and I can’t wait to try it! Great that you can serve it warm or cold. Love how smooth it is! Pinning of course!
Hooray for buckwheat! I think for me, it’s become a habit..just like with anything else.. It sat in my pantry for a long time too.. until, UNTIL I discovered it! I hope you love it Mira! Thank you for your pin! :D