Coconut Pumpkin Pie Porridge

by Amy Renee
Coconut Pumpkin Pie Porridge
I love adding pumpkin to my oats. Not only does it add a boost of micronutrients including cancer fighting beta- carotene, but it is so creamy and tasty and goes perfectly with the natural sweetness of coconut and the crunch of walnuts. This warm bowl of yumminess reminds me of pumpkin pie with coconut frosting. Mmmm.

 

It seems like I’ve been in sort of this chocolate rut. Ha. I think I’m always in a chocolate rut. Seriously though, I can’t remember the last time I made myself breakfast without adding any chocolate to it…until a couple of days ago and it was so delicious that I had to recreate the recipe and share it with all of you.

I’ve made this porridge for myself every day this week (Monday through Wednesday), once with steel cut oats and the other two times with rolled oats and they were delicious both ways. If you have the time make it with the steel cut, but if you only have ten or so minutes then use the rolled. I know the directions say to cook rolled oats for about 15 to 20, but I always cook mine a little less (around 7 to 10 minutes). I guess I like the oats to retain that little bit of chewiness.

The pumpkin makes the porridge so creamy, the walnuts add a bit of crunch, and the little bit of banana and unsweetened coconut add the perfect amount of natural sweetness. Make sure you taste your porridge before you add more stevia or other sweetener. If you still prefer it sweeter add a little more stevia or some date paste would also be great if you have some in the freezer.

COCONUT PUMPKIN PIE PORRIDGE

Prep Time: 2 minutes     Cook Time: 33 minutes     Total Time: 35 minutes     Serves: one

INGREDIENTS
  • 3⁄4 cup (6 ounces) unsweetened vanilla almond milk
  • 3⁄4 cup(6 ounces) purified or filtered water
  • 1⁄4 cup (40 grams) steel cut (or rolled) oats
  • 2 packets of organic stevia
  • 2 tablespoons (30 grams) pumpkin puree (not pumpkin pie mix)
  • 1⁄3 medium banana (30 grams) banana, mashed
  • 1⁄8 teaspoon pure vanilla extract
  • 1⁄8-1/4 teaspoon ground cinnamon (depending on how much you like – I like a lot)
  • Dash of pumpkin pie spice (this is strong so only use a teeny tiny bit or it will be too much)
  • 1 tablespoon (7 grams) flax meal
  • 1 tablespoon (7 grams) unsweetened & dehydrated coconut flakes
  • 10 grams chopped walnut pieces
INSTRUCTIONS
  1. Combine the water and almond milk in a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and add the oats while stirring, paying attention that the oats do not boil over. Set the timer for 30 minutes. After the oats have calmed down a little, you can walk away without worrying about them overflowing on the stovetop.
  2. Every 5 minutes or so walk back to stir the oats, scraping up any bits that are on the bottom of the pan as well as the stuff on the sides of the pan and incorporate it back into the oats. Add more liquid whenever necessary.
  3. When the timer goes off turn off the heat. Stir in 2 stevia packets, the pumpkin, the mashed banana, vanilla, spices, and flaxmeal. Transfer to a serving bowl and top with the coconut and walnuts.
Notes
If you want to use rolled oats cut the cooking time down to 10 to 15 minutes depending on what texture you prefer. Reduce the almond milk and water to ½ cup each, adding more if necessary.
Nutrition Information
Serving size: 1 bowl Calories: 354 Fat: 17.3 Saturated fat: 5.2 Trans fat: 0 Carbohydrates: 42.8 Sodium: 125 Fiber: 10.1 Protein: 9.7 Cholesterol: 0

Do you LOVE pumpkin pie with coconut cream frosting? Then try out my recipe for coconut pumpkin pie porridge and you can enjoy it for breakfast. Yum!

I hope you enjoy!

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