Spiced Pumpkin Pie Porridge

Spiced Pumpkin Pie Porridge

Spiced Pumpkin Pie Porridge

There’s something about crisp autumn mornings that really awakens my gratitude for the simple things in life. Sometimes I will miss it because I’m too caught up in the perpetual cycle of “what’s next on the to-do-list” which I’m sure many of us are guilty of. In today’s world, there is so much going on – and as a result we’re overworked, tired, stressed, trying to keep up with social events (not to mention social media) and struggling to fit in any quality time for ourselves.

It’s so easy to get caught up in this whirlwind that we rarely take the time to slow down and just be present, in the moment and be grateful for nature’s beauty. For me this past weekend, something as simple as a long morning walk in the crisp fresh air followed by cosying up with a big bowl of warming porridge made me truly happy. I got that warm fuzzy feeling which was oh so nice! Doesn’t take much huh?

So I want to share with you this recipe that was actually a bit of a fluke, but I’ll definitely be making again over Autumn/Winter. I’m calling it my ‘Spiced Pumpkin Pie Porridge’ because, well it reminds me of pumpkin pie! Its one of those healthy hearty dishes that makes you feel so satisfied afterwards, but then you secretly can’t wait until the following day when you can have it again 🙂

Another thing I love about this recipe is that I’m getting in some veggies for my first meal of the day – without having to have some icy green smoothie of sorts! I’ll do a post soon on Ayurvedic foods and why it’s really important to eat with the seasons.


(serves 1)

½ cup baked pumpkin

¼ cup organic oats

½ cup almond milk

1 tsp maple syrup

1 tsp cinnamon

Pinch nutmeg

Coconut oil

Chop pumpkin into small cubes, lay on baking tray. Drizzle with melted coconut oil and sprinkle cinnamon on top. Bake for 25mins on 180 degrees until soft.

Place oats, almond milk, cinnamon, nutmeg and maple syrup into a small pot and slowly cook over low heat. Stir occasionally until cooked through and oats have expanded. Tip: you may need to add more milk depending on consistency. Ensure the oats have fully expanded – this will help you digest them better.

Add baked pumpkin to pot and stir mixture through.

Scoop out into serving bowl.

Sprinkle with your favourite toppings e.g. pumpkin seeds, almond flakes, bee pollen, walnuts.

Enjoy 🙂