Anti-Inflammatory Paleo Pumpkin Porridge
Recipe Key
Warm up with this hearty, filling paleo pumpkin porridge. It’s infused with healing spices and plenty of anti-inflammatory ingredients; pumpkin, cauliflower, chia and coconut. There are no grains, dairy or eggs but it’s so delicious you won’t miss them! This grain free breakfast porridge will keep you feeling warm and satisfied all winter long. Vegan, gluten free, paleo, Whole30 and a nut free option.
When it’s cold outside our body craves a warming, hearty and filling breakfast. But if we’re following a paleo diet, oatmeal, quinoa or rice porridge is not permitted. For some of us grains cause inflammation until we’re able to heal. What CAN we eat in the morning that is warm and filling? This paleo pumpkin porridge is a fabulous alternative.
Why You’ll Love This Paleo Pumpkin Porridge
This paleo ‘oatmeal’ is made without grains. It’s has a creamy, chunky texture just like oatmeal but is full of ingredients that make your tummy happy. Since I try and have vegetables a every meal, I include cauliflower in this porridge. You don’t taste it, but you get the nourishment and great texture.
If you have inflammation (don’t we all) or your digestive system is in need of some healing, this recipe is for you.
- Super satisfying with enough protein and fat to keep you full all morning
- Full of anti-inflammatory veggies including cauliflower and pumpkin
- Lots of fiber from chia seeds and shredded coconut
- The warm spices and rich flavor will fill you up and heal your body
- Ready in 20 minutes.
- Naturally gluten-free, dairy-free
- Can easily be made nut free and vegan
- Makes 4 good size portions and leftovers store well so you can enjoy a quick breakfast throughout the week.
Ingredients and Health Benefits
This paleo pumpkin porridge is made with simple, nutritious, anti-inflammatory ingredients mixed together for the perfect porridge texture. Here are the ANTI-INFLAMMATORY goodies:
Pumpkin is the base of the porridge with a nice creamy texture. It’s a superfood with anti-inflammatory, antioxidant, antiviral, and antidiabetic properties (1). Rich in carotenoids, especially in lutein, alpha-carotene and beta-carotene, along with other vitamins and minerals. See FAQ for substitutions.
Cauliflower gives the porridge an oatmeal like texture. We’re using chopped cauliflower florets or cauliflower rice. It’s anti-inflammatory and loaded with health benefits. It improves digestion, prevents oxidative stress, increases iron absorption and improves bone health.
Chia Seeds give the porridge a nice thick consistency. They are high in protein and contain healthy Omega 3 fatty acids which reduce inflammation. Also lots of dietary fiber to escort toxins out of the body. Less toxins = less inflammation. Ground flax seed would also work.
Shredded Coconut adds a nice texture to the pumpkin porridge. It contains dietary fiber that aids digestion. Rich in healthy fats that keep you full and help improve blood cholesterol levels.
Nut Milk or Coconut Milk make the porridge creamy. They have healthy fats and protein.
Healing Spices; cinnamon, pumpkin pie spice, and vanilla give the porridge a warm, sweet taste.
Collagen provides protein, strengthens bones, benefits skin, hair and nails. Collagen is made from animals or fish. For vegan get Collagen Building Protein Peptides. It’s not a collagen, but contains the same set of amino acids and nutrients that your body needs to produce its own collagen.
Maple Syrup to sweeten things up a bit. I add it to the porridge but you can just pour a little on top when serving. Honey or coconut sugar are also good. Use chopped dates for Whole30.
How to Make Paleo Pumpkin Porridge
This recipe is simple to make. Here are the steps. Exact directions are in the recipe card.
- In a medium saucepan, mix nut or coconut milk and water. Sprinkle with chia seeds. Stir and let sit 5 minutes, stirring a few times.
- In a small saucepan, steam or boil the cauliflower for 3-4 minutes until just tender. Set aside.
- Once the chia seed mixture has thickened, put the pot on medium/low heat. Add the pumpkin, coconut, pumpkin pie spice, cinnamon vanilla and maple syrup.
- Bring to a simmer, add the cauliflower. Let simmer 3-5 minutes until thick and warm.
- Stir in collagen, if using.
- Serve with optional toppings; a splash of nut milk, maple syrup, nuts and raisins if desired. Eat warm.
- Store the remainder in a covered container for up to 5 days. Heat gently in a pan and serve warm.
Frequently Asked Questions
I use pumpkin because it’s easy to buy in a can and has lots of nutrition. The porridge can also be made with pureed butternut squash. Cut butter squash in half, rub with a little oil, roast at 400° skin side down for 40 minutes until soft. Scoop out and mash. Sweet potatoes are also good. Roast whole sweet potatoes pierced with a fork in a 400° oven for for 40 to 50 minutes, or until the skin has puffed up and you can easily pierce them with a fork. You’ll need about 1 3/4 cups
Yes, use coconut milk, homemade is best it’s lighter and healthier. Here is the recipe. If using coconut milk from a can, lite is good, full fat will make it creamier.
Yes, this is a great recipe for food prep. It stores well in a sealed container in the refrigerator for up to 5 days. If you cook for a few people the recipe can easily be doubled.
For vegan use Collagen Building Protein Peptides or leave out the traditional collagen. If you leave it out there will be less protein. Top with additional nuts or hemp seed for more protein.
More Paleo Porridge Recipes:
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Anti-Inflammatory Paleo Pumpkin Porridge
This paleo pumpkin porridge is made with simple, nutritious, anti-inflammatory ingredients mixed together for the perfect porridge texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Simmer
- Cuisine: Paleo, Vegan, Grain Free, Gluten Free, Dairy Free
Ingredients
- 1 cup nut milk or coconut milk
- 1 cup water
- 4 Tablespoons chia seeds
- 1 cup chopped cauliflower florets or cauliflower rice
- 1 can pumpkin puree or butternut squash or sweet potato*
- 2/3 cup shredded coconut
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 2 Tablespoons maple syrup or 3 medjool dates chopped for Whole30
- 2 scoops collagen or vegan collagen building protein powder (optional for additional protein)
- Optional toppings for serving: nuts, raisins, cacao nibs, nut milk, maple syrup
Instructions
- In a medium saucepan, mix nut or coconut milk and water. Sprinkle with chia seeds. Stir and let sit 5 minutes, stirring a few times.
- In a small saucepan, steam or boil the chopped or riced cauliflower for 3-4 minutes until tender. Set aside. You can just rinse the pot and put it away, it doesn’t need to be washed.
- Once the chia seed mixture has thickened, put the pot on medium/low heat. Add the pumpkin, coconut, pumpkin pie spice, cinnamon vanilla and maple syrup.
- Bring to a simmer, add the cauliflower. Let simmer 5 minutes until thick and warm.
- Stir in collagen if using.
- Serve with a splash of nut milk, maple syrup, nuts, and raisins if desired. Eat warm.
- Store the remainder in a covered container for up to 5 days. Heat gently in a pan and serve warm
Notes
The porridge can be made with pureed butternut squash. Cut butter squash in half, rub with a little oil, roast at 400° skin side down for 40 minutes until soft. Scoop out and mash. You need about 1 3/4 cups.
Sweet potatoes can also be substituted. Roast whole sweet potatoes pierced with a fork in a 400° oven for 40 to 50 minutes, or until the skin has puffed up and you can easily pierce them with a fork. Scoop out the potatoes (1 3/4 cups) and proceed with the recipe.
Nutrition information is with homemade cashew milk and Vital Protein Collagen.
Great breakfast, thank you for sharing all of your recipes Ingrid :))
Thanks, for your appreciation. I love this one too!
how creative, easy, warming and yummy!
Thanks Lucy, I’m so happy you like it. Happy Cooking!
Hi there, this recipe looks yummy. Can this recipe be frozen? I’m looking at prepping meals on the weekend so I can grab and go during my work week and just nuke it in the microwave
Hi Louise, I love this recipe very much, it’s one of my favorite fall/winter breakfasts. Thanks for your question. Yes you can freeze it for up to 1 month. It also will stay fresh in the refrigerator for up to 5 days. Happy Cooking!
I’m enjoying this for breakfast again today! Yum! Thanks Ingrid.
Fantastic, it’s one of my regular breakfasts this time of year also. Thanks for your appreciation and stars!