What can I use instead of pumpkin?

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

Can I make it nut free?

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.

Can I make paleo pumpkin porridge ahead?

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.

Anti-Inflammatory Paleo Pumpkin Porridge

Name: Anti-Inflammatory Paleo Pumpkin Porridge
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Paleo
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

Description

This paleo pumpkin porridge is made with simple, nutritious, anti-inflammatory ingredients mixed together for the perfect porridge texture.

Ingredients

Scale

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

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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.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Simmer
Cuisine: Paleo, Vegan, Grain Free, Gluten Free, Dairy Free