Pumpkin Coconut Porridge is a warm and COZY fall breakfast. It’s easy to make in ONE POT and has the consistency of oatmeal but is totally grain free, dairy free, nut and seed free. Made with fiber rich pumpkin, nourishing coconut, coconut milk and delicious pumpkin spices. You’ll love this healing AIP breakfast.
Pumpkin is a nutrient dense food that can be enjoyed in so many more ways than just pumpkin pie.
Now that the cooler weather has arrived I need a cozy, comforting, warm breakfast. I want a thick and creamy porridge I can drizzle with maple syrup and enjoy.
Since oatmeal is not on my meal plan right now, (I’m not eating grains) I created this Pumpkin Coconut Porridge. It’s creamy, thick, naturally sweet, easy to make and delicious.
It’s not exactly the same texture as oats but it’s a nice warm satisfying porridge with a good texture. And it’s really satisfying!
I shared this recipe in my Fall Nourishing Foods Fall Cleanse and everyone loved it so much I wanted to share it with you too!
Beauty Secret
Do you know that pumpkin helps keep your skin looking beautiful. Yes, pumpkin is full of Vitamin C and beta-carotene which helps boost collagen production keeping your skin soft and smooth. It helps reverse UV and free radical damage which are two major causes of discoloration and wrinkles.
Collagen can be added to this porridge. The collagen also adds more protein! A high protein breakfast keeps you satisfied all morning and prevents cravings in the evening. If you’re vegan you can add hemp protein.
Ingredients
There are only a few ingredients in this recipe. Bananas provide the sweetness. If you want it sweeter add maple syrup to the recipe or serve topped with maple.
- Pumpkin forms the base
- Shredded coconut creates the grain-like texture
- Coconut flour thickens it nicely
- Banana provides sweetness, mapley syrup can be added
- Pumpkin spice and cinnamon give it a warm pumpkin flavor
The recipe is easy because everything is make in one pot. All your have to do is mix everything together and simmer for 5 minutes and you have the perfect cool weather breakfast.
I love it so much I’ve been eating it for days. It stays 4-5 days in the refrigerator.
Great for meal prep. You can double or triple the recipe, store in pint size jars and then grab-and-go before work. Eat it cold or warm.
You can make half a recipe to use up pumpkin left over from other recipes. It’s also a good way to use up coconut milk.
How To Serve
Choose any toppings you like. I like coconut flakes and walnuts. Since it’s not very sweet, a drizzle of good maple syrup finishes it off just right. Chopped apples or pears would also be nice.
If you’re into pumpkin for breakfast be sure to try out Pumpkin Chia Pudding.
To enjoy pumpkin in your main dishes you may like Pumpkin Cashew Curry or my Comforting Moroccan Pumpkin Stew.
‘Food is a lot of people’s therapy – when we say comfort food, we really mean that. It’s releasing dopamine and serotonin in your brain that makes you feel good.’ ~Brett Hoebel
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Pumpkin Coconut Porridge
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
Pumpkin Coconut Porridge is a warm and satisfying grain free breakfast with the consistency of oatmeal and delicious taste of pumpkin. The recipe can be halved or doubled.
Ingredients
- 1 15-ounce can organic pumpkin puree (about 1 1/2 cups)
- 1 ripe banana, mashed
- 3 tablespoons coconut flour
- 2/3 cup shredded unsweetened coconut
- 2/3 cup water
- 1 cup full fat coconut milk or nutmilk of choice
- Pinch of salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon organic vanilla extract
- 2 scoops collagen or hemp protein (optional for extra protein)
- Optional Toppings: coconut flakes, walnuts, maple syrup, coconut milk, apples or pears
Instructions
- Combine the pumpkin puree, banana, coconut flour, shredded coconut, water, coconut milk, salt, cinnamon, pumpkin pie spice, vanilla and collagen (if using) in a medium size saucepan over low heat.
- Bring to a simmer, stirring frequently, until the mixture is thickened to the consistency of oatmeal, about 5 minutes.
- Spoon into serving bowls and top with whatever toppings makes you happy!
- Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat or serve cold.
Notes
- If you need to thin it out, just add a touch more water or coconut milk.
- You can make half a recipe to use up leftover pumpkin from other recipes.
- Double or triple the recipe, store in pint size jars and then grab-and-go before work. You can eat it cold or warm.
- Nutrition information is without collagen or toppings. If you add collagen there are 9 grams of protein in each serving.
- Prep Time: 5 minutes
- Cook Time: 5 miutes
- Category: Breakfast
- Cuisine: Paleo, Vegan, Gluten-Free, AIP
