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
Scale
- 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