Description
This Pumpkin Pie Porridge is a fall-themed twist on my original Grain-Free Porridge recipe. It’s a macro-balanced breakfast option that’s easy to prepare and will keep you full for hours.
Ingredients
Scale
- 1/2 cup coconut milk
- 1/4 teaspoon vanilla extract
- 4 drops monk fruit extract or 1 tsp liquid sweetener (see notes)
- 2 scoops collagen peptides
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup pumpkin puree
- 1 tablespoon shredded unsweetened coconut
- 1 tablespoon almond flour
- 1 tablespoon ground flaxseed
- 1 tablespoon chia seeds
Instructions
- Add all the liquid ingredients to a small saucepan, set to medium-low heat.
- Next, add the collagen and pumpkin pie spice and whisk.
- Add the pumpkin puree and remaining ingredients and whisk again until combined.
- Simmer on medium-low heat until the paleo oatmeal is bubbly and thick.
Notes
- Coconut Milk – You can use any dairy-free milk (homemade almond milk works great) in place of the coconut milk, but I like the extra creaminess and healthy fats it provides.
- Sweetener – I used monk fruit drops in this recipe, but date syrup, maple syrup or honey would work as well.
- Pumpkin Puree – Feel free to substitute the pumpkin for butternut squash or sweet potato puree.
- Prep Time: 5
- Cook Time: 5
- Category: breakfast
Keywords: grain-free porridge, grain-free oatmeal, n’oatmeal, grain-free hot cereal. pumpkin recipes, fall recipes