Pumpkin Week: Pumpkin Porridge (N[oatmeal])

Pumpkin Week: Pumpkin Porridge (N[oatmeal])

¼ cup almond flour

1 Tbl hemp hearts

1 tsp ground flax seed

2 Tbl pumpkin puree (or leftover pumpkin pie filling)

¼ cup water

Pinch salt

Optional:

  • Chopped toasted nuts

  • Toasted sunflower or pumpkin seeds

  • Coconut

  • Maple syrup or honey


  • Combine everything into a microwave-safe bowl and zap for 1 minute.  Keep your eye on it as you may need to stop and stir halfway through if it looks like it’s going to overflow (like oatmeal sometimes does).

  • Top with a few more toasted nuts or devour as is.


This is a single serving recipe.  It’s quite nutrient-dense when you add in all the optional bits, so watch out if you’re aggressively counting calories.  

I had some leftover filling after I filled my Chaga Chai Pumpkin Pie and used that. If you use plain pumpkin puree, you may wish to add a little cinnamon as well.

Multiplying this recipe into one big baked custardy thing to eat all week seems like a good option as well, although it may be too similar to this pumpkin custard. I was mostly looking for a quick lower carb version of oatmeal that I could zap easily in the microwave instead of oatmeal. Let me know what you think of it!


Happy eating!


 


Mrs. Johnson's 3rd Grade Cookbook

Mrs. Johnson's 3rd Grade Cookbook

Pumpkin Week: Pumpkin Orange Jellies

Pumpkin Week: Pumpkin Orange Jellies