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
Chopped toasted nuts
Toasted sunflower or pumpkin seeds
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!