Paleo Pumpkin Pie Porridge

Say that 5 times fast. I feel like I’m Pippi from Mr. Popper’s Penguins: “This is possibly the perfect prime provision” (translation: “this is the best breakfast”). Yeah, I searched the thesaurus for a while to get those words. I’m only a little embarrassed to admit that.

So anyway, I recently ran out of eggs, which is actually quite impressive considering I usually buy 8-10 dozen eggs at a time. But it happened and Sunday morning rolled around and I had nothing to make for breakfast. In addition to running out of eggs, I also had no sausage or thawed meat of any kind. I did have bacon, because I can’t allow myself to run out of bacon. I try to always keep a 2 lb buffer, just in case.

So I raided the fridge for what I could possibly make into breakfast. I thought “I could make Fauxtmeal” but then remembered that had eggs in it, so that was out. I saw the bag of almond flour and thought back to the cold mornings with hot cream of wheat and wondered if I could make a hot cereal like that out of almond flour. The texture seemed like it could work. But I can’t just leave well enough alone. I had thawed some pumpkin puree a couple days before, so you know that was going in the cereal. While the texture isn’t identical to the cream of wheat stuff (and I didn’t expect it would be), it’s pretty close. At first, the kids were unsure, just because it was different, but they quickly realized how good it was and all asked for a second bowl (good thing I made a double batch).

You could certainly top this with anything you wanted, but I think it was just perfect with the apples and pecans. If I had any dried cranberries on hand, I would have added those too. The perfect chilly autumn morning breakfast. Mmmmm.

Paleo Pumpkin Pie Porridge

Paleo Pumpkin Pie Porridge

Yield: 2
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes

Ingredients

  • 1 cup Water
  • 1 cup Almond Flour
  • 1/2 cup Pumpkin Puree
  • 2 Tbsp Maple Syrup
  • 1/2 tsp Vanilla Extract
  • Dash Salt
  • 1/2 tsp Cinnamon
  • Dash Nutmeg
  • 1/2 cup Pecans, roughly chopped
  • 1/2 Sweet Apple, diced

Instructions

  1. Bring water and salt to a rolling boil. Add the almond flour and lower the heat to medium. Continue cooking, stirring frequently, until the water is absorbed and the mixture has thickened, about 15-20 minutes.
  2. When the mixture is just a little thinner than you want it, add the pumpkin puree, syrup, cinnamon, and nutmeg. Stir to combine.
  3. Serve immediately and top with pecans and apples.
Nutrition Information:
Yield: 2
Amount Per Serving: Calories: 606Total Fat: 47gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 0mgSodium: 89mgCarbohydrates: 41gFiber: 13gSugar: 22gProtein: 15g

Nutrition is calculated by a third party and may not be 100% accurate

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12 comments
  1. Looks (and probably tastes) amazing! I only have one question: could the almond flour be homemade? More like almond meal… I hope so. 🙂

    1. I would assume you could, it would just have a slightly different texture due to the more coarse meal. I bet it would be just as good 🙂

  2. I backpack a lot and used to soak steel cut oats overnight for a warm hearty breakfast. I have been looking for a suitable replacement.. Going to try this – dehydrate it and top with dehydrated apple pieces and walnuts… 🙂

  3. 5 stars
    I was a little skeptical at first but my husband loves pumpkin so I was willing to give it a try. It was WONDERFUL!!! I literally had to make a second batch because all of us ate the first one up so fast! Thank you for a wonderful recipe especially during this fall season 🙂

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