Paleo Pumpkin Pie Porridge

Fat
45g
Protein
14g
Carbs
29g

 

 

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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 and dried cranberries on hand, I would have added those too. The perfect chilly autumn morning breakfast. Mmmmm.

Pumpkin Pie Porridge | Our Paleo Life
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Paleo Pumpkin Pie Porridge

Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 2
Calories 590kcal
Author Kendra Benson

Ingredients

Instructions

  • 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.
  • When the mixture is just a little thinner than you want it, add the pumpkin puree, syrup, cinnamon, and nutmeg. Stir to combine.
  • Serve immediately and top with pecans and apples.

Nutrition

Calories: 590kcal | Carbohydrates: 40g | Protein: 14g | Fat: 45g | Saturated Fat: 3g | Sodium: 11mg | Potassium: 321mg | Fiber: 11g | Sugar: 21g | Vitamin A: 190.6% | Vitamin C: 5.7% | Calcium: 17.9% | Iron: 20%

 

 

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Last Updated 04/18/2019

12 Responses to “Paleo Pumpkin Pie Porridge”

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

    Reply
    • 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 🙂

    • Gonna try, thank you! 🙂

  2. I love that this recipe does not have eggs!

    Reply
  3. you could do this as a savory dish instead of polenta…time to experiment.

    Reply
  4. I made this with the leftover almond meal from making almond milk. This was THE BEST! Thank you for this recipe!

    Reply
  5. 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… 🙂

    Reply

  6. This is really good! I wasn’t expecting it to have so much flavor. Thank you!

    Reply
  7. This recipe is amazing! I wasn’t expecting it to be so good. Thank you for the wonderful recipe!

    Reply
  8. Can coconut flour replace the almond flour? Im allergic to almonds.

    Reply
  9. Wanting to try this! Have you made it the night before and heated it up the next day? Hoping to take it to work!

    Reply

  10. 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 🙂

    Reply

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