Paleo Pumpkin Pie Porridge

Please share:

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


  • 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


  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

Please share:

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

  3. 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… 🙂

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

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

  6. 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 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

You May Also Like
Slowcooker Minestrone Soup
Read More

Crockpot Paleo Minestrone Soup {with Instant Pot option}

We have enjoyed this soup both with and without the addition of the pork sausage, so it is both Whole30 and vegan friendly. This minestrone soup tastes even better than the endless soup from a certain chain restaurant, and you can make you own endless salad to go along with it.
Blueberries & Cream Gummies {by Our Paleo Life}
Read More

Blueberries & Cream Gummies – Paleo

My kids love these real-fruit, no-sugar gummies and I love that they're getting the benefits from gelatin and real fruit and not the nasty side-effects of corn syrup and artificial colors and flavors.