Sharing another favorite breakfast recipe which is a simple oatmeal porridge with pumpkin added to it. It almost feels like a warm comforting hug in a bowl and it tastes close to having an Indian kheer. So, it’s a double whammy of sorts for me.

It wasn’t until I started blogging that I gave pumpkin a chance in my kitchen. My mother used to make pumpkin curry and a pumpkin halwa besides an occasional pumpkin kheer. However, being a fussy eater then, I enjoyed none of these. But later my palate started appreciating different foods and flavours. I started adding it to my savouries and sweets.

So, what I do is, I roast the pumpkin and then puree it since canned pumpkin purée is not available here. And then I store it in small portions and freeze it. I use it for baking our favourite pumpkin bread or adding it to my chia pudding. The pancakes that I shared earlier too had pureed pumpkin added to it. Although for my gluten free savory pancakes, I prefer adding shredded pumpkin.

Use the search word ‘pumpkin’ by visiting the archives for more pumpkin recipes, both, savoury and sweet.

For Porridge

1 C Milk (dairy or dairy free)

2½ tbsp Quick Cooking Oats

½ tsp Sweetener of your choice (I prefer agave nectar)

A pinch of Cinnamon Powder

3 tbsp Roasted Pumpkin puree


2 Walnuts, roughly chopped

½ tsp Cacao Nibs

8 – 10 dried Blueberries

8– 10 dried Cranberries

1 dried Fig, chopped

A few slices Apple

Pour the milk in a sauce pan and place it on medium heat.

Once the milk comes to a boil, reduce heat and add oats.

Cook oats stirring them all the while till the mixture begins to thicken (the cooking time will depend on how thick or thin you like your porridge)

Stir in the cinnamon and remove the pot from heat.

Stir in the pumpkin puree (I don’t cook the puree with porridge since I used home-made roasted pumpkin puree)

Decant the contents in the serving bowl. (You can serve the porridge warm, hot or cold with toppings of your choice)

Scatter the toppings on the porridge and drizzle it with honey or agave. Enjoy the bowl of healthy deliciousness!

Serves – 1

Note – You can use seasonal fruits for topping your porridge.

Note – Had I not run out of it, I would have added some shredded dried coconut (khopra) to this porridge. It pair really well with the pumpkin.

Note – The amount of toppings mentioned is the amount that I prefer to add to my porridge.

Thanks for your visit and see you soon again, with another exciting recipe!


  1. I love eating oatmeal for breakfast, especially in the fall and winter. The idea of adding pumpkin puree would be perfect for fall! Delicious idea!

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