Pumpkin Porridge [Gluten-free, soy-free]

We all know autumn is the crazy pumpkin season. First of all there is Halloween, but as the days get colder the warming pumpkin spice gets more popular by the day. I have been a big fan of making this porridge lately. It is really nice and filling, perfect for breakfast. You all know I love having sweet breakfasts, and this one is not an exemption. However, it still has an interesting tanginess going on, and I think it is SO, SO good!

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I am not really used to having pumpkin at all, as that is not something I ate much of back in Norway. I even think I have just carved pumpkins once or twice in my life. Now when I live on my own I sometimes buy an actual pumpkin. It is really nice roasted and used in salads. I also use it it in soups and stews. I have even made wholemeal pumpkin scones with it. The options are endless! However, canned pumpkin is obviously a bit more convenient. I aim to always have a can in my cupboard in case I just need some quick pumpkin purée, like in this recipe.

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Nevertheless is pumpkin a great thing! I really do not understand why I have not been properly introduced to it until I moved away from Norway. It contains a lot of potassium as well as being a BOMB of vitamin A! In addition to that it also contains a fair amount of calcium, iron and magnesium, and it is also low in calories. The colour is so nice and vibrant, making it an amazing food for healthy and glowing skin.

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Ingredients:

  • 1 cup / 107g porridge oats
  • 1 tsp / 2g cinnamon
  • 1 tsp / 2g allspice
  • 1/2 tsp / 1g nutmeg
  • 1/4 scoop / 10g Sunwarrior Illumin8 Vanilla Bean Protein *
  • 1 tsp / 2g maca powder (Optional)
  • 1 cup / 236ml Alpro Coconut Milk (Or any other plantbased milk)
  • 1/4 cup / 59ml water
  • 1/2 cup / 135g pumpkin purée
  • Juice of half a small lemon

Directions:

  1. Mix all the dry ingredients together in a medium-small pan.
  2. Add in the milk, water, pumpkin and lemon juice.
  3. Cook on medium heat for 5-10 minutes or until it reaches your desired consistency. Make sure to keep stirring to avoid that it burns.
  4. Transfer to a bowl and serve with your favourite toppings. Here I used banana, raisins, vanilla cashew butter and a drizzle of maple syrup.

Macro nutrients:

  • Carbohydrates: 99,7g
  • Fat: 11,5g
  • Protein: 21,2g

* If you do not use vanilla protein powder, I would try substituting it with 1 tsp vanilla extract and 1/2 tsp cardamom. If you try it, let me know how it turns out!

Kennet x

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