Pumpkin Porridge Prepared with Oatmeal or Quinoa

by Diane, M.P.H, M.S.


Pumpkin Porridge with Quinoa 

A delicious, satisfying breakfast high in protein and fiber and heart-healthy meal for lunch or dinner with fresh fruit.

Oats are heart-healthy, nutritious whole grains with their bran intact and signicant fiber content. Half of their fiber is insoluble, aiding digestion, and the other half is soluble, lowering cholesterol.

While not really a grain, quinoa is cooked and eaten as one. Quinoa cooks quickly in 15 minutes or less, is high in minerals and one of the best sources of plant protein. Always rinse quinoa with cold, running water until the water  runs clear to remove any bitter saponins.

Pumpkin Porridge with Oatmeal

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Cook time: 
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Servings: 4-8


  • 1 15-ounce can or 16-ounce carton unsweetened pumpkin
  • 2 cups low-fat milk ( You may substitute almond, rice, soy, or coconut milk)
  • 2 cups water
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt (optional)
  • 2 cups quick cooking or Old Fashioned oatmeal (not instant)
  • 2 tablespoons raisins, chopped dates, figs
  • Honey or maple syrup for drizzling
  • Chopped (toasted or untoasted) almonds, peanuts, pecans, walnuts, pumpkin seeds, etc. (optional)


  1. Whisk together pumpkin, milk, water, spices, and salt in a large saucepan set over high heat. Bring mixture to a boil.
  2. Add oats and lower heat. Stirring often, cook for 20 minutes, or until oats are tender and cooked through.
  3. Ladle porridge into bowls and drizzle with honey or maple syrup.
  4. Sprinkle with chopped nuts if desired.

Pumpkin Porridge with Quinoa: 

Prep time: 
Cook time: 
Total time: 
Servings: 2-4
  • 1 cup dry quinoa, rinsed and drained
  • 1 3/4 cup water
  • ½ cup unsweetened pumpkin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2-4 tablespoons honey or maple syrup
  • Organic raisins, chopped dates, figs
  • 1/4 cup chopped nuts (optional)
  1. Place drained quinoa in a 2-quart saucepan over the stove and add 1 3/4 cup water. Bring mixture to a boil, then cover and reduce heat to low, allowing  quinoa to cook for up to 15 minutes, or until all of the liquid has been absorbed.
  2. Stir in pumpkin, cinnamon, ginger, cloves, honey or maple syrup, adjusting flavors to taste, if necessary.
  3. Serve warm with raisins, chopped dates, figs and/or chopped nuts sprinkled on top.

Variation: For creamier pudding, replace water with low-fat or non-fat milk, coconut or almond milk.

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