Almond and Pumpkin Breakfast Porridge

Almond and Pumpkin Breakfast Porridge

  • Servings: 1
  • Difficulty: easy
  • Print

I like a meal that is easy to make, good for you and tastes great.



1 cup canned pumpkin (or homemade pumpkin puree)
⅓ cup almond pulp, leftover from making homemade almond milk
1 heaping tablespoon ground flax or chia seed
⅓ cup almond milk (plus extra as needed)
Pinch sea salt
½ teaspoon ground cinnamon
2 teaspoons maple syrup (if desired) (If your doing Whole30 make sure to leave this out)
Toppings: chopped nuts, cacao nibs, dried fruit, etc.


Add the pumpkin, pulp, flax or chia meal, almond milk, sea salt, and cinnamon to a small sauce pan. Whisk the ingredients together and heat over medium flame till they’re starting to bubble.

Reduce porridge to a simmer for a few minutes, stirring frequently. Remove from heat and drizzle with maple syrup.

Sprinkle with toppings as desired, and serve.

Makes a single serving.

I hope you enjoy this as much as I did! ❤


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