Wholesome Pumpkin Porridge (Printable Version)

Creamy pumpkin and oats blended with cinnamon, nutmeg, and maple syrup for a cozy, nourishing start.

# What You'll Need:

01 - 1 cup rolled oats

02 - 2 cups milk (dairy or unsweetened plant-based)

03 - 1 cup unsweetened pumpkin purée

04 - 2 tablespoons maple syrup or honey

05 - 1 teaspoon ground cinnamon

06 - 1/4 teaspoon ground nutmeg

07 - 1/4 teaspoon ground ginger

08 - 1/8 teaspoon ground cloves

09 - 1 teaspoon vanilla extract

10 - 1/4 cup toasted pumpkin seeds

11 - 1/4 cup dried cranberries or raisins

12 - 2 tablespoons chopped pecans or walnuts (omit for nut-free)

13 - Extra maple syrup for drizzling

01 - In a medium saucepan, combine rolled oats and milk. Bring to a gentle simmer over medium heat, stirring occasionally.

02 - Stir in pumpkin purée, maple syrup, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Mix well to combine.

03 - Reduce heat to low and cook, stirring frequently, for 8 to 10 minutes or until the oats are creamy and tender.

04 - Taste and adjust sweetness or spices as desired.

05 - Divide porridge into bowls. Top with pumpkin seeds, dried cranberries, nuts, and a drizzle of maple syrup if desired. Serve warm.

01 -

This cozy blend of creamy pumpkin and hearty oats feels like a secret recipe passed down just between friends
It’s my go-to fall breakfast because it’s nourishing, quick, and smells like comfort captured in a bowl

02 -

Use unsweetened pumpkin purée to keep control over sweetness and avoid any watery texture
Cooking over low heat and stirring often transforms oats into that perfect creamy consistency without burning

03 -

Don’t rush the cooking; letting oats slowly absorb the flavors yields the creamiest porridge
The secret to depth is freshly ground spices—pre-ground can lose their punch and freshness