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5 from 2 votes

Almond and Pumpkin Breakfast Porridge (gluten free, grain free, vegan)

Author - Gena Hamshaw


  • 1 cup canned pumpkin or homemade pumpkin puree
  • 1/3 cup almond pulp leftover from making homemade almond milk
  • 1 heaping tablespoon ground flax or chia seed
  • 1/3 cup almond milk plus extra as needed
  • Pinch sea salt
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons maple syrup if desired
  • 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.