Pumpkin Pie Porridge (Paleo, AIP)

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It’s November and finally feeling like fall in Southern California! We are loving it. And on chilly mornings who doesn’t love a hot breakfast? At our house we can eat pumpkin something or hot porridge any time of year, but in the spirit of pumpkin everything going on right now, plus the fact I haven’t posted a recipe in ages I thought I would throw my pumpkin into the pot so to speak. I haven’t posted anything pumpkin related since this time last year, my own version of a Pumpkin Spice Latte, which you can find here: https://preciousbelovedblessing.wordpress.com/2014/11/24/pumpkin-spice-latte-dairy-free-aip-variaton-refined-sugar-free/.

I love porridge and hot cereal and miss oatmeal since going grain-free over a year ago and have made several paleo-friendly recipes that we like but I decided to combine the two. We tried a pumpkin porridge last year that we all enjoyed (including my husband who isn’t a porridge fan) and have made since, but it is loaded with nuts. I follow a version of the paleo diet called the Autoimmune Protocol and can have nuts, but they are a treat for me and I really have to limit the amount I eat or else suffer some pretty unpleasant consequences. Many others contain eggs or seeds, or frankly ingredients I find a little odd (cauliflower seems to be a popular choice and I haven’t gotten the gumption to try it yet). I have been trying a few of the so-called forbidden ingredients as of late, trying to reintroduce a few things, which I do every once in a while as my body continues to heal, to see how I do. I’ve had mixed results so when I can find something that will fill me up and taste good and be completely AIP I prefer that.

This version is nut, seed, dairy, egg, and nightshade free and contains several very healthy ingredients but tastes like a treat with texture really reminiscent of the oatmeal I miss. A few notes about the ingredients if you’re curious…or just skip ahead to the recipe! Lately when I cook I try to use things full of healthy fats and proteins; it is really hard for me stay strict AIP and feel satiated. Several of these really help with that.

Coconut contains fiber, which helps you fill up, and also stabilizes blood sugar (even if you don’t have blood sugar issues – which I do not – stable blood sugar makes you feel full and happy). It also contains a fair amount of protein, a bit of calcium, and even Vitamin C! When buying make sure you check the label; they often contain added sweeteners, preservatives or anti-caking agents. There should be just one thing in the ingredients list…coconut! You can make coconut milk yourself (I should really do a tutorial!), but right now my blender is broken so I am buying it. Make sure you find it in a BPA-free container; some contain additives like guar gum which some are sensitive to so keep that in mind when choosing a brand to buy.

You can use either fresh or canned pumpkin in this; did you know that pumpkin is one of the only foods that keeps its nutrients when canned (again, a BPA-free container). When using fresh you may need to adjust the liquid and use a little less, but it’s up to you. Pumpkin is a good source of carbohydrates (no, carbs are not bad for you!), and also is loaded with vitamins, fiber, mono-unsaturated fats, and even contain anti-inflammatory properties.

Collagen is high in protein and I add it to all kinds of things (I actually add it to my coffee or tea every morning!). It’s great for your hair, skin, and nails, as well as the tummy and other digestive issues, and even your hormones! Look for a good, clean source. I am currently using the Great Lakes brand, green can, but I have heard good things about the Vital Proteins brand as well.

Molasses I added for the flavor, but did you know it’s also a good source of iron, calcium, and potassium? Look for unsulphured and avoid any with added ingredients.

Even maple syrup has a few health benefits (the real stuff anyway). A darker, pure maple syrup is the best choice. Did you know it has up to 24 different antioxidants as well as vitamins like zinc, manganese, potassium, and calcium? We use it because we like the taste and it’s a healthier alternative to refined sugar or artificial sweetener. You could also use honey here if you wanted (I just thought the maple would compliment the pumpkin really well).

The spices pack a nutritional punch as well, believe it or not! All three are very anti-inflammatory (a big plus when dealing with autoimmune issues) but also protect your heart and can fight diabetes and are also a good source of antioxidants. And they taste great, giving it that spicy, yummy pie flavor.

I used Himalayan Pink Salt which contains more minerals than regular salt and is very detoxifying, but it’s a matter of personal preference.

But enough of all that! On to the good stuff!

Pumpkin Pie Porridge

Serves 1-2

¾ to 1 cup coconut milk (depending on how thick you like it)
3 Tablespoons coconut flour
2 Tablespoons finely shredded coconut
½ cup pumpkin puree
1 Tablespoon collagen powder
1 teaspoon molasses
1-2 teaspoons maple syrup (according to taste)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Pinch of ground cloves
Pinch of sea salt

Combine coconut milk, coconut flour and shredded coconut and whisk together to combine and remove the lumps. Bring to a boil then reduce to a simmer, cooking until thickened, about 2 minutes.

Remove from heat and stir in pumpkin puree then add remaining ingredients, stirring thoroughly to combine. Serve with your favorite toppings (I used chopped persimmons and pomegranate seeds here – very fall!). Add a little love and enjoy!

I made a single batch this morning and shared it with my four-year-old, but we often like to double this. Re-warm on the stove with a little extra coconut milk and it turns out great!

Have a great day,
Emily