Pumpkin-cinnamon porridge
When temperatures drop, the leaves change color, and the morning mist hangs in the air, it's time for a warming breakfast. That's where pumpkin cinnamon porridge comes in. Creamy, aromatic, and packed with healthy ingredients, it's the perfect start to the day—or a sweet snack between meals.
This recipe is vegan, sugar-free, easy to prepare, and combines the best flavors of autumn in one bowl.
Why Pumpkin Cinnamon Porridge Is So Special
Many people only know porridge in the classic version with oats, milk, and fruit. But pumpkin takes breakfast to a whole new level.
Seasonal: Pumpkin is in season in the fall and is inexpensive and versatile.
Healthy: Rich in beta-carotene, fiber, and minerals.
Warming: Cinnamon and oats provide energy and a cozy feeling.
Sugar-free: The sweetness comes from pumpkin and, optionally, some date syrup or banana.
Flexible: Can be topped with nuts, fruit, or purees as desired.
Ingredients (for 1 serving)
50g rolled oats (fine or semi-skimmed)
150ml oat milk (or other plant-based milk)
100g pumpkin puree (homemade or canned, unsweetened)
1 tsp cinnamon
1 tsp date syrup or maple syrup (optional, for more sweetness)
Toppings: chopped walnuts, apple slices, coconut chips, almond butter
👉 Tip: If you prefer a creamier texture, replace some of the milk with coconut milk.
Preparation
1. Cook the base: Bring the oats and plant-based milk to a boil in a small saucepan. Simmer for about 3-5 minutes while stirring.
2. Add the pumpkin: Stir in the pumpkin puree and cinnamon. Simmer for another 2-3 minutes until creamy.
3. Sweeten & refine: Sweeten to taste with date syrup or half a mashed banana.
4. Serve: Pour the porridge into a bowl and garnish with your desired toppings. Enjoy warm immediately.Tipps & Variationen
Pumpkin Spice: For a full autumnal feel, simply use a pumpkin spice blend (cinnamon, nutmeg, cloves, ginger) instead of cinnamon.
High in protein: Enhance with a spoonful of plant-based protein powder – ideal after a workout.
Fruity: Bake in apple or pear slices for a natural sweetness.
Crunchy: Top with granola or chopped nuts.
Meal prep: Pour porridge into glasses and store in the refrigerator – simply heat it up the next day or enjoy it cold.
Why pumpkin is so healthy in porridge
Pumpkin is a true superfood – and often underestimated.
Beta-carotene: A precursor to vitamin A, it's good for skin and eyes.
Fiber: Supports digestion and ensures long-lasting satiety.
Minerals: Potassium, magnesium, and iron for energy and muscle function.
Low in calories: Despite its creaminess, it's very light and easily digestible.
Combined with oatmeal, which provides complex carbohydrates and plant-based protein, this creates a breakfast that will keep you full and energized for a long time.
Frequently Asked Questions (FAQ)
Can I make pumpkin puree myself?
Yes! Simply cut Hokkaido or butternut squash into pieces, steam or bake them until soft, and then puree them. It will keep in the refrigerator for 3–4 days.
Can I use canned pumpkin?
Yes, but make sure it's unsweetened. "Pumpkin pie filling" is common in the US, but it contains sugar.
Can I eat the porridge cold?
Definitely. Let it sit in the refrigerator overnight for autumnal overnight oats.
Which milk alternative works best?
Oat milk makes the porridge extra creamy, almond milk slightly nutty, coconut milk exotic.
Is the recipe gluten-free?
Yes, if you use gluten-free rolled oats, the porridge is completely gluten-free.
Conclusion
Pumpkin cinnamon porridge is more than just breakfast. It's a comforting snack that warms, nourishes, and makes you happy.
Vegan & sugar-free
Seasonal & healthy
Quick & flexible
Perfect for fall & winter
= Whether in the morning, as a midday snack, or even as a healthy dessert – this porridge is always a good choice.
