Sometimes comfort trumps convenience and habit. I have a handful of other recipes I planned on sharing before this grain-free pumpkin walnut porridge, but this recipe just seemed to fit the theme of the past few weeks much better so I bumped it up in the queue.
This grain free porridge makes a hearty bowl of comfort food for breakfast! For more gluten free pumpkin breakfasts, make Fluffy Gluten Free Pumpkin Pancakes or a Pumpkin Spice & Apple Dutch Baby.
Quick Look: Grain-Free Pumpkin Walnut Porridge
⏲️Ready In: 20 Minutes
🍽Servings: 1-2
🥗Nutrition: 791 Calories / 23g Protein
🥘Main Ingredients: Pumpkin puree, Walnuts, Eggs, Coconut
📋Dietary Notes: Gluten free, Grain free, Dairy free, Vegetarian
⭐Why You'll Love It: Porridge without the grains, this savory breakfast relies on walnuts and pumpkin to make a hearty morning bowl!
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Typical porridge isn't a paleo food - traditional recipes use grains as the base. Of course, though, the paleo world has come up with a way around that so those of us who avoid grains can still enjoy a comforting, warm bowl of porridge for breakfast. And many of them, like this version, is still pretty dang nutritious - always a bonus.
Last week left me begging for comfort food.
I'm going to be honest - it was one helluva week.
A death in the family followed by my mate needing a hospital stay. A week-long stretch of tragedy threatening to cause chronic stress.
Oh - and at the beginning of the downfall, my glasses snapped in half.
The details are just too much to type here...so, if you want to find out more about all of that, I've decided to post a little life update later on this week that provides a little more info about all of that (and my strategy for continuing to smile and love life).
To sum it all up, I've been in need of some comfort food.
And even though I first came up with this recipe before shit hit the fan, I've since been making this pumpkin walnut porridge quite a bit. It doesn't take much time and is surprisingly nutritious for being a porridge/oatmeal knock-off. The ½ cup of pumpkin in this recipe provides 100% of your daily recommended Vitamin A - essential for vision health. The beta-carotene in pumpkins may also help protect against cancer and help support healthy skin. It's also high in potassium and Vitamin C. Walnuts contain many uncommon antioxidants, as well as a healthy dose of Vitamin E. The addition of the eggs help boost the protein content of this porridge...and just like that, you've got a pretty well-rounded breakfast that's perfect for cool autumn mornings. Plus, it tastes pretty dang great, too. Can't forget about that!
I can easily whip up this porridge in the morning before work and it keeps me full until lunch. Really, there's not much else I could ask for! Except...bacon.
If you don't want the eggs, you can just omit them. I like adding them in for a protein bump, but don't be afraid that the recipe will be ruined if you leave them out for some reason.
So there you have it. Perfect autumn comfort food. Have at it, folks!
More gluten free pumpkin recipes
Did you try this grain-free porridge recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
Print📖 Recipe
Grain-Free Pumpkin Walnut Porridge
- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Total Time: 13 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
- Diet: Gluten Free
Ingredients
- ½ c walnuts
- ½ c pumpkin puree
- ½ c boiling water
- ¼ c shredded coconut
- 2 Tb maple syrup
- ½ tsp cinnamon or pumpkin pie spice
- 2 eggs, whisked
Instructions
- Add all ingredients except eggs to a high-powered blender and blend until smooth.
- Transfer to a small pot and heat over medium heat, stirring occasionally until the mixture begins to thicken.
- Add the whisked eggs and slowly stir to combine. Continue stirring for 3-5 minutes so the egg cooks through.
- Serve in a large bowl and garnish with extra maple syrup or walnuts, if desired.
Nutrition
- Serving Size: 1 large bowl of porridge
Kristin says
I'm sorry you are going through a stressful time. Loved this recipe. I subbed pecans for walnuts just because I love them so much and found them in my freezer before finding the walnuts. And I only used about 1 1/2 tsp honey instead of the maple syrup. I needed a change from my usual egg breakfast. And love a nice hot cereal on these cold autumn days! This hit the spot! Thanks!
Chelsea says
Kristin, I'm so glad to hear you liked it! Subbing pecans sounds like an excellent idea - I may have to try that next. I agree - it's so nice to have hot cereal on cold autumn mornings. Thank you for stopping by!
Kristin says
Thanks! Oh and I cut the recipe in half and was plenty full til lunch. But I'm thinking of making up what is left of that can of pumpkin and freezing in individual portions. I have a feeling it won't last long! Thanks again!