Pumpkin Almond Porridge

Remember how I said I love all things pumpkin? Well I was smart a stocked up on pumpkin before it got expensive again now that Thanksgiving/fall is over and winter in finally here. This is one of my favorite breakfasts and I wish I got to eat it more often. But pumpkin just ins't around for most of the year, unfortunately.

Anyway, it is now winter. There is now snow in Utah. Hooray. And if I didn't already love oatmeal, now I really love having a warm breakfast on cold mornings. There are two ways you can make this meal. You can have it serve two by following the recipe below. Or, you can have it serve one by omitting the oats and the water and cutting the amount of pumpkin and chia seeds in half. It makes this dish 100% paleo and gluten free (unless you use gf oats) when you make it that way as well.

I eat it both ways. Both ways are delicious. I actually just barely started making it with oats because I didn't have enough almond meal to make breakfast for myself, my husband, and son. And it worked like a charm. So play around with how you like this dish best and let me know what you come up with in the comment section below. Enjoy.

Ingredients (serves 2)

1/4 c Almond Meal

1/2 c Oats

3/4 c Almond Milk

1 c Water

6 T (heaping) Pumpkin Puree

2 tsp Chia Seeds

Cinnamon, to taste

Ground Ginger, to taste

Ground Nutmeg, to taste

Dash of Salt (optional)

Pure Maple Syrup, to taste

1 Banana, sliced

Directions

1. Combine almond meal, oats, almond milk, water, pumpkin, chia seeds, cinnamon, ginger, and nutmeg in a small sauce pan over medium heat. Stir to combine.

2. Bring to a simmer and stir until liquid is absorbed and almond meal and oats are soft.

3. Pour into a bowl and top with maple syrup, salt, and bananas

4. ENJOY

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