• Laura

Pumpkin Spice Porridge

A perfect warm start to an autumn day: a spiced pumpkin porridge with fresh pumpkin puree and amazing toppings. It is healthy, gluten free, super creamy, low in added sugar and full of flavor. To make this porridge I used a certified gluten free oat flour and flax seed flour for added fiber and nutrients.

In this recipe I only added one teaspoon of dark muscovado sugar, an unrefined cane sugar that contains natural molasses and has an amazing depth of flavor - it is both sweet, slightly salty and bitter at times. If you can get your hands on some of it, I highly recommend it. If you can't access it, you can substitute it with your favorite sweetener, or leave out the sugar completely - I've made this porridge without any added sugar and it turned out great as the pumpkin already has a natural sweetness to it.

To spice the porridge, I used ground cinnamon, freshly ground clove buds, and fresh ginger. You can also use ground ginger and modify the spice amounts to your liking. The trick to getting this porridge super creamy is an addition of one whole egg - not only will this up the protein content of the breakfast and keep you full longer, it will turn the porridge into a creamy, melt-in-your-mouth party.

For the toppings, I used a good quality dark chocolate, homemade pomegranate jelly since the flavor of pomegranate goes really well here (you could even use fresh pomegranate seeds to top the porridge), homemade pumpkin seed butter and more pumpkin seeds. You can substitute these toppings with your favorite nut butter and jelly, but this combination is tried and tested and it works!

A bowl of pumpkin puree with dark muscovado sugar, a whisk and some cloves, and two bowls of oat and flax seed flour lie on the dark kitchen counter. Shot from above.
Some of the ingredients used to make this porridge: pumpkin puree, muscovado sugar, oat flour, flax seed flour, cloves.


150 gr pumpkin puree

150 mL milk

1 tsp dark muscovado sugar

2 tbsp oat flour

1 tbsp flaxseed flour

1 egg

cinnamon, cloves, ginger


pomegranate jelly

pumpkin seed butter

pumpkin seeds

dark chocolate


A whisk is in the air, while porridge drips from it.
The consistency your porridge should be of, after adding the egg and cooking it through.


1. If you don't have pumpkin puree ready, simply take some baked pumpkin and puree it in a food processor.

2. Place the pumpkin puree and sugar in a small pot and add milk, Mix well and put on low heat.

3. Add the oat flour, flaxseed flour and mix well. Then add in spices - you can use however much you like to taste. I used a teaspoon of ground cinnamon, a couple of clove buds that I crushed right before adding to the mixture, and around 1 cm of fresh ginger.

4. Remain cooking it on low heat with constant stirring. Once the flours and spices have been mixed into the puree thoroughly, add one whole egg to the mixture and mix in in immediately and vigorously to avoid random pieces of cooked egg in your porridge.

5. Once you add the egg, the mixture will start to thicken quite quickly. Keep mixing until it thickens up to a lovely creamy consistency and the porridge falls from the whisk slowly.

6. Serve immediately. Top with jelly (I used my homemade pomegranate jelly), pumpkin seed butter, additional pumpkin seeds, dark chocolate and sprinkle with more cinnamon.

Bon appetit!

If you make this porridge, please take a photo and use #cuisineshobaine and tag me @lavieshobaine so I can see your creations and shower them with likes! :)