Pumpkin Oatmeal Porridge

There is something so special in the early leaves drifting from the trees - as if we are all to be allowed a chance to peel, to refresh, to start again.  ― Ruth Ahmed in When Ali Met Honour


Little by little autumn is being established. The sun has become lazier. The wind carries chilliness and prompts the dry leaves to fall slowly into the floor on its way making a sweet & wistful scent in the air. There’s nostalgia but there’s also more clarity of vision.

Autumn to me has always felt like a new beginning to a path that has gone full circle. When the stillness of summer comes to an end and we return to our old and well known routines & rituals there is a while that life appears to be in a crazy trance before the changes settle in once again. We prepare ourselves for the reflective time that is approaching, compose some resolutions and release ourselves of old wounds and resentments. Autumn remind us somehow that all the work & struggles will be rewarded, that we will harvest what we plant, and how essential is the flexibility in life.

I absolutely love autumn! And since it's here, means that it’s the season of pumpkin Everything! I decided to make my oatmeal porridge with it. I choose Hokkaido pumpkin (red kuri squash), because it's probably my favourite, but you can use any other if you wish.  It’s an easy peasy and tremendous versatile breakfast. You can make-ahead and warm it up with a bit of milk.


Serves 4

1 cup old-fashioned oats

1 cup almond milk

2 cup water

5 tbsp homemade Hokkaido pumpkin puree*

2 tbsp maple syrup

Pinch of sea salt


Madeira banana

Pumpkin & Sunflower seeds

Maple syrup for drizzling (optional)


  1. Combine oats, milk, water and salt in a small pan over medium heat.

  2. Bring to a boil; reduce heat and simmer, stirring occasionally about 5 minutes. Stir the pumpkin puree and maple syrup until desired consistency. You might need to add a little bit of milk.

  3. Serve with the toppings.

* Notes: Cut the pumpkin in half and scrape out the seeds. Place the pumpkin pieces face down on a baking sheet and roast in a 180⁰C oven until tender. Peel the skin and blend the pumpkin until smooth.

Hope you enjoy this one. X