Pumpkin Porridge

I make this on Sunday evening and eat it all week for breakfast because the amount of time I would spend stirring my oatmeal and starring into the abyss was really cutting into my internet reading time.

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Pumpkin is also incredibly good for you, lots of fiber, vitamin A and C, and Potassium. You are basically eating a salad for breakfast. Also it kind of tastes like pumpkin pie.

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Recipe:

1 28 ounce can of pumpkin

28 ounces of milk (I use cow but I have also had success with almond, coconut and soymilk), just fill the can up with milk

1 Tbs. butter or coconut oil

1 Tbs. sugar (I use coconut sugar but I am pretty sure this is a for fake health food trend as sugar is pretty much sugar)

1/3 c. chia seeds

1 tsp. salt

1 Tbs. cinnamon

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Put all of the ingredients into a pot, simmer for 25 min. (with a lid on because pumpkin spits everywhere!), add 1 tsp. vanilla at the end (so that it doesn’t cook out) and then leave in your fridge when it has cooled. Garnish as you would oatmeal. I usually top mine with some peanut butter and some fruit if I have it.

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Dana is a graduate student and nanny in New York City

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One thought on “Pumpkin Porridge

  1. Pingback: Dana’s morning routine | ladies of habit

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