Multigrain-Pumpkin-Porridge

Hey there :)

So at the moment weather here is rainy, it’s dark and cool and I haven’t seen the sky for a while.. Or it has changed it’s color to grey, I don’t know. And as the weather got cooler I wanted something warmer for breakfast so I made a porridge. Haven’t done that in a while. And as I feel it’s still pumpkin season and I still have some pumpkin puree I stirred in some of it. Makes for a nice color and comfort food feeling ;) For obvious reason cinnamon needed to get in there as well and for some anti-inflammatory action I also went for a teaspoon of turmeric. And I am totally into using a diversity of grains as they have some different minerals to them and stuff, but going for all quinoa or millet or whatever should work as well.

What I got was a nice warming breakfast bowl, barely sweet but with loads of good stuff to fill you up and nourish. Nomnom. For me.

I have to admit though, as I wanted my boyfriend to have some, after trying he was just like “With a breakfast like that I would go back to bed immediately”. Meh. Well, not that I have something against going back to bed (Actually, always the right choice if you ask me), I guess it means he didn’t like it all that much. So this might not be a crowd-pleaser. But if you like pumpkin and porridge and you are a bit on the healthy-wagon, I think it’s worth a try. And if you like your breakfast sweeter, just use more maple syrup.

If you have leftovers, they last in the fridge for at least 3 days and can be warmed up again in a heartbeat. Maybe you need to add a splash of almond milk or any other liquid again. If you forget or don’t bother soaking the grains, you can make it without soaking, but it needs about 10 minutes more time and a bit more liquid. But I personally prefer soaking as it also enhanced the nutrition value of the grains. But your choice :)

Recipe

prep time: about 20 minutes +++ serves: 4

Ingredients

• ¼ Cup / 45g millet
• ¼ Cup / 45g quinoa
• ¼ Cup / 45g buckwheat grains
• ¼ Cup / 30g amaranth
• 2 Tbsp. sunflower seeds
• 1 ½ Cup / 370ml almond milk + more as needed to thin out
• 5 generous Tbsp. pumpkin puree of choice
• 2 Tbsp. maple syrup
• ¼ tsp. ginger, finely ground
• 1 tsp. cinnamon
• 1 tsp. turmeric
• 1 tsp. vanilla extract

topping suggestions: pomegranate seeds, pumpkin seeds, cacao nibs, pear slices, granola, banana slices

 

Instructions

In a big bowl mix together all the grains and seeds and fill with water. Let soak over night.

The next morning thoroughly rinse the grains and place in a small pot. Add the rest of the ingredients and stir to combine.

Bring to boil and then reduce heat to medium-low. Let simmer for about 15-20 minutes. Add some more almond milk if you want a smoother consistency.

Adjust spices and sweetness to taste.

Spoon into bowls and add desired toppings and drizzle with some more maple syrup and cinnamon. Enjoy still warm :)