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Breakfast recipe · from the recipe book

Pumpkin Spice Almond Milk Porridge

Creamy, warmly spiced oats stirred with pumpkin puree and maple, topped with crunchy toasted pecans and pepitas.

Pumpkin Spice Almond Milk Porridge

Ingredients

  • 4 cups320 gOld-fashioned rolled oats
  • 3 cups (710 ml)800 gAlmond milk, unsweetened
  • 1 cup240 gWater
  • 1 cup245 gPumpkin puree, canned
  • 2½ tbsp50 gMaple syrup
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ¼ tsp0.5 gGround nutmeg
  • ⅛ tsp0.3 gGround cloves
  • ⅛ tsp1 gSalt
  • 1 tsp4 gVanilla extract
  • ⅓ cup chopped40 gPecanschopped
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 8½ oz240 gPlain Greek yogurt, nonfat

Steps

  1. Chop the pecans first so they are ready to toast.
  2. Set a large pot over medium heat, add the pecans and pumpkin seeds, and toast, stirring, for 3 to 4 minutes until fragrant; transfer them to a bowl and set aside.
  3. In the same pot, combine the almond milk, water, pumpkin puree, cinnamon, ground ginger, nutmeg, cloves and salt, and whisk until smooth.
  4. Bring the pumpkin mixture to a gentle simmer over medium heat, then stir in the oats.
  5. Cook the oats, stirring often, for 5 to 7 minutes until thick and creamy.
  6. Take the pot off the heat and stir in the maple syrup and vanilla.
  7. Divide the porridge among four bowls, top each with a quarter of the Greek yogurt, and scatter a quarter of the toasted pecans and pumpkin seeds over each bowl.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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