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I love a good porridge. This recipe for nourishing porridge with pumpkin has some stand-out features. I wanted to create a warming porridge, full of supportive, healthy ingredients. I chose pumpkin, walnuts, and black sesame seeds to be the stars of this porridge.

The grains are soaked overnight, so this porridge comes together in about twenty or thirty minutes. I like morning dishes like this. I start the porridge while I tidy the kitchen. I also make school lunches or finish getting ready for the day. Porridge requires minimal attention, needing just an occasional stir. It is wonderfully satisfying to sit down to a warm bowl for breakfast without much effort.

This is a great porridge to make a large portion of and refrigerate for weekly breakfasts. You can also freeze it in individual portions for a quick warm breakfast.

Pumpkin’s natural sweetness pairs beautifully with this porridge recipe’s spices, grains, and honey. It adds an extra layer of creamy silkiness and some earthiness

If you are new to the porridge world, read my ‘How to make porridge using any grain‘ post. The post will help you adjust the pumpkin porridge recipe below using different grains and seeds. Like my other porridge recipes, I made this a 3-grain porridge. Using 3 different grains allows for a nice contrast of textures and flavors.

Here are the grains I use in this porridge with pumpkins and a little about why I chose them:

When using a grain like kamut or farro, make sure to soak it overnight.

If you don’t have Kamut, you can make the ratio 1:1 for the buckwheat and oats. Or substitute farro, spelt, or wheat berries. If you do substitute you will need to cook the porridge about 10-15 minutes longer.

Walnuts and black sesame seeds are high in antioxidants and fiber. Walnuts also have omega-3 fatty acids and are a good source of protein. Black sesame seeds are rich in healthy fats, iron, and magnesium and are a great source of calcium.

Walnuts have a slightly bitter, earthy flavor. This flavor gives depth to the porridge. It is especially notable when paired with the sweetness of the pumpkin and honey.

Black sesame seeds have a slightly stronger, more intense flavor than regular sesame seeds. They offer a rich, nutty taste with a hint of sweetness. This taste pairs beautifully with the pumpkin and spices in this porridge recipe. The seeds add a mild crunch and contrast the soft and creamy texture of the grains and pumpkin. Their deep, dark color adds a beautiful contrast, making the porridge look vibrant.

To round out the warmth in this porridge with pumpkin, I added ginger, cinnamon, and nutmeg. Classic warm spices that pair well with pumpkin.

A bowl of this porridge with pumpkin, topped with nuts and seeds, is a beautiful way to start your morning.

Pumpkin Porridge with Oats, Buckwheat, and Kamut

Warm, comforting, and nourishing, this pumpkin porridge combines oats, buckwheat, and kamut for a hearty, fiber-rich breakfast. Enhanced with aromatic spices like cinnamon and nutmeg, it’s sweetened with honey and topped with walnuts and black sesame seeds for added crunch and nutrition.

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Prep Time: 8 hours hours

Cook Time: 30 minutes minutes

Total Time: 8 hours hours 30 minutes minutes

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Keyword: adaptable, buckwheat, fall spice, grains, high fiber, high protein, vegetables, versatile

Servings: 4

Calories: 310kcal

Author: juiceofsevenlemons

Equipment

• medium glass measuring cup

Ingredients

• 1/3 cup oats
• 1/3 cup buckwheat groats
• 1/3 cup kamut
• 1 pinch fine sea salt
• 3 cups water or milk or a mix of both
• 1 1/2 cups pumpkin puree canned or fresh
• 1-2 tablespoons honey to taste
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla bean paste
• 1-2 tablespoons brown sugar to taste
• 1 tablespoon black sesame seeds optional
• 1/4 cup walnuts chopped, for topping

Instructions

Soak the Grains (Overnight):

• The night before, rinse the kamut and buckwheat under cold water. In a large bowl, combine the oats, buckwheat, and kamut. Cover the grains with enough water to submerge them and let them soak overnight.
  1/3 cup oats, 1/3 cup buckwheat groats, 1/3 cup kamut

Cook the Grains:

• Drain and rinse the grains in the morning. In a large saucepan, combine the soaked grains with 3 cups of water or milk. Add a pinch of salt, bring to a boil, then lower the heat to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the grains are tender and most of the liquid is absorbed.
  3 cups water or milk, 1 pinch fine sea salt

Add Pumpkin & Spices:

• Stir in the pumpkin puree, cinnamon, ginger, nutmeg, and salt. Simmer for another 10-15 minutes until everything is well combined and heated through. Adjust the liquid to your desired consistency with a bit more water or milk if needed.
  1 1/2 cups pumpkin puree, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg

Sweeten:

• Stir in vanilla bean paste and honey to taste.
  1-2 tablespoons honey, 1/4 teaspoon vanilla bean paste

Serve:

• Spoon the porridge into bowls. Top with brown sugar, black sesame seeds, and walnuts.
  1 tablespoon black sesame seeds, 1/4 cup walnuts, 1-2 tablespoons brown sugar

Notes

• Overnight Soak: Soaking the grains overnight in water helps to reduce cooking time and improve digestibility. Drain them before cooking.
• Texture Variations: The texture of this porridge is adaptable. For a creamier result, cook longer, and for a more textured porridge, reduce the cooking time.
• Sweetener Options: While honey is used in the recipe, you can substitute it with maple syrup, agave, or brown sugar for different sweetness profiles.
• Storage: Any leftovers can be stored in the fridge for up to 2-3 days. To restore creaminess, reheat gently with a little extra water or milk.
• Grain Substitutions: Feel free to make this using any variety of grains you like, or just one type of grain like oats.

 

Storage Guidelines for Your Porridge

1. In the Refrigerator:
   • The porridge can last up to 4 days in an airtight container in the fridge.
   • Let it cool to room temperature before sealing and refrigerating to prevent condensation, which could alter the texture.
2. In the Freezer:
   • The porridge can be frozen for up to 2 months.
   • Portion it into freezer-safe containers or resealable bags for easy reheating. Flatten the bags for quicker thawing.

Reheating Tips:

• From the Fridge: Add a splash of water or milk when reheating on the stovetop or microwave to loosen the consistency. Stir well.
• From the Freezer: Thaw overnight in the fridge, or reheat directly on the stovetop with additional liquid until warm and creamy.

Nutrition

Calories: 310kcal | Carbohydrates: 47g | Protein: 9g | Fat: 12g | Saturated Fat: 1.5g | Potassium: 350mg | Fiber: 7g | Sugar: 10g | Vitamin A: 95000IU | Vitamin C: 1.5mg | Calcium: 40mg | Iron: 2.5mg

Tried this recipe?Let us know how it was!

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