Pumpkin Porridge with Oats, Buckwheat, and Kamut

close up top down view of porridge with pumpkin topped with black sesame and walnuts

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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Course: Breakfast

Cuisine: American

Diet: Vegetarian

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

Prep Time: 8

Cook Time: 30

Total Time: 8 30

Servings:

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

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.
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