I love fall: the changing leaves, the leather jacket weather, all the apples and root vegetables, and… Thanksgiving.
Food is an opportunity to connect people you love and your community. An invitation to gather together at a big table, and nourish our bodies with nutritious food and authentic conversations.
I didn’t grow up in America and most of my family isn’t here – naturally, Friendsgiving has been my way of celebrating Thanksgiving.
This year, I’m excited to partner with grocery delivery mecca FreshDirect to celebrate their 15th birthday and annual #FDFriendsgiving campaign with my new favorite fall breakfast recipe: Paleo Pumpkin Porridge.
This recipe is a grain-free, dairy-free twist on the good old overnight oats. Instead of oats, I used coconut, walnuts and hemp seeds; Greek yogurt was replaced with almond milk yogurt. The base is combined with organic pumpkin puree, macadamia milk, maple syrup, freshly grated nutmeg and other spices.
Make a big batch of this paleo porridge, and keep it in the fridge for up to 4 days, changing up the toppings to keep it fun. It can be served cold or warm, or be presented as a pumpkin pudding dessert. Because doesn’t breakfast sometimes just make the perfect dessert?
Paleo Pumpkin Porridge Recipe
- Paleo porridge mix: 1/2 cup unsweetened coconut chips, 1/4 cup raw walnuts, 1 TBSP. hemp seeds. (OR use 1/2 cup of oats instead for a non-paleo version).
- 1/2 cup milk of your choice (I used Milkadamia unsweetened macadamia nut milk)
- 1/3 cup organic pumpkin puree
- 1/3 cup plain yogurt (I used Kite Hill unsweetened almond yogurt)
- 2 TBSP. chia seeds
- 1 TBSP. maple syrup
- 1 tspn. maca
- Spices: 1 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon, 1/8 teaspoon freshly grated nutmeg, 1/8 teaspoon ground ginger
1. Load coconut, walnuts and hemp seeds into a food processor or blender, and pulse for approximately 30 seconds, until the mixture starts looking like steel cut oats.
2. Place your porridge mixture into a jar, then add the rest of the ingredients.
3. Mix really well.
4. Let it sit for at least 1 hour to overnight, until the chia seeds expand and the porridge is thick and creamy.
5. Serve cold or warmed up with your favorite toppings and a lot of love!