You aren't limited to just pumpkin puree for this recipe. Experiment with any type of winter squash, for example acorn, butternut, hubbard, carnival, and my favorite for this, sweet dumpling! This makes a generous breakfast serving size. Depending on if I add puree or how much fruit I add, I sometimes reserve a bit for a snack later in the day.
1 large bowl
1/4- 1/2 cup seasonal fruit (strawberries, blueberries, banana, pear whatever is in season!)
2-3 tbsp water or milk of choice (almond milk, coconut, or cashew milk are good choices)
1/4 cup pumpkin puree or 1 beaten egg (or, do as I do, and use both!)
2-3 Tbsp Breakfast mix (see link for mix recipe)
Toppings: cinnamon or other spice, almond milk or yogurt/fruit/nuts
If you use blueberries, you get Purple Porridge!