Healthier living, one day at a time!

Evey’s Breakfast Porridge


Prep Time

3 minutes

Prep Notes

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.

Cooking Time

2 minutes

Yields

1 large bowl

Ingredients

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

Directions

  1. In a breakfast bowl, using a fork combine egg and/or squash puree, water or milk of choice.
  2. Add half of fruit and stir.
  3. Add 2-3 tbsp mix and stir in well.
  4. Microwave 2 minute until bubbly and fruit is softened and juices are released. Remove and stir to mix in the center that might still be a bit liquidy.  If you would like a drier porridge, microwave 30 seconds more.  If it is too dry, don't microwave as long next time.
  5. Add remaining fruit or other toppings of your choice.  Additional cinnamon and nuts is nice too.

Notes

If you use blueberries, you get Purple Porridge!

Credit

Evey Schweig

EveySchweig.com