Lots of our nation could use some good old comfort food right about now. I’ve grabbed some squash from the garden harvest to whip up a warm and hearty Whole30 breakfast (We’re rounding the halfway point!). You can switch that squash out for baked or canned pumpkin, or sweet potatoes. Today I have been heavy as have many in the wake of this election. Despite it all, I hold onto the love, light and compassion I find in so many people. I am grateful for the beauties we’ve discovered in the nature bits that come with Fall. I am comforted by the garden, real food, and for shared meals with those I love.
This recipe is a keeper, it’s one that you might just memorize because you make it so often. Tasty, and heathy. What’s not to love? The real clincher is that you can shape it three ways: pumpkin porridge for breakfast, pumpkin pudding for a healthy snack, or pumpkin custard for a paleo dessert!
As my family comes into the second half of our Whole3o food challenge, we’re starting to get the hang of it. When we began our 30 days, breakfast was the most challenging meal to figure out. I felt I needed to save eggs for lunch or dinner so that we’re not eating meat twice a day. Meat once a day is a HUGE change for us, and is frankly, too much for me as it is. Oatmeal, and yogurt are out. Smoothies are discouraged, too, as they are often heavy in fruit (high sugar). Now I’m happy to report that I really look forward to breakfast on the Whole30! My family has been thoroughly enjoying lots of variations of chia pudding and this pumpkin porridge. In fact, we like them so much, we will choose to keep eating them on the regular after our Whole30 is over.
Pumpkin Porridge, Pudding & Custard in one (Whole30-approved)
- 3 c. puree of pumpkin, orange squash, or sweet potato. You can use fresh baked or canned.
- 2 c. coconut milk
- 2 eggs (4 for custard)
- 1 t. cinnamon
- 1 t. nutmeg
- 1/4 t. clove
- 1/4 t. allspice
- Optional sweetener if you’re not on the Whole30. It’s sweet enough with the winter squash and coconut milk, but would be divine with a drizzle of real maple syrup.
- Toppings of choice
- Put all the ingredients in your blender.
Note that if you want to make custard, add an additional two eggs for a total of four.
- The process from this point is the distinguishing factor on which variation you want to make.
Pulse the mixture in your blender until combined. I like to leave it somewhat coarse, mimicking the texture of oatmeal, rather than whipping it. This mixture keeps well in the fridge. When breakfast comes, I warm up a couple tablespoons of ghee or coconut oil and scoop into the pan what our family eats. Heat it until piping hot and top with a drizzle of coconut milk and/or desired additions.
Favorite toppings: chopped apples + crushed walnuts, raisins + sliced almonds, flax and hemp seeds, coconut manna.
With all the ingredients in your blender, including 4 eggs rather than just two, whip the mixture until smooth. Grease individual ramekins or a pie plate with coconut oil, pour in and bake at 350 until a knife inserted in the middle comes out clean, 30 – 45 minutes.