Pumpkin, coconut milk, and chia made up my early morning breakfast many times during the summer. Now that it is fall the cold version has been replaced by a warm, sometimes hot, version of the same ultra-nutritious combination. It is simple and quick to make up with just a few ingredients from the pantry. This is my ideal ‘hot breakfast’!
Warm Pumpkin Porridge for Breakfast
Ingredients for a small wake-up serving (a hobbit’s First Breakfast):
1/2 cup pumpkin puree (from a can)
1/2 cup coconut milk (from a can)
1-2 packets Truvia sweetener
1 heaping tablespoon ground chia seed (use the little scoop for 20 ml)
8 drops vanilla
1/2 teaspoon ground cinnamon
Put ingredients in a microwave-safe serving bowl and stir to combine thoroughly. Heat the mixture in the microwave starting with 30 seconds. Stir and check the temperature. Do this until you are happy with how warm or hot it is. Enjoy with your choice of morning beverage.
Warning: can be addictive
Gretchen
This post is linked to:
Wellness Weekend December 1-5, 2011
at Ricki Heller’s Blog – Diet, Dessert, and Dogs.
Weekly Gluten-Free Roundup – December 4, 2011 « Celiac Kitchen Witch said
[...] [...]
What I Ate Wednesday #13 « Farmers Market Vegan said
[...] oatmeal. How could I resist with mouthwatering dessert names like those? Further inspired by The Gluten Free Edge’s Warm Pumpkin Porridge which combines pumpkin and coconut, I added some shredded coconutty yumminess to my usual morning [...]