Author Notes
This autumn breakfast porridge is filled with pumpkin, spice, and everything nice for a warm, cozy, comforting start to the day. —Ashley Sauvé
Ingredients
-
1 cup
water
-
1/2 cup
whole grain hulled millet
-
1 teaspoon
pumpkin spice
-
2/3 cup
canned pumpkin puree
-
1/2 cup
unsweetened almond milk
-
2 tablespoons
maple syrup
-
1 teaspoon
vanilla extract
-
2 tablespoons
raw pumpkin seeds
Directions
-
Bring 1 cup water to a boil in a small saucepan. Add millet and pumpkin pie spice. Reduce heat, cover, and simmer for 20 minutes.
-
Remove lid from saucepan, stir in pumpkin puree and almond milk and return to a simmer, uncovered, for 5 minutes.
-
Stir maple syrup and vanilla extract into the porridge. Portion into bowls and top with pumpkin seeds and additional almond milk if desired.
See what other Food52ers are saying.