Baked Pumpkin Porridge
Prep Time: 15 minutes
Cooking Time: 40 mins to 1 hour
2 sweet green pumpkins
1 cup chopped or blended Korean pears (apples or apple sauce also works)
2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
(I actually added more of each spice, but I think most people would find that too strong.)
1 Tablespoons agave or honey (or whatever sweetener you prefer)
1 cup oats (For gluten free, use GF oats, cream of rice, buckwheat, quinoa, or whatever your favorite hot cereal is)
1 cup left over cooked brown rice (I pureed mine because I like the smooth consistency. You can also replace this with more oats, I just happened to have left over rice that I wanted to use up.)
2 Tablespoon ground up flax or chia seed
1 teaspoon vanilla extract
3/4 cup dairy free milk (recipe here)
kefir and walnuts for topping (optional)
Step 2: Preheat oven 375 degrees.
Step 3: Rub the outside of the pumpkin with a little coconut oil
Step 4: Combine all ingredients in a large bowl, stir well and divide batter evenly between the two pumpkins.
Step 5: Place both pumpkins on a cookie sheet and bake for 40 mins to an hour or until pumpkin is soft enough to scoop and porridge is done.
I recommend cooking the pumpkin with the top off for the first 20 mins and then putting the top on loosely for the rest of the baking time. I soaked the stem in some water so that it wouldn't dry out.