Breakfast
Pumpkin Oat Porridge
A creamy porridge of rolled oats with soft, steamed Hokkaido pumpkin. The pumpkin purée is stirred in until the porridge is silky, and a pinch of cinnamon rounds it off. It is a warm breakfast made from mild, autumnal ingredients.
- Vegan option
- Lactose-free
Got another recipe in mind? Check it free with the acid reflux recipe checker — tricky ingredients get flagged and swapped, and you get a full, milder version.
Ingredients
- 80 g rolled oats
- 400 ml oat drink
- 150 g Hokkaido pumpkin, diced
- 1 pinch cinnamon (optional)
- 1 pinch salt
Method
- Soften the pumpkin cubes with a little water and mash finely.
- Combine the oats with oat drink and a pinch of salt and simmer for 4–5 minutes.
- Stir in the pumpkin purée until the porridge is creamy.
- Round off with cinnamon if you like and serve warm.
Why this recipe is gentle
Pumpkin and oats are gently cooked soft in oat drink and stay low in fat. Seasoning is just a pinch of salt and optional cinnamon, with no onion, citrus or spice.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Fat level, portion size and personal triggers decide how well the porridge sits with you.
- Mash the pumpkin very finely so the porridge turns out evenly creamy.
- Hokkaido does not need peeling, which saves time.
