Spiced pumpkin porridge with cinnamon pumpkin seeds

Try this pumpkin based breakfast recipe showcasing a creamy grated pumpkin porridge topped with caramelised skin-on pumpkin wedges, and crispy cinnamon pumpkin seeds. 

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

Servings: 2


300 g Pumpkins

For the porridge:

100 g Rolled oats

1 tsp mixed spice

1 tsp Vanilla extract

300 ml Milk of choice

For the caramelised pumpkins:

1 tbsp Light muscovado sugar

½ tsp All spice

1 tbsp Unsalted butter / Vegan butter

For the pumpkin seeds:

1 tsp Ground cinnamon

1 tsp Vegetable oil

For the toppings:

2 tbsp Peanut butter (or any nut butter)

20 g Pecan nuts

2 tbsp Maple syrup


  1. Make the caramelised pumpkin wedges: Cut 200 g of the pumpkin into 1 cm thick wedges with the skin on. Add the light brown sugar and allspice. Toss to coat. Melt the butter in a frying pan, add the sugar-spiced pumpkin wedges, and cook for about 5 minutes on each side, or until soft and slightly caramelised.
  2. Make the pumpkin porridge: Grate the 100 g pumpkin left, and add to a saucepan with the rolled oats, mixed spice, vanilla and milk. Cook over a gentle heat, until warm and creamy.
  3. Make the roasted pumpkin seeds: Preheat the oven to 180 C/ 160 fan/ 4 gas mark. Separate the pumpkin strings and seeds by using your fingers to push the seeds out - do not discard the strings. Place the seeds in a small saucepan, cover with a little water and bring to the boil. Simmer for 5 minutes, then drain well. Place the seeds in a baking tray, along with the pumpkin strings. Drizzle with the vegetable oil, season with cinnamon and roast for 5-8 minutes, until crispy.
  4. Serve: Top the creamy porridge with the caramelised pumpkin wedges, cinnamon pumpkin strings and seeds, a dollop of nut butter and a few pecans. Drizzle with maple syrup and serve.
Pumpkin porridge in Oddbox bowl