Spiced pumpkin porridge with cinnamon pumpkin seeds

This pumpkin-based breakfast recipe showcases a creamy grated pumpkin porridge topped with caramelised 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. Cut 200g of the pumpkin into 1 cm thick wedges, leaving the skin on. Add the light brown sugar and allspice, then 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. Grate the rest of the pumpkin (100g) into a saucepan, then add the rolled oats, mixed spice, vanilla and milk. Cook over a gentle heat until warm and creamy.
  3. Preheat the oven to 180 C/ 160 fan/gas mark. Separate the pumpkin seeds from the strings using your fingers. Put the strings to one side, and place the seeds in a small saucepan. Cover with a little water and bring to the boil, then reduce to a simmer for 5 minutes. Drain well.
  4. Put the seeds and pumpkin strings on a baking tray. Drizzle with the vegetable oil, season with cinnamon and roast for 5-8 minutes, until crispy.
  5. 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 enjoy!
Pumpkin porridge in Oddbox bowl

Oddbox Fruit and Vegetable box