Kamut & Pumpkin Porridge

So as you may be able to tell from two kamut posts in a row (Pumpkin Pie Smoothie, anyone?), I’ve discovered kamut!


I love porridge when the weather turns cold. And it’s turned to Fall here overnight!

Sculpture Forest - Haliburton, Ontario


We were lucky enough to visit a friend’s cottage last weekend for our Thanksgiving, and got to tromp through leaves, have a campfire, and start eating lots of things with squash in them.

Cottaging with Friends


Sculpture Forest - Haliburton, Ontario

And when the weather starts to get that chill, I want pumpkin.  And porridge.  So I put the two together.  And it is perfect.

I used pumpkin seed milk again here — which I made quickly by blitzing 1 cup of water with 1/4 cup of pumpkin seeds.  This may be my go-to vegan “milk” from now on… it’s tasty, filling, and doesn’t require any straining (like almond milk does).  I think if you used any other vegan milk here (almond, soy, rice, hemp…) you’d have equally tasty results.  You can also swap out the kamut flakes for oats or quinoa flakes — but you’ll need to watch your porridge and adjust cooking times accordingly!

The best advice I can give you with this recipe is to top it with some extra kamut flakes.  That way you get a lovely texture combination of the smooth porridge and the crunchy/toasty extra flakes.  Divine.  Especially if you top it with a little maple syrup, or Chai Tea Simple Syrup (that’s what I did this morning!).

So if you’ll excuse me, I’m off to enjoy my porridge and look at the leaves!


Kamut & Pumpkin Porridge

Serves 1

  • 1/2 c. roasted & rolled kamut flakes (+ 2 Tbsp. for topping)
  • 1 c. pumpkin seed milk (1/4 c. pumpkin seeds blitzed with 1 c. water in a blender)
  • 1/4 c. pumpkin puree
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1 whole clove
  • 1 pinch sea salt

In a small pot over medium heat, combine all ingredients.  Heat until you have a thick porridge, about 8-10 minutes, stirring constantly.

Top with the extra 2 Tbsp. of kamut flakes and your favourite oatmeal toppings: maple syrup, Chai Tea Simple Syrup, pumpkin seeds, chopped nuts, shredded apple, other fruit, berries…

Serve warm and enjoy the Fall!


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Categories: Breakfast & Brunch, Dairy-Free, Vegan, Vegetarian


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