Pumpkin Porridge with Maple Pecan Syrup

Pumpkin porridge in a blue bowl with a spoon laying next to it and pecan halves.

5 from 2 votes

Pumpkin Porridge with Maple Pecan Syrup

Pumpkin Porridge with Maple Pecan Syrup and brown butter is a perfect comfort food for autumn. It’s a delicious low-FODMAP breakfast idea, is filling and incredibly healthy. As a sugar-free and grain-free cereal, it’s a keto friendly recipe you’ll absolutely love.

Prep Time5

Cook Time5

Total Time10

Course: Breakfasts

Cuisine: American

Diet: Gluten Free

Keyword: hemp heart and chia porridge, keto oatmeal, pumpkin porridge

Method: Stovetop

Special Diet: Keto, Low-Carb, Low-FODMAP, Paleo

Servings: servings

Calories: 170kcal

Author: Tracey Hatch-Rizzi

Ingredients

For the pumpkin porridge

4 tablespoons hemp hearts aka hemp seeds
2 tablespoons chia seeds
½ cup almond flour
3 tablespoons pumpkin puree
1 cup nut milk
½ teaspoon vanilla extract
¼ teaspoon pumpkin spice seasoning
½ teaspoon sea salt
3 tablespoons stevia or sweetener of choice

For the maple pecan syrup

3 tablespoons butter grass-fed is best
3 tablespoons ChocZero Maple Pecan sugar-free syrup *see note

US Customary - Metric

Instructions

In a small pot, whisk together all the porridge ingredients and simmer until thickened, about five minutes, stirring often.
While the cereal is simmering, add the butter to another small pot and cook on medium heat until browned. Turn off the heat, remove from the burner and add the syrup. Mix until thoroughly combined.
Spoon the porridge into a bowl and top with the syrup.
Serve with a smile!

Notes

*If you don't have the ChocZero Maple Pecan syrup, you can use regular maple syrup if not following a keto diet. This recipe is also delicious without any syrup added.

Try these variations

Garnish with pumpkin seeds (pepitas), sunflower seeds, walnuts, coconut flakes and/or sugar-free chocolate chips
Top with homemade Sugar-free Candied Pecans
Add crumbled sausage for a savory breakfast bowl

Nutrition