Pumpkin Porridge

A tasty breakfast porridge made with pumpkin and oat bran that’s lightly sweetened with maple syrup and topped with hemp milk. It’s simple to make, and it’s vegan and gluten-free!

Ingredients:

• 1/4 cup gluten-free oat bran
• 1/4 cup organic canned pumpkin purée.
• 1 tablespoon maple syrup
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons boiling water
• 1/4 cup Hemp Seed Milk or other non-dairy milk.

Directions:

1. Mix all the ingredients in a serving bowl, except for the hemp milk. Adjust the amount of hot water if necessary, for a consistency that’s not too think yet not too watery.
2. Drizzle with hemp milk and serve immediately. It’s that simple!serve.

Variations:

1. For more fiber, mix in 1 tablespoon of freshly ground flax seeds and adjust the amount of hot water for the right consistency.
2. If you prefer, replace the hemp milk with a nut milk or seed milk. You might try Almond Milk or Sunflower Seed Milk.
3. Top with finely chopped walnuts or pecans.
4. If you like raisins, top with raisins.

Yield:
Makes 2 servings

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