Maple Date Pumpkin Porridge

Hot cereal is simmered with cinnamon, dates and maple syrup for a sweet spiced breakfast that’ll take you back to childhood. Pumpkin’s earthiness is a great match for the porridge grain farina in this stick-to-your-ribs dish that’s sure to keep you full until lunch.

This recipe comes to us from Kathy of Happy. Healthy. Life.

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Serves 2

Ingredients:

• 1 1/2 cups of water
• 1/2 cup soy milk
• or
• 1/2 cup nonfat milk
• 1/3 cup uncooked farina based porridge
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 3 tablespoons maple syrup
• 1/4 cup dates, chopped
• 1/3 cup canned pumpkin*
• or
• 1/3 cup roasted pumpkin puree*
• 1 teaspoon nondairy buttery spread, for garnish
• or
• 1 teaspoon butter, for garnish
• additional soy milk, for garnish
• dash of cinnamon, for garnish
• 2 tablespoons dates, chopped for garnish
• 2 tablespoons pecans**, chopped for garnish

*please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.

**optional

Directions:

Bring the water and milk to a boil in a large pot over medium-high heat. Add the salt and porridge, stirring constantly. Bring to a strong boil and reduce heat to medium.

Continue stirring constantly and cook according to package directions, or until the porridge thickens.

Stir in the cinnamon, dates and maple syrup. If you desire a thinner cereal add in additional milk. Thicker, add in more cereal.

When the porridge has cooked into a thick, hydrated consistency resembling thick applesauce, turn the heat down to low.

Stir in the pumpkin puree over low heat. You can either stir it in completely or you can leave it swirled gently into the porridge.

Turn off the heat and spoon equal amounts of porridge into 2 bowls. Add ½ teaspoon butter per bowl, a dash of cinnamon and a splash of milk on top. Add a few leftover chopped dates and pecans, if using, as garnish and enjoy.