Baked Spiced Pumpkin Porridge

Baked Spiced Pumpkin Porridge 7
Baked Spiced Pumpkin Porridge

Gluten Free – Dairy Free – Egg Free – Vegan

Porridge is one of my favourite breakfasts and I’m always looking for new ways to enjoy it. For this recipe I have used pumpkin and other fruits. Although I have used spices as well. At this time of year it’s a good idea to eat warming foods. The cold weather can tend to make our systems slow down so by eating warm foods we are helping to speed up the metabolism.

Spices are a great way to get the system super speedy again and by adding them to breakfast they can give your liver a quick kick start too. Spices have been respected for their health benefits throughout history. They can help cure a hangover or shift a few extra pounds after Christmas. Spices are one way to make your food and drink more appetising.

According to Ayurvedic medicine, spices can be used to warm or cool the body and they are used to affect the balance of the system. They act as a stimulus to the digestive system and they can relieve digestive disorders. Some spices can be of antiseptic value.

Therefore it’s not surprising that spices have been associated with dieting. As far back as 2500 years ago the philosopher Confucius recommended eating ginger at every meal to improve digestion. It’s good that I included ginger in this recipe then. Well worth a try.

Serves 4

Equipment needed

Baked Spiced Pumpkin Porridge 2
Baked Spiced Pumpkin Porridge
  • Mixing bowl
  • Small bowl
  • Fork
  • Scales
  • Jug
  • Teaspoon
  • Tablespoon
  • Baking tray
  • Greaseproof paper


  • Porridge oats x 180g
  • Oat milk x 400mls or a milk of your choice
  • Pumpkin Puree x 125mls (Click here for a recipe)
  • Banana x 2 ripe
  • Raspberries x 2 large handfuls
  • Blueberries x 2 large handfuls
  • Chia seeds x 2 tbsp (optional)
  • Hemp seeds x 2 tbsp (optional)
  • Baking powder x 2 tsp
  • Xanthan gum powder x 1 tsp
  • Ground cinnamon x 1 tsp
  • Ground ginger x 1 tsp.
  • Ground nutmeg x 1/4 tsp
  • Ground cloves x 1/4 tsp
  • Vanilla powder x 1/4 tsp
  • Pinch of salt


  • Start by mixing the porridge oat, baking powder, xantham gum powder, salt and spices together in the mixing bowl.
  • Peel the bananas and mash in the small bowl.
  • Now add the milk, pureed pumpkin and mashed up banana in.
  • Mix all the ingredients together until all the oats are soaked.
  • Then add in the chia and hemp seeds but this is optional.
  • Then fold in the raspberries and blueberries.
  • Put a sheet of greaseproof paper into your baking tray, again this is optional.
  • Now pour the mixture into the baking tray and spread across the base as evenly as possible.
  • Again this is optional but you can store the mixture in the fridge overnight.
  • Then the next day preheat the oven to 180°.
  • Once the oven is hot put the mixture in and cook for around 25 – 30 minutes or until golden brown on top.
  • Finally remove from the oven and leave to cool.
  • Cut into four portions.
  • Drizzle honey over the top serve and enjoy.
Baked Spiced Pumpkin Porridge
Baked Spiced Pumpkin Porrdge

Baked Spiced Pumpkin Porridge is a great breakfast for the whole family. My husband loves it but my son is not so keen. However, I’m working on his fussiness. The recipe can be made the night before or in the morning. It’s also a great on the go breakfast too. You can put it in a tupperware box and eat it at your desk or on the train. Plus all the ingredients in this recipe are freezable so whole pieces can be frozen. So you could make a large batch, cut into portions to freeze and then take a slice as you need it. However you decide to eat this breakfast, as always, enjoy.

Do you like porridge? If so what’s your favourite porridge flavour? Let me know in the comments below.