skip-to-main-content
Donate
Why give?

Overnight pumpkin porridge

Cooking oats in milk creates a creamy texture and cooks the nutrients right in
Recipe provided by Dairy Farmers of Canada ©
Bowl of pumpkin oatmeal with pumpkin seeds
4 servings / 12 hours  25 min 

Prep 5-10 min / Cook 10-15 min / Refrigeration 6-12 hours 

Ingredients 
  • 3/4 tsp (3 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground ginger
  • 1 cup (250 mL) unsweetened pumpkin purée
  • 2 cups (500 mL) 2% milk
  • 1 cup (250 mL) water
  • 1 cup (250 mL) steel-cut oats
  • 4 tsp (20 mL) maple syrup, divided
  • Pumpkin seeds to garnish (optional)
  • Additional ground cinnamon
Directions 
  1. In an airtight container or bowl, stir together cinnamon, ginger and pumpkin; gradually stir in milk and water. Stir in oats. Cover and refrigerate for at least 6 hours or for up to 12 hours.
  2. Transfer oat mixture to a large saucepan; stir well. Bring just to a boil over medium heat, stirring often. Reduce heat and boil gently, stirring constantly, for about 5 minutes or until thick and oats are tender. Remove from heat, cover and let stand for 3 minutes.
  3. Spoon porridge into 4 bowls and drizzle each with 1 tsp (5 mL) maple syrup and sprinkle with pumpkin seeds and cinnamon.
Nutritional info per serving (1 of 4) 
  • Calories 244
  • Protein 11 g
  • Total Fat 5 g
    Saturated Fat 2 g
    Cholesterol 10 mg
  • Carbohydrates 40 g
    Fibre 5 g
    Sugars 11 g
    Added sugars 4 g
  • Sodium 59 mg
  • Potassium 498 mg