Just one week shy of Thanksgiving festivity, this past weekend Andrew and I hosted our fourth annual Friendsgiving, welcoming some of our closest friends into our new little home for a morning of gratitude and celebration. Our first big holiday in our new little space, the morning was more of a bustle than breeze, with friends camped around our coffee table, our Poe sticking his fingers and nose into piping mugs and bowls, coats piled on our bed, and shoes spewed by our door. But we broke out our most special ceramic (my form of china, anyone else?), adroitly collected from artists around the globe, and this year’s gathering dealt a brunch-time twist. We swapped pie for porridge, turkey for coffee, stuffing for pound cake, and cranberry sauce for glazed apple donuts. My kind of holiday – casual, cozy, and first thing in the morning- just the way I prefer.
My first dip into the art of morning Thanksgiving, I wanted to muster that same richness and magic of the late evening feast- the foliaged tones, the welcomed heartiness- while wholly honoring our daybreak date. Serving piping coffee and an array of pastry, breath was found in my Perfect Pumpkin Porridge. Utilizing my go-to porridge base, made by soaking and simmering rolled oats and milk, each bowl was ardently topped with mixed seeds and yogurt, and an almost compote like, dream like, divinity incarnate of a pumpkin puree. Coming together in minutes flat, the pumpkin is an ingenious simmering of pure maple and Simply Organic’s line of 100% certified organic spice. Pure vanilla, Ceylon cinnamon, ground ginger, and nutmeg, all stirred in with intention and ease, evoking holiday, abundance, and that bone deep warmth in body and spirit.
Believing cooking should inspire personal change and social good, this holiday Simply Organic is hosting a Cook For A Change Campaign: for each use of their #CookForAChange hashtag on social media, they’re donating one meal to the Ceres Community Project Healing Meals Program, connecting low-income people struggling with serious health challenges to those who want to help. Creating my Perfect Pumpkin Porridge with this sentiment held close, surrounded by health and abundance while so many are struggling, be sure to share and tag your holiday bowls on social media to raise meals and awareness for the Ceres Community Project.
Perfect Pumpkin Porridge
makes 4 servings
2 cups rolled oats
2 cups filtered water
3 cups unsweetened almond milk, divided
1 can (14 ounces) pumpkin puree
3 tablespoons maple syrup
1 ¼ teaspoons Simply Organic pure vanilla extract
1 teaspoon Simply Organic Ceylon cinnamon
½ teaspoon Simply Organic ground ginger
¼ teaspoon Simply Organic ground nutmeg
optional: yogurt, pumpkin seeds, hemp seeds, walnuts, Simply Organic pumpkin spice
In a medium pot, soak rolled oats with filtered water – allowing pot to sit at room temperature until almost all water is absorbed, about 30 minutes. Pour in 2 cups almond milk and, stirring frequently, bring pot to a simmer over medium-high heat. Reduce heat to low, then continue stirring until porridge thickens. About 5 minutes. Distribute porridge evenly into 4 bowls.
Meanwhile, in a small pot, warm remaining cup of almond milk with pumpkin, maple, and Simply Organic’s pure vanilla, Ceylon cinnamon, ground ginger, and ground nutmeg over medium heat. Whisk frequently, until mixture is just bubbling. Remove from heat and spoon into the 4 bowls of porridge (note: don’t feel obligated to use the entire pot’s worth of pumpkin ‘compote’ – we spooned about a ¼ cup into each of our bowls and stored the rest, refrigerated, for later).
Optional: top each bowl with a dollop of your favorite yogurt, a few good sprinkles of raw pumpkin and hemp seeds, crushed walnuts, and a shake of Simply Organic’s pumpkin spice.
Though this porridge is intended to be served warm, it can also be made in advance – per recipe – then kept refrigerated in 4 airtight tupperware. You can then grab and serve chilled, or rewarm in your microwave or in a small pot. Just make sure to stir in an additional ¼ cup almond milk before reheating.
Technically a Low-FODMAP oatmeal, canned pumpkin contains moderate amounts of oligosaccharides (the O in FODMAP) if consumed in excess of quarter cup per meal. A humbling reminder to munch mindfully, if you’re following a Low-FODMAP diet, limit your added pumpkin compote to half a cup per serving to reduce risk of abdominal discomfort.
Thank you Simply Organic for sponsoring this post, and thank you for reading!