Pumpkin Chia Porridge

IMG_0547

I’m loving all the festive Fall recipes floating around the internet, magazines, and cooking shows these days. Pumpkin is an especially great food that can be incorporated into any meal of the day. Today I’ve featured it in this breakfast porridge that keeps in the fridge for 4 days making it an easy morning option if you’re low on time. It’s also an excellent afternoon snack!

Our stone ground raw cashew butter makes this porridge rich and creamy!

VU-030-2T

 

Pumpkin Chia Porridge

Feel free to add more cinnamon, or even some pumpkin pie spice!

 

IMG_0551

1 cup cooked pumpkin puree

1 1/2 cups water

1/3 – 1/2 cup coconut sugar

1/3 cup raw cashew butter 

2 teaspoons cinnamon

4 tablespoons chia seeds

Blend the pumpkin, water, sugar, cashew butter, and cinnamon in a blender until smooth. Transfer to a bowl. Whisk in the chia seeds. Stir periodically in the next 10 minutes making sure the chia doesn’t clump. Transfer to the fridge and let sit for at least 1 hour for the seeds to swell. Serve with a sprinkling of cinnamon, chopped pecans, and maple syrup!

IMG_0541

Recipe by Chef Heather Pace, www.sweetlyraw.com 

And check out our latest recipe video HERE for Raw vegan caesar dressing.

See our recipe for Pumpkin Truffles HERE.

IMG_0022

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s