Overnight Pumpkin Porridge

Recipe details

Servings: 4
Time: A day or more

Cooking oats in milk creates a creamy texture and cooks the nutrients right in. This overnight soak method reduced the cooking time of steel-cut oats by about half while also allowing the flavour of the pumpkin and the aromatic spices to blend into a comforting breakfast while you sleep.


  • 3/4 tsp (3 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground ginger
  • Pinch salt
  • 1 cup (250 mL) unsweetened pumpkin purée
  • 2 cups (500 mL) 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


  1. In an airtight container or bowl, stir together cinnamon, ginger, salt 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.

Be sure to use traditional steel-cut oats for this recipe and not a quick-cooking variety as the quick-cooking oats create a mushy, pasty texture with this soaking method.


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Overnight Pumpkin Porridge

Dairy Farmers of Canada

Nutrition Information

per serving

Calories 261
Protein 11 g
Carbohydrate 44 g
Fat 5 g
Fibre 8 g
Sodium 102 mg
Calcium 230 mg