Turmeric, Pumpkin & Flaxseeds Recipe

Combine liquids and spices

In a medium saucepan, combine 1 cup milk and 1 cup water over medium heat. Whisk in 1 tsp ground turmeric, 1 tsp ground cinnamon, and 1 tsp freshly grated ginger (or 1/4 tsp dried) until evenly dispersed.

Add oats and pumpkin

Once the liquid is hot but not boiling (small bubbles around edges), stir in 1 cup rolled oats and 1 cup pumpkin purée. Reduce heat to medium-low.

Simmer

Cook, stirring frequently to prevent sticking, for 6–8 minutes until the oats are tender and the mixture thickens. If porridge becomes too thick, add up to 2 tbs extra milk or water to reach desired consistency.

Sweeten and season

Remove from heat. Stir in 2 tbs maple syrup (or honey) and a pinch of fine sea salt. Taste and adjust sweetness or spice. If using, add a pinch of ground black pepper to help activate the turmeric's curcumin absorption.

Prepare flax and seeds

While the porridge cooks, combine 3 tbs ground flaxseeds, 1 tbs whole flaxseeds (optional), 1 tbs pumpkin seeds, and 2 tbs chopped walnuts or pecans in a small bowl. Toss to mix.

Stir in ground flax (optional)

For a smoother, creamier porridge and to boost omega-3s, stir 2 tbs of the ground flaxseeds directly into the porridge after removing it from heat. This will thicken the porridge slightly as it cools.

Top and serve

Spoon the porridge into a bowl and sprinkle remaining ground flax, whole flaxseeds, pumpkin seeds and nuts over the top. Add fresh fruit such as banana slices or berries as desired.

Finish with a drizzle of maple syrup or honey and a pinch of toasted coconut flakes for texture. Add an extra pinch of black pepper if you didn’t add earlier, then serve warm.