Pumpkin Porridge

I love pumpkins!! I love them so much that I have been known to buy enough cans to last all year. I have been making different variations of this for over a year now and I think I have finally perfected it. I used to make oatmeal for breakfast regularly pre-paleo and it would leave me hungry again in just a few hours. This breakfast keeps me satisfied until lunch!

Ingredients:

• 2 eggs (preferably organic and cage free)
• 1/4 cup canned pumpkin
• 1 tablespoon Tahini (or any nut butter of choice)
• 1/2 teaspoon vanilla extract
• 2 tablespoons shredded coconut
• 2 tablespoons Stevia in the Raw
• 1/4 cup water
• 1 teaspoon cinnamon
• 2 tablespoons dried cranberries

Directions:

1. Combine all the ingredients in a mixing bowl and whisk until fully incorporated.
2. Transfer the mixture to a sauce pan and heat over medium low heat until it starts looking like cottage cheese.

*My favorite toppings are a pouring some coconut milk on top with a teaspoon of shredded coconut and a sprinkling of cinnamon.