Pumpkin & Pecan Porridge
It wouldn’t feel like Autumn without a warming bowl of porridge making an appearance at the breakfast table. This dish is creamy, cosy, and subtly sweetened with the pumpkin puree and seasonal spices.
Serves 4
Ingredients
small handful pecans
150g jumbo oats
750ml unsweetened almond milk
120 grams pumpkin puree
2 tbsp maple syrup
½ tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
pinch ground cloves
¼ tsp salt
1 tsp chia seeds (optional)
2 tbsp raisins (optional)
Method
1. Start by toasting the pecans. Preheat the oven to 180C fan and lay out the pecans on a baking tray. Toast in the oven for 8-9 minutes until golden. Set aside.
2. Add the oats and almond milk to a small saucepan and bring to a boil. Reduce the heat, stir in pumpkin puree, maple syrup, spices, salt, and chia seeds / raisins (if using) and simmer for 10-15 minutes, stirring occasionally.
3. If serving immediately, divide between bowls and top with toasted pecans, and other favourite toppings (eg nut butter, fresh fruit, toasted seeds).
