Stay with my folks. Pumpkin porridge really is delicious and has a delicious sweet taste of autumn.
When I made it I was just honestly experimenting and had very little faith in the flavour but once put together I was more than pleasantly surprised
Since discovering that the carving pumpkins you see stacked up at the front of all the supermarkets are not the ones you are supposed to cook with. I have been obsessed with making all sorts of pumpkin-based delights.
Nutritious and delicious using fresh pumpkin puree.
This pumpkin porridge recipe is not only delicious but healthy and a great way to start ( or end- if like me your prone to a hot snack before bed) the day.
40g Porridge oats 1tbsp Sugar 1tbsp Pecans (or any chopped nuts) 300g milk 3tbspPumpkin puree 2tsp Pumpkin spice (and a sprinkle for the top Or a mix of Ginger, Allspice, Cloves, Nutmeg, cinnamon, and ginger. 1tbsp Honey or Maple syrup
Start by putting the oats in a dry pan on the heat and toast for 1 minute.
Add the milk and bring to the boil, turn the heat down and simmer for 3-6 minutes ( or as stated on your packet)
While it’s cooking bash your pecans in a pestle and mortar or in a bowl with the end of a rolling pin until crushed. ( unless your using ready chopped)
When thickened add the puree and Pumpkin spice and heat through ( add more milk if it starts to thicken too much)
Add the sugar to taste. Dont for get you are going to drizzle Honey/Maple syrup on the top so go easy on the sugar.
When cooked through and you’re happy with the consistency, pour into a bowl.