Pumpkin Spiced Porridge

Pumpkin Spiced Porridge
Recipe by
Emma Morris

Pumpkin, spice and all things nice.  That's what this wonderfully warming breakfast treat is made of. 

Preparation time
30 mins
Cooking time
5 mins
Skill level
easy
Serves
1

Method

Scoop out the innards and seeds of the pumpkin and put to one side (the seeds, once dry can be popped out for the birds).  Remove the skin and cut the flesh into segments & boil on a medium heat for 15-20 minutes until tender.  Leave to cool and blend to a puree.

Put all of the ingredients & 1/3 of your pumpkin puree (the remaining puree can be frozen) in a saucepan and cook over a medium heat stirring continuously until the oats have absorbed all the liquid and you have a thick, creamy porridge.

Serve in a bowl topped with pecans, mixed seeds and a dollop of your favourite yoghurt.

Ingredients

  • 1/2 Pumpkin
  • 40g Oats
  • 220ml Milk of your choice
  • 1tsp Honey
  • Ground nutmeg, cinnamon & ginger (to taste)


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