Pumpkin Spiced Porridge

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.