Lucky for me I am currently on the top of my work mound rather than underneath it, which means I can treat you all to an extra post tonight! I’ve already said my piece about pumpkins and how fab this time of year is for food in my Pecan Pumpkin Pie recipe – so I won’t bore you again. All I’ll say is: things can only be made better by adding pumpkin, and I will never tire of the continuous pumpkin recipes popping up on my wordpress reader this time of year!
The colour alone of these pumpkin pie oats should be enough to persuade you to give them a go, but if you need an extra push it’s a warming, cinnamon infused dessert crossed with breakfast, savoury and sweet all at once – just the type of thing you need to wake those taste buds up in the morning!
Ingredients (yields 1 bowl)
1/3 cup jumbo rolled oats
1 cup desired milk (I used semi-skimmed)
1/2 tsp vanilla extract
2 heaped tbsp pumpkin puree
1 tbsp chia seeds
1 tbsp maple syrup
1 tsp cinnamon
1/4 tsp ginger
Pinch of nutmeg
Pinch of salt
Handful of pecans
Handful of pumpkin seeds
Handful of blackberries
Dusting of cinnamon
- Leave the chia seeds and oats to soak in a saucepan with the milk. Meanwhile chop the blackberries into bite size pieces.
- Heat the oats on a medium heat for 3-4 minutes stirring
- occasionally. When the porridge begins to form add the pumpkin, salt, spices, vanilla essence and the maple syrup. Combine and leave to cook on a low heat for a further 3-4 minutes.
- Pour into your bowl and top decoratively!