Food and Flying

Pumpkin Pie Porridge

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!

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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

Toppings:

Handful of pecans

Handful of pumpkin seeds

Handful of blackberries

Dusting of cinnamon

Method

  1. Leave the chia seeds and oats to soak in a saucepan with tIMG_7354he milk. Meanwhile chop the blackberries into bite size pieces.
  2. Heat the oats on a medium heat for 3-4 minutes stirring
  3. 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.
  4. Pour into your bowl and top decoratively!

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This entry was published on October 27, 2014 at 9:13 pm. It’s filed under Breakfast, RECIPES and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Pumpkin Pie Porridge

  1. Pingback: Top 5 Must-Try Pumpkin Recipes | Food and Flying

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