Around this time of year, cans of pumpkin puree start to appear on the shelves in supermarkets for those celebrating Thanksgiving with a classic pumpkin pie. Given that I have no American connections, I’ve never experienced a Thanksgiving dinner, nor a traditional pumpkin pie. This hasn’t stopped me hoarding these cans of pumpkin puree in my cupboard at home though, as I’ve been using it in lots of other recipes which will hopefully make it on here before pumpkin season is up.
This five minute bowl of spiced oatmeal is what’s been getting me out of bed since the clocks have gone back. Like my fig and tahini porridge, adding an egg makes it extra creamy and a more substantial breakfast, just make sure you stir continuously (or take it out the microwave and whisk) for a smooth texture with no lumps.
It was only recently that I started eating my hot porridge with ice cold milk poured on top. If you haven’t tried it yet I can’t recommend it more, if only to save your tongue from burning as you gobble down your oats.
Spiced pumpkin pie porridge with dates, toasted coconut and pecans
For the porridge
- 40-50g rolled oats
- 100g pumpkin puree
- 180- 200ml coconut or almond milk, or half milk half water
- 1 egg, whisked
- Pinch of salt
- 1 tsp vanilla or maple flavouring
- Maple syrup or honey to sweeten to taste
- A sprinkle of ground cinnamon, nutmeg, ginger and all spice
- Toasted coconut chips
- Desiccated coconut
- Coconut yoghurt
- Toasted pecans
- Cold coconut or almond milk
- Maple syrup/ honey
Put the oats, pumpkin, 180 ml milk and whisked egg into a saucepan on a medium heat. Stir continuously with a wooden spoon until all of the liquid has been absorbed (about 4 minutes). Add a touch more liquid if you like a runnier consistency.
Add vanilla/ maple extract, a pinch of salt, and a sprinkle of each of the spices. I like a lot of spice but I know others prefer a more subtle taste which is why I haven’t given measurements. Start with a little of each and taste it, adding more to suit your preference. Stir everything well.
Add sweetener to your taste.
Pour into a bowl, top with your toppings and eat immediately.
This can also be made in the microwave:
Put oats, pumpkin, milk and the whisked egg into a bowl and stir well.
Cook in the microwave as you usually would, taking it out half way through to whisk the mixture really well and to add more liquid if necessary.
When it is cooked, add salt, vanilla/ maple, sweetener and spices to your taste and stir. Add toppings and eat immediately.