Spiced pumpkin porridge with cinnamon pumpkin seeds
This pumpkin-based breakfast recipe showcases a creamy grated pumpkin porridge topped with caramelised pumpkin wedges, and crispy cinnamon pumpkin seeds.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Servings: 2
Ingredients:
300 g Pumpkins
For the porridge:
100 g Rolled oats
1 tsp mixed spice
1 tsp Vanilla extract
300 ml Milk of choice
For the caramelised pumpkins:
1 tbsp Light muscovado sugar
½ tsp All spice
1 tbsp Unsalted butter / Vegan butter
For the pumpkin seeds:
1 tsp Ground cinnamon
1 tsp Vegetable oil
For the toppings:
2 tbsp Peanut butter (or any nut butter)
20 g Pecan nuts
2 tbsp Maple syrup
Recipe:
- Cut 200g of the pumpkin into 1 cm thick wedges, leaving the skin on. Add the light brown sugar and allspice, then toss to coat. Melt the butter in a frying pan, add the sugar-spiced pumpkin wedges, and cook for about 5 minutes on each side, or until soft and slightly caramelised.
- Grate the rest of the pumpkin (100g) into a saucepan, then add the rolled oats, mixed spice, vanilla and milk. Cook over a gentle heat until warm and creamy.
- Preheat the oven to 180 C/ 160 fan/gas mark. Separate the pumpkin seeds from the strings using your fingers. Put the strings to one side, and place the seeds in a small saucepan. Cover with a little water and bring to the boil, then reduce to a simmer for 5 minutes. Drain well.
- Put the seeds and pumpkin strings on a baking tray. Drizzle with the vegetable oil, season with cinnamon and roast for 5-8 minutes, until crispy.
- Top the creamy porridge with the caramelised pumpkin wedges, cinnamon pumpkin strings and seeds, a dollop of nut butter and a few pecans. Drizzle with maple syrup and enjoy!
