Isn't autumn the most beautiful season? The long golden sun that sets early in the afternoon. The leaves that are starting to turn colour, becoming every form of red, brown and amber, sometimes all at once! There's also a sense of change in the air. For me, autumn is a time to take stock, a time to evaluate. Before we launch into the hectic holiday season I get a chance to breathe in the fresh air and take a moment to think. And taking that chance to think is exactly what this recipe is all about.
Porridge is definitely the workhorse of breakfasts. Often we eat it because it's quick and simple. This is all good and well, however, I think the porridge oat can sometimes get overlooked. So with this recipe we took a step back and tried to reimagine the humble bowl of porridge. Using what is the epitome of this time of year, the pumpkin, you can turn something basic into something beautiful.
Here in the UK we waste a whole load of pumpkin around halloween time. This recipe is the perfect way to transform that unused pumpkin into a delicious meal. If you're not going to be buying fresh pumpkin you can use canned pumpkin if you can get your hands on it. I've heard that it's becoming more popular, popping up in the larger supermarkets, but I am yet to see it. For this recipe we've used fresh pumpkin by scooping out the inside seeds then roasting it in halves face down on a backing tray for 50-60 minutes. We then whizzed up the flesh in a blender until a puree was formed. It sits in the fridge, in an airtight container, until we need it. And preparing it this way means we can use it for other handy recipes, like a super quick pumpkin soup.
The thing I love the most about this porridge is that the pumpkin puree adds a beautifully subtle flavour to the oats. We use maple syrup as the sweetener as it has an that perfect autumnal earthy flavour which goes so well with the flavour of the pumpkin. Topping it with pecans and frozen berries completes the dish, making the ideal meal to start your day!
VEGAN PUMPKIN PECAN PIE PORRIDGE
author: lovely jubley
1 cup of whole porridge oats
1 + 1/2 cups almond milk
1/2 cup pureed pumpkin
1/2 tbsp brown sugar
1tsp pumpkin pie spice (cinnamon, ground nutmeg, allspice, ground cloves, ground ginger)
Add the oats, almond milk, pureed pumpkin, sugar and pumpkin pie spice to a saucepan, then cook on a low heat for 15 minutes, string throughly so all the ingredients combine and the porridge mixture is creamy
Serve in a bowl topped with pecans, maple syrup, frozen berries & dairy free creme fraiche
If you gave this a go, we'd love to know how you got on! Write a comment, like, or share this recipe with your friends.