It’s officially ‘That time of the year!’ and pumpkin spiced everything is popping up everywhere. My blog is not an exclusion cause pumpkin season happens to be my ultimate favourite season of the year.
Every year I stock up on a bunch of pumpkins whilst they’re available and create a bunch of recipes from them (such as this deliciously creamy pumpkin soup I created last year). As I usually have plenty of pumpkin left at the end of each autumn, I often create pumpkin puree from it and freeze it – so that I’m also able to enjoy this delicious goodness when it’s not pumpkin season 😉
This year I’ve been feeling super inspired and motivated to create more pumpkin recipes aside from the regulars of roasted pumpkin and pumpkin soup – so I’ve started including pumpkin in other dishes too, such as this Pumpkin Spice Porridge, which was super warming and creamy and the perfect start into any autumn day.
In this recipe I am using pumpkin puree & a pumpkin spice mix – these might be standard ingredients, if you’re based in the US, however in the UK they’re sadly not widely available. For years I have been wondering whether people would buy these from in the UK and after desperately searching around online, I just decided to find out how to make them myself (I’m a strong independent woman and I don’t need no ready-made pumpkin spice)
After a vote over on Insta it turned out that I wasn’t the only person unsure of where to get it/how to make it, so I decided to put up this post on how to make your own pumpkin spice & pumpkin puree. It’s super easy – make sure to check it out in case you don’t have these ready-made ingredients at home yet 😉
Ingredients (makes 2 portions)
1/2 cup quick oats
1 1/2 tsp pumpkin spice (How to make Pumpkin Spice)
1/2 cup pumpkin puree (How to make Pumpkin Puree)
1 cup coconut milk
1 tsp almond butter
Sprinkle of almond flakes
Sprinkle of Cacao Nibs
1. Add your quick oats to a small saucepan over medium heat. Sprinkle in the pumpkin spice and roughly mix with a spoon to even spread the spices throughout the oats.
2. Add 1/2 cup of pumpkin puree and stir it into the oats, then pour in the coconut milk and stir continuously until everything is well combined.
3. Once the oats have soaked up most of the coconut milk, reduce the heat to a minimum and continue stirring regularly. If you like your oats to be super creamy add an additional 1/4-1/2 cup coconut milk. If you like it thick, you might not need any additional liquids.
4. When the oats have softened and your porridge is smooth, transfer to your breakfast bowls and add the toppings (optional).
5. Dig in & Enjoy!
The porridge tastes best served warm,. but you can also create it as overnight oats – simply stir the porridge ingredients into a jar and place in the fridge over night. Add your toppings in the morning and enjoy on the go!