Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF
It's almost that time when pumpkins take over our supermarkets. A lot of the time they're sold as carving pumpkins and don't have much flesh inside but what you do manage to scrape out, boil and puree is probably the perfect amount for this Autumn breakfast
Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF
It's almost that time when pumpkins take over our supermarkets. A lot of the time they're sold as carving pumpkins and don't have much flesh inside but what you do manage to scrape out, boil and puree is probably the perfect amount for this Autumn breakfast
Open in Cookpad AppSteps
- 1
Preheat the oven to gas 4 / 180C / 350F and line a baking tray with parchment paper
- 2
Bring the water and milk to boil in a saucepan, add the oats
- 3
Turn the heat down to a simmer, cover and cook for around 10 minutes or until the oats are soft
- 4
Meanwhile roast the pecan nuts in the oven for 5 minutes
- 5
Mix the coconut oil, sugar, maple syrup and 1/4 tsp ground cinnamon together
- 6
Toss the pecans in the glaze and put back in the oven for a further 5 minutes or until golden
- 7
Set aside to cool and let the glaze harden
- 8
Stir the cinnamon, mixed spice, maple syrup and pumpkin puree into the porridge
- 9
Serve immediately topped with the pecans
Cooksnaps
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