I’m always down for dessert brunch so this Pumpkin Porridge was fully appropriate as it tasted just like pumpkin pie. Creamy cinnamon oats, sweet spiced pumpkin puree and toasted marshmallows – oof!
If you’re partial to overnight oats, this little number is ideal. It’s almost like eating a pudding for breakfast you almost feel guilty! Go a step further and consider it one portion of veg if you give yourself a significant serving of sugar and spice pumpkin puree- bonus!
So before you tuck into this creamy oat mixture topped with warming mushy pumpkin mash and toasted marshmallows, here’s the recipe to help you get there.
Pumpkin Porridge Recipe
Serving size:
Serves 2
Ingredients for Pumpkin Porridge:
- 100g gluten-free oats
- 400ml sweetened plant milk
- 2 tbsp maple syrup
- 150g cooked pumpkin
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- handful marshmallows (optional)
Method:
- Combine the oats with the milk in two separate bowls/jars and leave aside.
- In a food processor, blitz all remaining ingredients (except marshmallows) into a smooth puree.
- Spoon over the oats.
- Top with marshmallows, toasted lightly using a blowtorch, and refrigerate overnight.
Made this Recipe?
If you had a go at this recipe please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!
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