¼ cup porridge oats
¼ cup pumpkin puree, see recipe
1 tbsp honey or maple syrup, or sweetener of your choice
¾ - 1 cup water
¼ tsp Gewürzhaus Pumpkin Pie Spice
1 tbsp of dried fruit and chopped nuts, optional
Peel, deseed and cut pumpkin into medium sized chunks. Steam for 15 minutes or until soft. Drain water from pot, then leave pumpkin in the same pot to dry and cool off slightly.
Blend the pumpkin pieces in a food processor until it reaches a puree consistency. Mash the pumpkin pieces well if you do not have a food processor.
In a small saucepan over low heat, bring water to a boil. Add in porridge oats and stir for 2-3 minutes, or according to the instructions on the package.
Add in pumpkin puree, sweetener and spice and stir to combine, allowing to cook for a further 1-2 minutes.
Transfer into a small bowl to serve, sprinkled with dried fruit and chopped nuts, or toppings of your choice. Enjoy warm.
Store leftovers of puree for future use. Refrigerated leftover pumpkin puree will last about a week.
Use maple syrup to make vegan and low FODMAP.
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