Are you getting bored with the same old oatmeal? You might like this twist on this breakfast classic from Sara Buttanshaw, an acupuncture student and Holistic Facialist.
This recipe came to be when she once made pumpkin spice bread, and was left with leftover canned pumpkin. So she thought…why not stir some into my morning oatmeal?
Pumpkin Spiced Porridge 南瓜粥
1 Serving, with leftover squash puree for the week
VEGAN | GLUTEN-FREE
Please credit @fiveseasonstcm and @silverbough_studio if you want to repost this recipe.
1 butternut squash (or pumpkin) 南瓜
Pumpkin Spice* 南瓜调味品
½ cup ( 50g) of Oats or other grains like millet, amaranth, buckwheat 燕麦
½ cup liquid or 150ml 水
Pinch of salt 盐
Organic honey 蜂蜜
Pecan nuts or walnuts, chopped 核桃
*In preparation for this recipe, I mixed up a jar of “pumpkin spice”, as this can be used for lots of different recipes. This is equal parts cinnamon, ground ginger, nutmeg, clove and allspice (optional). If you don’t want to prep this in advance, just use around 1/4 of a teaspoon of each for one big portion of porridge.
Preheat the oven to 200°C/390°F. Slice the squash in half and scoop out the seeds. Place onto a baking tray, cut-side-down and roast in the oven for 45-55 mins.
Remove from the oven and leave to cool, then scoop out the insides and blend into a puree. You can store this in a container, and it keeps well in the fridge for up to 7 days.
Pour a handful of your chosen grain into a small pot, add 150ml or 3/4 cup half a cup of water and 2 tablespoons of the squash puree.
Add a teaspoon of pumpkin spice and a pinch of salt and keep stirring until everything is hot - be careful it doesn’t burn at the bottom of the pan as the texture is quite sticky! That’s it!
Pour into a bowl and add the nuts and a drizzle with some honey on top, to taste.