Cinnamon and pumpkin porridge complete with maple syrup and chunks of dark chocolate. The sentence that can sum up the main ingredients of Autumn. That is literally no joke. Take spoonfuls of sweet yet spiced warm and pumpkin fuelled oats, topped with more sweetness and decadence in the form of syrup and melting dark chocolate. Escape to a world where numb fingers and runny noses cease to exist — escape to this bowl of wonderful porridge!
The main ideas behind this were A) To create a tasty seasonal snack and to B) (and most importantly) use up the rest of the pumpkin purée! For the second time in this post, this is no joke. I saw a comment a while back on a website on how it’s a struggle to actually use up all the pumpkin purée in a recipe, without then having to open another tin of pumpkin purée or make even more, to accommodate a new recipe all with the hope of using up the first pumpkin purée. Confusing. It’s a vicious circle. But, alas, the pumpkin purée has all gone with the help of this porridge!
Using up purée isn’t all this recipe’s good for, though. It tastes so delicious and here’s the recipe:
Also, ha-di-ha-ha! The central heating is working again! No need to enlist the help of more cinnamon and pumpkin to provide a spicy kick…
2 minutes 30 seconds
A bowl of porridge
You will need…
🍁 100g rolled oats
🍂 75ml almond milk
🍁 1-2 tbsp pumpkin purée (adjust to taste)
🍄 1/2 tbsp maple syrup
🍂 1/4 tsp cinnamon powder
🍁 1/4 tsp vanilla powder/extract
🍂 Small handful of dark chocolate
🍁 More honey to drizzle
How to make:
1) In a dish, pour in the oats, almond milk, pumpkin purée, maple syrup and spices; mix well with a spoon and microwave for 1 minute 30 seconds.
2) Mix again and return to the microwave for 1 more minute; drizzle on more syrup and decorate with a handful of dark chocolate chips — eat!