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100g Mornflake Organic Porridge Oats

250g pumpkin puree

480ml almond milk

480ml water (or for extra creaminess, swap this for more almond milk)

3 tbsp maple syrup

1 tsp vanilla bean paste or essence

1 ½ tsp pumpkin spice*

Pinch of salt



1 tbsp toasted pecans per bowl

1 tbsp maple syrup per bowl

A splash of almond milk (optional)


*to make your own pumpkin spice mix, combine 4 tsp cinnamon, 2 tsp ginger, 1 tsp ground cloves and ½ tsp nutmeg


The night before, simply add all of the ingredients for the pumpkin porridge into a slow cooker and stir until well combined.


Cook on the low setting for 6-8 hours, and in the morning, stir the pumpkin porridge well before serving with toasted pecans, maple syrup and a splash of almond milk.

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