Pumpkin Pie Porridge with Maple Pecans

Name: Pumpkin Pie Porridge with Maple Pecans
Yield: 2
Cuisine: Oats

This pumpkin pie porridge recipe is the perfect way to embrace autumn and stay warm as the weather turns cooler.

Cooking Time 15 minutes

Skill Level Easy

Serves 2

Ingredients

For the porridge

80g Mornflake Jumbo Scottish Oats
400ml milk
100g pumpkin purée
1 tbsp maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground ginger
Pinch of nutmeg
Pinch of salt

For the maple pecans

40g pecans, roughly chopped
1 tbsp maple syrup
½ tsp ground cinnamon
Pinch of salt

To serve

2 tbsp double cream or yoghurt
Extra maple syrup
Ground cinnamon

Shop the ingredients

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Jumbo Scottish Oats

8 x 1.5kg pack

78 reviews

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Method

Place a dry frying pan over a medium-low heat and add the pecans.
Toast for around 2 minutes, stirring regularly.
Add the maple syrup, cinnamon and a pinch of salt. Cook for another 1–2 minutes, stirring until the pecans are glossy and coated.
Transfer the pecans onto a piece of baking paper and leave to cool slightly.
Add the Mornflake Jumbo Scottish Oats, milk, pumpkin purée, maple syrup, vanilla, cinnamon, ginger, nutmeg and salt to a saucepan.
Cook over a medium-low heat for approximately 6–8 minutes, stirring regularly, until thick and creamy. Add an extra splash of milk if the porridge becomes too thick.
Divide between two bowls.
Finish with a swirl of double cream or yoghurt, the maple pecans, an extra drizzle of maple syrup and a dusting of cinnamon.

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