Pumpkin pie for breakfast? SIGN. US. UP. We recommend making this recipe the night before, so you can spend the eight hour wait dreaming of the deliciousness you’ll be waking up to in the morning.
100g Mornflake Organic 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.