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Vegan Pumpkin Spice Porridge
Not just for Halloween - try this delicious sweet creamy bowl of spiced pumpkin porridge anytime
Serves 2|Takes 50 mins
INGREDIENTS:
80g Flahavan’s Progress Oatlets
100ml Water
250ml Flahavan’s Organic Oat Drink
Pinch of Sea Salt
approx 1 kg pumpkin
4 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves
1 tbsp honey
2 tbsp dried mango
2 tbsp pumpkin seeds
30g vegan white chocolate
METHOD:
Pre-heat oven to 200C, half the pumpkin lay it cut side down on greaseproof paper bake for 40 mins till cooked through. Scoop out the seeds then scoop out the flesh and bliz up in a blender until silky smooth. Place spices in a jar, screw on the lid and shake to mix. You can also use tinned pumpkin puree and a spice blend, just for speed!
Whisk together 4 tbsp of pumpkin puree with 1 tsp of spice mix and 1 tbsp honey
Pour oats into a small cast iron saucepan. Add 200ml water, salt, stir and leave to stand for 2-5 minutes. Place on the hob and bring to the boil, then immediately reduce to a simmer. Add the pinch of salt and the Oat Drink, then continue to simmer for 3 minutes until creamy and thickened. Divide between two bowls, swirl through the sweetened pumpkin puree, and top with pumpkin seeds, dried mango, and chopped white chocolate.
