This is the perfect fall breakfast, it's super easy to make, it has a lot of different textures (crunchy hazelnuts, sweet agave syrup, creamy porridge...). And trust me, it's healthy! In my blogpost about the chocolate porridge, I'm talking a lot about the health benefits of porridge, so if you want to check that out- here you go.
Pumpkin itself is super yummy and healthy and if you are a bit unsure whether that really tastes good in porridge, try this recipe, it's amazing! I bought my pumpkin puree in a store (it's actually for babies, but who cares?!?), but if you prefer to make your own puree at home- brilliant idea. You just have to chop your pumpkin and let it ferment in boiling water until it's smooth and tender. Then blend it until you reach the preferred consistency.
And when we're all done with prepping-we can jump right into the cooking process.
RECIPE:
Ingredients:
- 1/3 cup oats (35g)
- 1/4 cup pumpkin puree (61g)
- a pinch of cinnamon, cloves, and salt
- 1 tsp. chia seeds
- 1/2 tbsp. agave syrup
- 1/2 cup (non-dairy) milk (170g)
- 1 tsp. nut butter (almond, peanut.....)
- toppings: banana, nut butter, more cinnamon...
- Put all the ingredients in a pot and slowly bring your mixture to boil. If you prefer a thicker consistency, just add more oats.
- Fill your porridge into a bowl and decorate it with chopped hazelnuts, sliced banana, more nut butter, and whatever you want.
- Enjoy!
