Pumpkin Spice Porridge
Pumpkin season is in full swing! I never considered myself to be a pumpkin fanatic, but recently I’ve been using it in EVERYTHING: curries, chilies, oatmeal, you name it. One of the things I love about oatmeal is that there are countless possible combinations, which inspires me to always switch it up. One day, I had some pumpkin puree left over from a curry I made and decided to add a little to my oatmeal. So, this pumpkin spice porridge was kind of a happy accident.
I like to keep the sugar low in my breakfast so that I don’t crash later in the day, which is why I don’t add any sweeteners to the actual porridge. However, I did not go light on the toppings: the vanilla almond milk yogurt, honey almond granola, and maple syrup added just enough sweetness to balance out the strong flavor of the pumpkin. The yogurt also added a delicate creaminess and the granola added a crunch. I find that the most satisfying meals have a combination of different textures.
PUMPKIN SPICE PORRIDGE
-1/2 cup rolled or steel cut oats
-1 tbsp chia seeds
-1 cup and 2 tbsp plant-based milk
-2 tsp cinnamon
-1/8 tsp allspice
-1/8 tsp nutmeg
-1/4 cup pumpkin puree
-maple syrup (optional: to drizzle on top)
-vanilla plant-based yogurt (optional: topping)
-granola (optional: topping)
Measure out 1/2 cup of oats, 1 tbsp chia seeds, 1/4 cup pumpkin puree, and 1 cup and 2 tbsp of plant-based milk into a small to medium sized pot.
Bring the mixture to a boil on medium heat. Once it’s bubbling, lower the heat and add the 2 tsp of cinnamon, 1/8 tsp of allspice, and 1/8 tsp of allspice. Feel free to adjust the spices to your liking. (I like going heavy on the cinnamon).
Cook covered on low heat for an additional 5-10 minutes or until the oats are tender and your desired thickness is achieved.
Top with yogurt, granola, and a drizzle of maple syrup. Enjoy!