Easiest Way to Cook Tasty Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF

Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF. Huge Range Of Seeds In Generous Pack Sizes. Great recipe for Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF. It's almost that time when pumpkins take over our supermarkets.

It's almost that time when pumpkins take over our supermarkets. A lot of the time they're sold as carving pumpkins and don't have much flesh inside but what you do manage to scrape out, boil and puree is probably the. Here is how you achieve that. You can have Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF

1. It's 240 ml of water (1 cup).
2. It's 240 ml of full fat coconut milk (1 cup).
3. You need 160 g of pinhead oatmeal (1 cup steel cut).
4. You need 1/2 tsp of ground cinnamon.
5. You need 1/2 tsp of mixed spice for baking / pumpkin pie spice.
6. It's 4 tbsp of maple syrup or to taste.
7. It's 75 g of pumpkin puree.
8. Prepare of For the optional Maple Pecans.
9. You need 50 g of pecans (1/2 cup).
10. You need 2 tsp of coconut oil, melted.
11. Prepare 1 tbsp of sugar.
12. Prepare 1 tbsp of maple syrup.
13. You need 1/4 tsp of ground cinnamon.

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Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF instructions

1. Preheat the oven to gas 4 / 180C / 350F and line a baking tray with parchment paper.
2. Bring the water and milk to boil in a saucepan, add the oats.
3. Turn the heat down to a simmer, cover and cook for around 10 minutes or until the oats are soft.
4. Meanwhile roast the pecan nuts in the oven for 5 minutes.
5. Mix the coconut oil, sugar, maple syrup and 1/4 tsp ground cinnamon together.
6. Toss the pecans in the glaze and put back in the oven for a further 5 minutes or until golden.
7. Set aside to cool and let the glaze harden.
8. Stir the cinnamon, mixed spice, maple syrup and pumpkin puree into the porridge.
9. Serve immediately topped with the pecans.

I used to make a lot of Peanut Butter Cups until my youngest son Jack suddenly developed a peanut allergy. Now I use sunflower seed butter instead. Oats - Rolled oats (old fashioned) are best.; Pumpkin - We used canned pumpkin puree, but fresh will work too. See below for how to use a fresh pumpkin. Chia seeds - To add some healthy protein.

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