Fancy making your porridge a little more interesting? A little more nutritious? A little more…. orange? Of course you do! So say hello to pumpkin porridge.
Orange was a key colour on the catwalks for spring/summer 2011, so although pumpkins may be technically a winter vegetable, this breakfast is definitely in season.
Pumpkin ‘oatmeal’ has been a favourite among American food bloggers for a long time (I guess because they’re remaniscent of the Thanksgiving staple, pumpkin pie). So, when I discovered they stocked canned pumpkin in good ole Waitrose I thought I’d give them a try. I was inspired by Kath’s version but decided to make a warmer, mushier version, by cooking the pumpkin with the oats rather than stirring it in at the end.
Rolled oats (about 5 tablespoons)
240 ml milk
canned pumpkin (about 5 tablespoons)
Directions: Put all the ingredients – except the raisins and syrup – in a pan, bring to the boil, then simmer until it becomes thick and creamy. Then drizzle the syrup and add the raisins at the end. What could be simpler?
Oh and PS. these oats are very special and therefore should only be eaten while wearing appropriate footware. I’ll be eating mine while tottering in these beauties from Miss Selfridge: