I’ve got to tell you, straight up, I’m pretty impressed with this recipe. I mean come on “Pumpkin Chai Porridge” is it just me or does that not sound…scrummy, divine, comforting, delishy-mozo!!
Ok it might sound a little strange, but you’ll have to agree intriguing non the less.
This recipe came to me because I had a bowl of pumpkins sitting on my kitchen bench and I knew I had to try and find something new to do with them.. Before I started I realised 3 things:
- I don’t really cook a lot with pumpkin
- I had no idea what the different varieties were called.
- I had no idea how to cook them
I was at a loss. I didn’t want to offend any “Pumpkin Gurus” by maybe using a spaghetti squash for a sweet pie when it is best eaten with a drizzle of olive oil on a salad. You get my predicament.
So I did what any tech savvy person does these days… I logged on to Pinterest and created a folder called Pumpkin recipes. I then spend the good part of my evening pinning multiple recipes that use pumpkins. I even found one for pumpkin noodles? I also found that there are as many sweet recipes as there are savoury. Thankfully I had a mix of 12 pumpkins to cook, so I wasn’t worried.
I came across a breakfast recipe, which mixed pumpkin with porridge and since we are heading into porridge season I knew this was the perfect way to start. I love the idea of using leftover pumpkin to “wake up” a boring bowl of porridge and so effortlessly add another vegetable into my diet.
Of course the taste test was to be the deciding factor. After spending the morning stirring my pot of orange porridge and ignoring Matt’s hesitant and questioning looks, my Pumpkin Chai Porridge was ready and looking mouth-wateringly good.
We dug in and yum it was delicious. After scrapping the last remnants of porridge out of our bowls we lay back in our chairs, in a carbohydrate coma with full bellies and decided it was absolutely delicious and needed to be made again and again.
So here you have it. My new take on an old favourite. I hope you enjoy waking up your mornings with something a little different and colourful. The perfect weekend breakfast!!
Pumpkin Chai Porridge
- 1 cup of almond milk
- 100 grams of cooked pumpkin (½ cup)
- 1 ½ cups of oats
- 2 cups of water
- ¼ tsp of helala vanilla powder
- ½-1 tsp of cinnamon
- ¼ tsp of nutmeg
- 2 tbsp. of maple syrup
- 1/2 tsp of coconut oil
- 4 figs
- 1 cup of organic berries
Night before: soak your oats in a bowl with the water and leave overnight.
In the morning tip the soaking oats + any left over water into a saucepan. Transfer the pumpkin, almond milk, salt, vanilla powder, cinnamon, nutmeg and 1 tsp of maple syrup into a blender and blitz until smooth. Tip the now pumpkin coloured milk into the saucepan with the oats and bring to a slow boil, before simmering for 5-10 minutes or until cooked.
While the oats cook, cut the figs in half and place them on a hot pan with the coconut oil and maple syrup. Let them cook on a relatively high heat to give them a golden colour. At the same time heat your berries on a low heat on a separate saucepan.
Once everything is cooked, scoop the porridge into bowls, top with the berries and sweet figs and then finish it off with a drizzle of maple syrup and some warm almond milk.