It’s Halloween weekend (yep, such a thing exists here) and after the epic pumpkin carving contests, you’re bound to have a bunch of pumpkin innards hanging around just waiting to be disposed of. And how much pumpkin pie can one person eat, anyway?
This is an interesting and holiday-themed way to get rid of some of that pumpkin while changing up your breakfast routine a little. The cinnamon and ginger also help to stop you getting sick, which is always a good thing when the weather is changing!
1 cup pumpkin puree
1 tsp cinnamon, ground
1 tbsp water
1 cup rolled oats
1 tbsp fresh ginger, grated
1 1/2 cups + 2 tbsp milk / non-dairy milk
honey / agave nectar
Place the oats, cinnamon and 1 1/2 cups milk / non-dairy milk in a pan on a medium heat
Heat gently, stirring often, for 5-15 minutes, until it reaches the desired consistency, then allow to cook for another minute or so
Remove from the heat, then stir in the ginger and pumpkin puree, reserving a little puree for decoration
Stir in the remaining 2 tbsp milk / non-dairy milk to slacken off the porridge a little
Serve with a small spoonful of pumpkin puree on top and drizzles of honey / agave nectar
You can make this a quick breakfast by preparing the pumpkin puree the night before and keeping it in the fridge, or even by using pumpkin baby food – although, to be frank, the idea of that grosses me out a bit.
Fun fact: the tradition of carving pumpkins began as a way to keep evil spirits away from your home. Now it encourages children to come asking for candy, so if you ask me, they’ve become somewhat counterproductive.*
*Joke. I love kids, as long as they don’t poo or cry.