Pecan Pumpkin Pie Baked Porridge

 So I’m told it’s Thanksgiving tomorrow. I only know this because a few of my classmates are American; otherwise the holiday would have totally passed me by. I haven’t been reading blogs too often lately because my laptop recently crashed (hence the lack of updates here; I’m working whenever I can from a  uni computer) so haven’t been keeping up to date on which recipes are trendy right now. But I do love a good slice of pumpkin pie (or two, or three) and if I can have it for breakfast, I will never say no.

Making your own pecan butter is easy: all you have to do is processor the pecan nuts in a high-speed blender or food processor until they turn into a creamy paste (this can take up to 15 minutes, depending on the power of your processor or blender).

50g (1/2 cup) porridge oats
125g (1/2 cup) pumpkin puree
200ml (just over 3/4 cup) of half water, half almond milk 
2 tsp maple syrup
a handful of pecans
1 tsp allspice
1/2 tbsp almond or pecan nut butter

 Pre-heat the oven to 180C (356F). 

In an oven-proof bowl, combine the milk, water, pumpkin puree, maple syrup, spices and oats. Let the mixture stand so the oats can absorb the liquid whilst you prepare the toppings.

Decorate the porridge with pecans and a dollop of almond or pecan nut butter in the middle.

Bake the porridge in the oven for 15-20 minutes. 

Let the bowl cool for 5 minutes before digging in. 

Americans, what’s your favourite thing to eat for Thanksgiving? I’m very curious as I know little about this holiday, so spill the beans 🙂


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