Pumpkin Pie Porridge
When ordinary porridge just makes you want to crawl back into bed and go to sleep, try our delicious pumpkin pie porridge. A little bit spesh.
We have been lucky enough to be partnering with the amazing people at Grecian Purveyor this month on the Insider Club and I have to say my new favourite product is this malty fig syrup that is just so delicious without being too sweet. YUM.
SO I had to use it in a decadent way and really, can you be more decadent than dessert for breakfast? Still healthy of course, and the only sweetener we used was the syrup. If you are reading this in May 2024, go and get a discount on all their products by using the code TENINA15% Get onto it quick and be enjoying this porridge for your breakfast all winter long! (Plus there are loads more yummy things of course!)
We do love our porridge on here in one way or another and if we can combine porridge with dessert, then by all means be try to do so. Here are a few more incredible clickable recipes for you to add to your winter morning menus:
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Need
- 300 Grams butternut pumpkin after peeling, cut into pieces
- Extra Virgin Olive Oil (EVOO) just a drizzle BUY
- 5 Teaspoons Fig Syrup or more to taste BUY
- 40 Grams pecans
- 160 Grams rolled oats
- 400 Grams whole milk or other milk of choice BUY
- 200 Grams water
- 1 Teaspoon pink salt flakes BUY
- zest 1 lemons finely grated
- 1/2 fresh nutmeg freshly grated
- 1 Teaspoon ground cinnamon OR 1 drop cinnamon bark oil
- 1 Teaspoon ground ginger
- 1/2 Teaspoon ground allspice
- 2 Teaspoons vanilla bean paste BUY
Do
- 1
Preheat oven to 180°C and line a baking tray with paper. Prepare the pumpkin by peeling and deseeding. Cut into large chunks and drizzle with a very small amount of EVOO.
- 2
Roast 25 minutes until the pumpkin is tender. Cool. (You can do this the night before so that you are ready to go in the morning!)
- 3
To toast the pecans, lay them on a flat tray and drizzle with enough of the fig syrup to make you happy inside. Toss the nuts gently to coat. Roast for 10 minutes.
- 4
Place the pumpkin into the Thermomix bowl and puree sec/speed 6. Scrape down and repeat if needed. Remove from the bowl.
- 5
Place oats, milk, water and salt into Thermomix bowl and cook 10 min/90°C/Reverse/speed 1. If you are not happy with the consistency of the porridge, let it sit in the bowl for up to 10 minutes or add cooking time to your taste. It will depend entirely on which milk you use. I have found that non-dairy milks do not absorb the oats as quickly and usually add around 5 minutes to the end cook.
- 6
Add pumpkin puree and remaining ingredients except the fig syrup and toasted pecans and stir, 10 sec/Reverse/speed 2. Finish with a spatulah if you need to.
- 7
Serve immediately with a generous drizzle of the fig syrup and the toasted pecans as a garnish.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
