Pumpkin puree (see recipe below)

Plain porridge oats (I use 1 cup for 3)

Milk/nut milk (I use 3 cups milk to 1 cup oats)

Tbsp cinnamon

Grated nutmeg

Pecan nuts chopped

Sultanas

Drizzle Maple syrup

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1. Make up your porridge with almond/milk.

2. Add the pumpkin puree and maple syrup (just a tiny bit per bowl) and give a good mix add the pecans and sultans on top.

3. Grate nutmeg over the top of each portion.

 

Pumpkin Puree

Large pumpkin chopped (peeled)

2 tbsp cinnamon

Nutmeg grated (use one whole nutmeg)

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1. Place flesh in a large pan to steam/simmer for 30 mins until soft.

2. Remove, drain and allow to cool slightly.

3. Transfer to a blender and blitz to a smooth puree.

4. Add the spices – once completely cooled this can stay in the fridge for 3-4 days.