Warming pumpkin, cinnamon & almond milk oats

Breakfast after midday is totally allowed on a Sunday and requires a special attention. This spicy and warming creation can be just that treat and actually give you a good reason to make it out of bed on a chilly winter day. 

The recipe is super simple and requires no complicated ingredients and specific instructions. It’s just like mixing your spicy pumpkin latte with your breakfast bowl – just genius! In case you still insist, here’s the list. Quantities depend on the your desired level of indulgence.

Small pumpkin or butternut squash or just a half of it 

Around 2 cups of almond milk (or any nutty milk) 

Handful of oats 


Walnuts (or any other nuts) 


Honey or another sweetener of choice (optional)

Soak the oats in the almond milk, cover and set aside. Cut the pumpkin in few pieces, pierce them few times with a fork and roast until soft and ready in the oven. If you struggle with time, simply boil the pumpkin, but roasting is better.

Once ready, take the pumpkin out of the oven, peel it and put the slices in a big bowl. Mash it by hand or using a blender till you have a nice smooth puree. Let it cool down completely and then add it to the oats. Stir well and let the oats soak a bit more.

Add the spices and if you like it sweeter – a bit of honey or date syrup to taste. If you prefer your porridge thicker, let it soak for a bit longer.

Add the raisins and the chopped nuts and voila! Your festive breakfast is ready. Before serving heat it in a pan or microwave oven if you like your porridge warm.

For a bit of a fancier touch, serve it in carved mini pumpkin shell. Sprinkle with cinnamon and some nuts and enjoy the lazy day deliciously!




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