Pumpkin Spice Porridge
Servings: 4 bowls
Ingredients
- 2 cups steel cut oats soaked overnight*
- 2 cups water or vanilla almond milk
- 1 and 1/2 cups coconut milk
- 1 cup pumpkin puree not pumpkin pie mix
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 1/4 teaspoon fine sea salt
- 2 teaspoons molasses optional
- 2 tablespoons pure maple syrup
- toppings: coconut/almond milk chopped pecans, almond butter, pomegranate arils or cranberries
Instructions
- Strain and rinse the oats then add to a large pot with remaining ingredients. Stir to combine then bring to a boil. Reduce to a simmer and cook for about 15 minutes, until oats are soft, while stirring intermittently. Taste test to add more spices or maple syrup, if desired.
- Serve warm with suggested toppings and enjoy!
Notes
*Soak the oats in a large bowl covered with several inches of water. This step helps them cook quicker the next day and also makes them easier to digest. If you'd like to skip it them you'll need to add more liquid to the recipe and allow them to cook for longer.