Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF
Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys pumpkin porridge with maple roasted pecans gf df ef sf. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vickys pumpkin porridge with maple roasted pecans gf df ef sf using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF:
  1. Get 240 ml water (1 cup)
  2. Make ready 240 ml full fat coconut milk (1 cup)
  3. Take 160 g pinhead oatmeal (1 cup steel cut)
  4. Get 1/2 tsp ground cinnamon
  5. Prepare 1/2 tsp mixed spice for baking / pumpkin pie spice
  6. Make ready 4 tbsp maple syrup or to taste
  7. Make ready 75 g pumpkin puree
  8. Make ready For the optional Maple Pecans
  9. Get 50 g pecans (1/2 cup)
  10. Take 2 tsp coconut oil, melted
  11. Get 1 tbsp sugar
  12. Make ready 1 tbsp maple syrup
  13. Get 1/4 tsp ground cinnamon
Steps to make Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF:
  1. Preheat the oven to gas 4 / 180C / 350F and line a baking tray with parchment paper
  2. Bring the water and milk to boil in a saucepan, add the oats
  3. Turn the heat down to a simmer, cover and cook for around 10 minutes or until the oats are soft
  4. Meanwhile roast the pecan nuts in the oven for 5 minutes
  5. Mix the coconut oil, sugar, maple syrup and 1/4 tsp ground cinnamon together
  6. Toss the pecans in the glaze and put back in the oven for a further 5 minutes or until golden
  7. Set aside to cool and let the glaze harden
  8. Stir the cinnamon, mixed spice, maple syrup and pumpkin puree into the porridge
  9. Serve immediately topped with the pecans

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