It is chilly outside and the sun isn’t shining so I’ve planted myself under the covers in bed to finish reading the last pages of my book with a hearty cup of creamy pumpkin porridge. Sounds delicious, it is! Yesterday I pre-roasted some pumpkin in the oven and pureed it into a smooth consistency with a splash of cream and butter to save time on today’s breakfast. You can of course buy ready-made pumpkin puree if you wish! Also instead of regular oats, I used quinoa instead. Actually a mix of both could be quite interesting too. You can sweeten the porridge with maple syrup but I feel with the caramelized cinnamon pear on top, it needs no additional sweetening. This makes the perfect comforting sunday morning…
- quinoa (or oats)
- Splash of oat milk
- Pumpkin puree
- Pears (butter, cinnamon, sugar, salt)
- toasted almond Flakes
Wash the quinoa in cold water and place into a saucepan with a bit of water in it. Add salt and cook gently for about 10-15 minutes with the lid on. Stir in the pumpkin puree and raisins and a splash of milk for a desired consistency. Close the lid and let it simmer on low heat while you cook the pears and toast the almonds. Add syrup at this point if you wish to sweeten the porridge.
Pears: Melt butter in a saucepan over medium heat. When the butter begins to foam add a gentle sprinkle of sugar over top and cook until the bubbling has dissolved, about 2 minutes. Stir in the sliced pears, add cinnamon and allow them to caramelize and release their juices. Add a pinch of salt.