Pumpkin porridge with cinnamon and pumpkin seeds

Ingredients

For 1 serving

• Rolled oats45 g
• Reduced-fat milk180 ml
• Pumpkin100 g
• Pumpkin seeds12 g
• Maple syrup1 teaspoon
• Cinnamonto taste
• Nutmegto taste

Contains: gluten, lactose,

In season: September – December

Method

1. Peel the pumpkin, remove the seeds and fibres and cut it into roughly 1.5 cm cubes.
2. Steam it, or microwave it in a covered bowl on full power, for 6–7 minutes, until it mashes easily with a fork; mash it to a purée.
3. Meanwhile, put the milk and oats in a small pan, bring to the boil over medium heat and cook for 4 minutes, stirring, until creamy.
4. Toast the pumpkin seeds in a small dry pan over medium heat for 2 minutes, until they start to pop and puff up.
5. Stir the pumpkin purée, cinnamon and a pinch of nutmeg into the porridge and heat for another minute, stirring.
6. Pour into a bowl and serve with the pumpkin seeds and the maple syrup.