Vegan pumpkin porridge with pecans

Vegan pumpkin porridge with pecans: a creamy breakfast made from Hokkaido squash, oats, soya milk, cinnamon and toasted pecans.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 420 kcal per serving
• Protein: 14 g
• Fat: 20 g
• Carbs: 45 g

Ingredients

• 200 g Hokkaido squash
• 100 g rolled oats
• 50 g pecans
• 300 ml soya milk
• 1 tsp cinnamon
• 1 pinch of salt

Method

You’ll need: frying pan · saucepan · stick blender · chopping board · knife · wooden spoon

1. Wash the Hokkaido squash, remove the seeds and cut it into small cubes.
2. Cook the squash with the soya milk in a pan until soft. Then blend everything straight in the pan into a smooth purée.
3. Stir the oats, cinnamon and salt into the squash purée. Let the porridge swell over a gentle heat for 5–8 min, stirring regularly.
4. Roughly chop the pecans and toast them in a dry frying pan until fragrant.
5. Check the consistency and stir the porridge smooth briefly if needed.
6. Spoon the warm pumpkin porridge into bowls and top with the toasted pecans.

Good to know

This porridge is soft, warm and pleasantly nutty. The squash makes it especially creamy without it feeling heavy. Just right for slow mornings.

Swaps

Soya milk → unsweetened almond milk (a little thinner, usually milder in flavour); pecans → walnuts (more alpha-linolenic acid); oats → spelt flakes (similar fibre content, a little more bite); cinnamon → vanilla (milder, no heat)

Allergens

Contains soya, gluten (oats, unless labelled gluten-free) and tree nuts (pecans). Good for children if the nuts are finely chopped or ground where needed, and generally no problem during pregnancy as long as all the ingredients are fresh and well heated.

Dairy-free recipes