Pumpkin spiced latte oats

Pumpkin spice season came around, so this was only appropriate. Spice up your weekday brekkie!!!

Recipe, serves 2

For the porridge

80g jumbo oats
400ml milk
100g pumpkin purée
1 tbsp maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground ginger
Pinch of nutmeg
Pinch of salt

For the maple pecans

40g pecans, roughly chopped
1 tbsp maple syrup
½ tsp ground cinnamon
Pinch of salt

To serve

2 tbsp double cream or yoghurt
Extra maple syrup
Ground cinnamon

Method

1. Place a dry frying pan over a medium-low heat and add the pecans.

2. Toast for around 2 minutes, stirring regularly.

3. Add the maple syrup, cinnamon and a pinch of salt. Cook for another 1–2 minutes, stirring until the pecans are glossy and coated.

4. Transfer the pecans onto a piece of baking paper and leave to cool slightly.

5. Add the Mornflake Jumbo Oats, milk, pumpkin purée, maple syrup, vanilla, cinnamon, ginger, nutmeg and salt to a saucepan.

6. Cook over a medium-low heat for approximately 6–8 minutes, stirring regularly, until thick and creamy. Add an extra splash of milk if the porridge becomes too thick.

7. Divide between two bowls.

8. Finish with a swirl of double cream or yoghurt, the maple pecans, an extra drizzle of maple syrup and a dusting of cinnamon.

Notes + Variations: