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

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, vickys pumpkin porridge with maple roasted pecans gf df ef sf. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF is something which I have loved my whole life.

To begin with this recipe, we must 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 that.

The ingredients needed to make Vickys Pumpkin Porridge with Maple Roasted Pecans GF DF EF SF:
  1. Make ready 240 ml water (1 cup)
  2. Prepare 240 ml full fat coconut milk (1 cup)
  3. Prepare 160 g pinhead oatmeal (1 cup steel cut)
  4. Get 1/2 tsp ground cinnamon
  5. Make ready 1/2 tsp mixed spice for baking / pumpkin pie spice
  6. Take 4 tbsp maple syrup or to taste
  7. Take 75 g pumpkin puree
  8. Get For the optional Maple Pecans
  9. Get 50 g pecans (1/2 cup)
  10. Get 2 tsp coconut oil, melted
  11. Take 1 tbsp sugar
  12. Take 1 tbsp maple syrup
  13. Prepare 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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