Pumpkin Pie Porridge

A delicious bowl inspired by autumn months, with a festive and seasonal twist. It will get your tastebuds tingling with those sweet & cosy flavours, whilst filled with nutrient-dense ingredients.

Including the beautiful veggie that no one can really be bothered to roast 𝘢𝘯𝘥 1/2 𝘤𝘶𝘱 𝘸𝘰𝘳𝘵𝘩 𝘱𝘦𝘳 𝘴𝘦𝘳𝘷𝘪𝘯𝘨, so you get all the extra nutrients in each bite, and BOOM! Totally vegan. No refined sugar. AND SO EASY!

Essentially pumpkin pie for breakfast, without the hassle of baking.


1 cup Oats
2 cups Oat Milk
Pinch of salt
1 teaspoon vanilla bean powder
1-2 teaspoons pumpkin pie spice (see below)
1.5 tabelspoon maple syrup
1/2 cup pumpkin puree
1 tablespoon peanut butter
1 tablespoon milled flaxseed
Yoghurt and pecans to top


1. Add in the oats, milk, salt and vanilla and simmer on a low heat until creamy. When it begins to bubble, mix through the rest of the ingredients.
2. If you like it more liquid-y, you’re ready to bowl up. If you prefer a bit of a bite, just leave it to sit for another few minutes to cool slightly, as it will thicken.
3. Transfer to a bowl and top with pecan halves , a sprinkle of cinnamon and a dollop of yoghurt (because WHAT is pumpkin pie without ice cream on top!)


3 tablespoons ground cinnamon
½ tablespoons ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground cardamom
½ teaspoon ground cloves
pinch ground pepper

Optional: Add a teaspoon of dried citrus zest for a more unconventional blend but adds a super floral depth.


Find your flavour