Serves: 1
Prep: 15M
Total time: 15M

For the Porridge
80g of oats
100ml of brown rice milk
1 teaspoon of vanilla powder
1 teaspoon of cinnamon
½ teaspoon of ground ginger
Sprinkle of ground nutmeg
5 tablespoons of pumpkin puree
2 teaspoons of coconut sugar

For the Toppings
1 apple
1 teaspoon of coconut oil
1 teaspoon of maple syrup
1 teaspoon of cinnamon
40g of pecans
Method:
– If you are making your own pumpkin puree, simply peel the pumpkin, roughly chop it into chunks and steam for 25 minutes until soft. Then blend it in a food processor until totally smooth.
– To make the topping, core and slice the apple. Cook the apples and pecans with the coconut oil, maple and cinnamon in a pan for about 10 minutes, until the apples are soft but still holding their shape.
– While the apple cooks, make the porridge by placing the oats in a saucepan with 200ml of water and brown rice milk, place the pan on a hob and cook for 4 minutes, stirring continuously. Add in the spices, pumpkin puree and coconut sugar and cook for another minute.
– When the porridge is cooked, spoon it into a bowl and top with the delicious apples and pecans before serving!