Porridge with pumpkin and salted caramel
29th Oct, 2018


  • ½ small pumpkin
  • 2 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 100ml freshly pressed apple juice
  • 150g pitted dates
  • 200g porridge oats
  • 150ml coconut milk
  • 200ml water
  • Flaked sea salt

Equipment required:

The pumpkin sauce in this recipe is like a subtly sweet compote, and it’s a great addition to your breakfast. With its smooth texture, it is delicious stirred into a bowl of hot porridge, along with some salted date caramel.

Serves 2.

Preheat the oven to 200°c / Fan 180°c / Gas 6. Line a baking tray with greaseproof paper.

Peel the pumpkin and remove the seeds and fibres, then cut into 2.5cm pieces. Spread the pieces on the lined baking tray and drizzle over the maple syrup. Roast for 20 minutes until soft. Tip the pumpkin into a saucepan and add the cinnamon and apple juice. Cook over a low heat for 15 minutes, stirring occasionally, until the pumpkin has completely broken down to form a compote. Set aside.

To make the salted caramel, put the dates into a bowl, cover with boiling water and leave to soak for 30 minutes. Pour the dates and water into a food processor and blitz until completely smooth. Add a pinch of salt and blitz again.

Put the oats into a saucepan and add the coconut milk and water, Bring just to the boil, then simmer for 3-6 minutes, stirring, until the porridge is smooth and creamy.

To serve, add a few spoonfuls of pumpkin compote to each bowl of porridge plus some date caramel and a drizzle of extra maple syrup, if you like.

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