Date & Pumpkin Spiced Breakfast Oats
Ingredients:
(1 serving)
40g porridge oats
200ml unsweetened almond milk (cows milk works well too)
60g pumpkin puree
2 Medjool dates, stones removed and roughly chopped
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tbsp pumpkin seeds
1/2 tbsp sunflower seeds
1 tsp chia seeds
Method:
10 minutes
1. Pour the almond milk into a suitable saucepan and place it on a medium-low heat.
2. Add the oats, pumpkin puree, cinnamon, ginger, nutmeg and one of the chopped dates to the pan. Stir well and allow to simmer gently until the oats are cooked to your liking. (you can add more milk if the oats become too thick)
3. Once cooked, transfer your porridge oats to a serving bowl. Now sprinkle the pumpkin seeds, sunflower seeds and chia seeds over the top before scattering the remaining chopped date over the top to finish.