I’ve harvested all my squashes from the allotment and now have the lovely task of finding different ways to eat them. You can’t beat the taste of pumpkin pie, that gorgeous aroma of spices with the sweetness of maple syrup and I love the addition of pecans.
This is a quick way of getting that pumpkin pie taste for brekkie – takes about 15 minutes from start to finish. The texture is softer than granola (I’m working on a granola version!) but with all the taste. You can use pumpkins or squashes for this – I used Crown Prince Squash, butternut works well too.
Delicious on its own or with yoghurt. If you can wait a few extra minutes before eating it, it starts to stick together and smell even better. Still good the following day too.
Pronto Pumpkin Pie Oats (enough for two portions)
- 100g fresh pumpkin or squash peeled and diced into small cubes
- 3 teaspoons coconut oil
- 60g oats
- 1 teaspoon mixed spice
- 1/2 teaspoon cinnamon
- 2 tablespoons maple syrup
- 30g pecan nuts roughly chopped
Heat 2 teaspoons coconut oil in a frying pan, add the cubed pumpkin and stir fry for 8-10 minutes, you want the cubes to get really soft but not falling apart. Keep tossing it to ensure none of the pieces brown too much. Tip out of the pan and keep to one side.
Add another teaspoon of coconut oil to the pan and add the oats stir fry for 4-5 minutes. Then add in the spices and the cooked pumpkin and toss well together over the heat for another minute. Turn off the heat and add the maple syrup and mix everything together. Finally add the pecans. Ready!
Wait a few minutes or eat warm – or keep for later if you can.
Strawberries always remind me of the heat of summer and for some reason I rarely fancy them once the weather turns. But this morning I found a punnet in the fridge and didn’t fancy them cold so made this very quick oaty brekkie to give a bit of warmth.
I’ve been frying up my oats a lot recently, it’s such a quick and easy way to have some hot oats when you don’t fancy porridge.
Oaty Coaty Strawberries (serves one)
- 1 teaspoon coconut oil
- 1 teaspoon of honey
- Handful of oats (around 30g)
- Handful of strawberries – sliced in half
- 1/2 teaspoon cardamom or cinnamon
Heat the coconut oil in a small pan, add the oats and fry for 2-3 minutes. Add the honey, spice of choice and strawberries and fry for another couple of minutes. Toss to coat the strawberries with the oats.
Lovely served on top of yoghurt.
Sometimes you just want something really simple. I woke up this morning just wanting something warm and simple and light. I discovered the delights of cinnamon milk during a recent holiday to Cornwall. After a bracing cliff walk to a favourite cove, the beach café was offering this milk. It tasted like heaven and I drank it whilst sitting on the beach watching the tide come in. So back at home this morning, I wanted to capture the magic of Cornwall – simple pleasures.
- A mug (around 250ml) of milk – I do prefer semi skimmed cows milk for this, but almond milk would work as well.
- 1 teaspoon of cinnamon
- 2 teaspoons of honey
Add the milk, cinnamon and honey to a small saucepan and heat gently until just near boiling. Pour into your favourite mug and sprinkle with cinnamon. Dream of happy days.
Autumn means warm spices, I love the aroma of cloves and nutmeg and of course cinnamon at this time of year (0r indeed any time of year to be honest). The blend with oranges is lovely and the addition of some honey spice nuts definitely gets into the autumn spirit.
I made the chia mix first thing in the morning before I went out with the dog and then fried the nuts at the last minute before serving so they were warm and sticky. Seriously good when eaten with a tired dog at your feet.
Orange spice chia bowl
- 1 orange – peeled
- 1 tablespoon natural yoghurt
- 1 teaspoon mixed spice
- 2 tablespoons chia seeds
- Mix of almonds and walnuts (or other nuts) – I used around 5 almonds and 2 walnuts for one portion)
- 1 teaspoon honey
- More mixed spice
- More natural yoghurt to serve
In a blender blitz the orange, tablespoon of yoghurt and a teaspoon of mixed spice (or add more if you want more of a spice hit).
Put the orange blend in a bowl and add the chia seeds. Leave for at least an hour or overnight to allow the chia seeds to soak up the juice.
For the nut topping – chop the nuts and dry fry them for a couple of minutes in a small pan. Add the honey and spice and stir fry for another minute or two.
Layer up your bowl with the orange chia mix, natural yoghurt and the spiced nuts.