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.