Monday 12 November 2018

Pumpkin & Stem Ginger Porridge

   It doesn't really feel like autumn lately. Sure, the trees outside are naked, the sun's getting whiter, but there's been a southern wind drawing in warm air from the mid-Atlantic, so we've been in double digits for the past two weeks and it's set to continue for the next week, too. Bleugh. I'm a cold-weather girl. I like my jumpers, coats and scarves, I like to feel cosy and bundled up, and I like the certainty of knowing if I bring a coat out with me, I'm wearing it rather than carrying it around.
   Even so, I've been doing my best to enforce my favourite season, and warm porridge has been one way of doing it, as well as wearing summer tops so that I can find an excuse to wear my jumpers. I have so many of them. Jumpers and leggings are my weakness.
   And so here comes another porridge. I'm a little late to the pumpkin party, but bank it for next year, I guess! Sweet and spicy pumpkin & stem ginger porridge, topped with pecans and, of course, pumpkin seeds. Which I had to scavenge from a box of granola because I forgot to buy any...
   A warming autumn porridge, perfect for cold mornings. Or mornings you wish were cold.

Serves 1
30g oats
20g whey protein
100g pumpkin puree
100ml skimmed milk
50ml water
1-2 pieces stem ginger (or 1 tsp ground ginger), chopped
2-3 tsp (15ml) stem ginger syrup, from jar (or sweetener of choice)
Optional pecans + pumpkin seeds to serve

Overnight Oats
1. Combine oats and whey in a bowl (or shaker bottle) and ground ginger and granulated sweetener if using, then, stirring all the while, add the milk (or shake and transfer to a bowl).

2. Stir in the pumpkin and stem ginger and leave in the fridge overnight.

3. Heat the following morning on the hob, or in the microwave - stir in 50ml water and microwave for 1 minute, stir, then again for 20-30 seconds until desired consistency is reached.

4. Stir in the ginger syrup (or honey, if using no other sweetener) and serve with pecans and seeds.

Oats on the Hob
1. Boil 100ml water

2. Combine oats and whey in a saucepan, then ground ginger or granulated sweetener if using, then, stirring all the while, add the milk, then the boiled water.

3. Bring to a boil over medium heat, then reduce to a simmer and add the chopped stem ginger, heating for 15-20 minutes to thicken.

4. Add the pumpkin puree in the final 5 minutes of cooking. Add more water if necessary.

5. Transfer to a bowl and stir in your stem ginger syrup (or honey if using no other sweetener), garnish with nuts and seeds and serve.

• I used Pulsin premium whey
• I used Libby's pumpkin puree (no added sugar)
• I used Biona stem ginger in syrup
• 1 piece stem ginger & 2 tsp syrup = ~20g

Without nuts or seeds
325 cals, 3g fat (0.5g sat), 44g carbs (8g natural sugars, 13g added*), 5g fibre, 27g protein
*stem ginger syrup


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