Pumpkin oats porridge

If you're creative enough, you'll never get bored of oat flakes! Add pumpkin and the porridge will be immediately more attractive. And if you really need a crunchy touch, then this almond and pumpkin seeds topping is ideal for you. Now you know the drill!

Ingredients for the flakes:

100 gr pumpkin

1/2 cup of water

1/2 cup of vegetable milk (I used almond milk)

1/2 cup of thin oat flakes

2 Tbsp of agave syrup

1/2 tsp of ground cinnamon

1/2 tsp of ground ginger

zest of 1/2 lemon

Topping ingredients:

1 Tbsp of agave syrup

1 Tbsp of laminated almond or almond sticks

1 Tbsp pumpkin seeds

1/2 Tbsp of chia seeds

1/2 Tbsp sesame seeds

1/2 tsp of ground cinnamon

Instructions for the porridge:

- Place the pumpkin in a small pan with boiling water and cook for about 10 minutes. Drain the water.

- In a large glass, mash the pumpkin with 1/2 cup of water. Pour this liquid into a small saucepan.

- Add the vegetable milk to this pan. When it is boiling, add the oat flakes, the agave syrup, the ground cinnamon, the ground ginger and the lemon zest. Mix everything very well and let it cook for about 10 minutes.

Instructions for the topping:

- Wash the pumpkin and cut it into small pieces.

- In a small non-stick frying pan, place the agave syrup, all the seeds and the ground cinnamon. In medium heat and stirring constantly, let it toast until the almond is golden brown.

- Add this crunchy mixture to the oat flakes and enjoy!

Tip: The recipe is for two servings. You can store one of them in the fridge and later add a little more milk before heating the flakes in the microwave.

Enjoy! :)