Taste changes with the seasons. When it’s cold outside, our body wants sweeter and smoother flavors than in summer, which can be hot and more acidic. How fitting that harvest is primarily for the vegetables it contains. First of all: the pumpkin. It tastes great not only in sweet dishes, but also in delicious porridge.
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Ingredients for pumpkin and apple porridge
For 2 servings ½ Hokkaido pumpkin, 1 apple, 100 grams of rolled oats, 30 grams of walnuts, 20 grams of butter (or alternative plant), 300 ml of oat milk, 25 ml of water, 3 tablespoons of agave syrup, 1 teaspoon of Cinnamon and a little salt. You should also plan for half an hour.
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Pumpkin and apple porridge recipe
Here’s how it works: Open the pumpkin, remove the seeds and cut half into small cubes. Cover half of it with kitchen foil and keep it in the fridge for next time.
Apples are also sliced, walnuts are roughly chopped and lightly baked in a pan. If you are allergic to walnuts, you can leave them out or replace them with other nuts or seeds that you tolerate. Cashews, for example, are often well tolerated by allergy sufferers.
Now put the butter in a pan and heat it. Sweat the pumpkin cubes in it for a few minutes and then add the apple cubes. Both are steamed for a few more minutes and then diluted with 50 ml of water. After opening the lid, everything should be boiled for ten minutes.
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Then divide the contents of the oven into two parts, scoop out one half with a spatula and keep the rest as a sauce.
In another pot, bring the oat milk to the boil and stir in the oat flakes. Also, add apple and pumpkin puree, cinnamon, a little salt and agave syrup for sweetness, mix everything and let everything cook on low heat until a cream is formed.
Now is the time to serve. Put the pumpkin and apple porridge in a bowl, top with the roasted apple and pumpkin mixture and then some of the roasted walnuts. Sprinkle everything with a little cinnamon – and then you can enjoy.
enjoy your meal!