Protein Pumpkin-Pie Porridge with Puffed Pumpkinseeds & Pecans

Protein Pumpkin Pie Porridge with Puffed Pumpkinseeds and maple roasted Pecans. I guess I just broke the record for recipe with most P's. Congrats to me. 

No seriously my friends, this has been one of the best oatmeals I have had in ma life.

By adding pumpkin to your breakfast you're not only eating veggies for breakfast (mum will be so proud of you) but you are also getting the most beautiful oatmeal flavour wise (it's sweet) and structure wise (it's fluffy).

The egg white binds the porridge together and adds protein. The puffed pumpkin seeds add great texture and I love their roasted flavour. The maple roasted peccans? Get them far away.
They are so yummy they are not safe around me.

Your toppings can also add to the protein level: by choosing a (low fat) high protein type of yoghurt such as Skyr, Greek yoghurt or quark for example. Flavourwise it is not neccesary to add the mixed hemp- / lin- / chiseeds but again: these add protein just like the pumpkinseeds, nutbutter and roasted peccans.

Happy cooking guys.

Love,

Fleur

Ingredients:

 Porridge:

• 30 gr oats 
• 1 egg white 
• 1/2 - 1 date
• 75-100 ml coconut milk
• 100 gr cooked / roasted pumpkin 
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamom
• 1/4 tsp pumpkin spice / gingerbread spice
• 1 tblsp (mixed) hempseeds / chiaseeds / linseeds (optional)

Puffed Pumpkinseeds:

• handful of pumpkinseeds

Candied pecans:

• 20 gr pecans
• 2 tsp maple syrup
• 1/2 tsp coconut oil

Add-ons:

• 2 scoops of low fat Greek yogurt / Skyr / low fat quark / coconut yogurt
• handful toasted coconut chips
• 1 tblsp all natural  almond butter / peanut butter

Method:

Add the pumpkin seeds to a dry (no oil) frying pan on medium heat. Bake the seeds for about 1-2 minutes until you hear them pop. Take of the heat and let them cool down (roasting the pumpkin seeds gives an amazing flavour!)

To make the candied pecans: add pecans and coconut oil in a frying pan. Roast them for about 10 minutes on low heat until golden and beautiful roasted. (Make sure the nuts are covered equally with coconut oil when it has melted).

Take the nuts of the heat and add maple syrup to the frying pan. Shake it around until all the nuts are coated with the syrup. Let the nuts cool on a clean surface (not in the pan or they will burn).

To make the porridge: blend the milk together with the date and cooked/roasted pumpkin. 

Add to a pan together with the oats, cinnamon, pumpkin spice, vanilla and optional seeds. Bring to a soft boil stirring regularly and let it bubble for about 1-2 minutes.

When nearly done: add the egg white and keep stirring for a minute more until the egg has mixed completely with the oats and has cooked through (you should see bits of cooked egg white, no more see through egg). You should have a beautiful thick and fluffy oatmeal.

Pour in a bowl or a deep plate and top with Skyr (or other low fat / high protein yogurt), puffed pumpkinseeds, maple pecans and optional toasted coconut flakes and nutbutter.