John Myers
Breakfast: Pumpkin and Apple Porridge
The perfect breakfast: pumpkin and apple porridge recipe with a picture and simple step-by-step instructions.
- 1 portion Pumpkinism
- 1 portion Chunky sugar-free applesauce
- 200 ml Milk
- 100 g Flake mixture, e.g. oat, quinoa, buckwheat flakes
- 2 tbsp Crushed flaxseed
- 1 tsp Pumpkin Spice Seasoning or Cinnamon
- 0,5 tsp Turmeric
- In this recipe, I mean a portion of pumpkin and apple sauce about the size of a silicone muffin mold … (about 4 – 5 tablespoons) since I always freeze both in portions, I just take it out and defrost it in the low heat Pot open.
- Add the milk, flake mixture and spices and simmer for a few minutes until creamy. Tastes warm and cold. As a topping, z. B. cranberries, chopped pecans, currants, pollen etc. If you like, you can also add a little sweetener, e.g. with maple syrup.
- I even prefer it chilled, so I always make a larger amount and put the rest in glasses in the fridge. Lasts at least 2 days.
Facebook Comments