Two versions to enjoy oat-based porridge all day, for a nutritious breakfast or for a single meal for lunch and dinner
Porridge for breakfast, but why not for lunch and dinner too?
The basis of the porridge is a simple mix of oat flakes and water or milk that can be enriched in many ways, with both sweet and savory ingredients. Here is our proposal with the pumpkin. Have you never thought about it?
How is pumpkin pulp obtained?
There are several ways to get the pumpkin pulp.
The simplest is to buy one Delica squash not too big, wash it e cook it whole in the oven at 200 ° for about an hour.
Once soft, remove the peel and seeds and let it cool.
You can alternatively cut the pumpkin into pieces and cover it with aluminum foil for bake it in the oven at 200 ° for about 30 minutes.
We do not recommend steaming or boiling it as it will absorb too much water.
If you can't find the Delica pumpkin, you can use other pumpkin variations, but let them dry well after cooking.
With the pulp thus obtained you can prepare creams, velvety, gnocchi, bread, pasta, cakes, cookies and… porridge.
Sweet pumpkin porridge, the recipe
Pumpkin gives its best this season and therefore we advise you to use it to prepare many recipes, in particular a creamy and super spicy porridge that will make your breakfast special.
For a portion of porridge always consider about 30-40 g of oat flakes, better if small, because they absorb liquids better and faster.
You can coarsely chop classic oat flakes if you can't find small ones or oat bran, another very good alternative.
Then add approx 80-90 g of milk or water, or half of one and half of the other, and a little of cinnamon, ginger and nutmeg and if you want a handful of raisins.
Cook everything in a saucepan over medium heat, stirring constantly for a few minutes until creamy.
It's time to add the pumpkin pulp, about two tablespoons.
Mix, pour into a bowl and season to taste with what you like best.
The classic suggestions are maple syrup or honey, peanut butter if you like it and chocolate if you are greedy.
But you can also try it with caramelized or candied fruit, dried fruit, yogurt and mixed seeds.
Porridge should always be consumed warm.
Salted pumpkin porridge, the recipe
If the sweet version has won you over, you can only try that one salty, perfect for a single meal, rich in nutrients and energy.
The base is always the same: oats and water or milk.
For one serving of salty porridge, consider approx 70 g of oats per person and 200 ml of liquids.
You can use the vegetable broth to give more flavor, milk to give creaminess, water if you have nothing else.
Prepare the porridge as in the previous recipe and add a pinch of salt and the pumpkin pulp.
At this point you can add oil and parmesan for a simple but very tasty recipe that everyone will agree on.
You can perfume everything with del curry and add gods pan-roasted chickpeasa with a little oil e paprika if you opt for a slightly ethnic and vegan version. If you want something very tasty add some cubes of zola and crispy speck.
Browse the tutorial for more tips on making porridge
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