The pumpkin season is not yet over but the cold whether already calls for warming, spicy oatmeal breakfasts. I found a small jar of home-made gingerbread spice from last winter and decided to use it up before the Christmas Bakery starts. A small Hokkaido pumpkin blinked at me with googly eyes and begged to join my porridge party. There are a lot of pumpkin spice oatmeal recipes around, but did you ever combine pumpkin with gingerbread spice? It’s totally worth a try!
You can use store-bought Gingerbread Spice or just make your own, like me, using the following recipe:
Homemade Gingerbread Spice
4 tsp cinnamon
1/2 tsp clove
1/4 tsp cardamom
1/4 tsp coriander
1/4 tsp allspice
1 pinch of anise
There are a ton of different gingerbread spice recipes out there, but this one works fine for me, especially when combined with oatmeal.
I am using raisins for this recipe. You can totally skip it if you don’t like the taste or consistency of cooked raisins or just add them before serving.
If you have any leftover compote or fruits like passion fruit or mango, just add them to your porridge – be creative, make this recipe yours!
Are you already in Christmas mood? Let me know in the comments below. I would love to hear from you 😉
- 1 cup soy milk or any other plantbased milk
- 1 cup water
- 3/4 cup oatmeal gluten-free
- 1 cup shredded pumpkin
- 1 tbsp highly de-oiled cacao powder
- 1 tbsp dark chocolate chips
- 1 tsp gingerbread spice
- 2 tbsp raisins optional
- 1 tbsp erythritol
- 1 tbsp coconut sugar
- 1 banana
- 4 tbsp pomegranate seeds
- edible flowers
- Bring water and soy milk to the boil.
- Add finely shredded pumpkin, oatmeal, low-fat cacao, chocolate chips, raisins and spices.
- Simmer on low heat for about 5-6 minutes.
- Sweeten to taste with coconut sugar and erythritol.
- Transfer to a bowl or jar and decorate with pomegranate jewels and edible flowers.