Firstly, I’d like to say a massive thank you to those that read my last post and messaged me with some very kind words. I wasn’t actually expecting that, nor did I write it for that to happen, but it warmed my heart none the less. The fact that this lil blog of mine gets read is already enough for me, you know! Anyway, Autumn is in full swing for sure and the time has come to make all kinds of pumpkin spiced things right! Last year was the official year of PSL for me. Me and my friend Franny had been talking about it for a good month or so before actually doing it, and oh boy was it worth it. You can find the recipe in the archives/search bar, I promise you, you won’t regret it. It’s not really autumn unless you do it to be quite frank. We may as well embrace the colder weather with warming, cosy drinks. Naturally, the pumpkin spiced theme didn’t stay to a latte situation for long. I’d seen pumpkin spiced breakfast based recipes flying around Instagram, again, gravitating towards this. I have a few other tricks up my sleeve, but for a cold morning when feeling ever so slightly sorry for myself, this was the treat I needed to pick me back up again! If you’ve been keeping up with my recent journey, you’ll know a lot of it has been about balancing my hormones out again; getting my blood sugar levels back on track, as well as making sure to incorporate healthy fats in every meal. I won’t go into the whole ‘sugar saga’, as for one, I hate calling fruit sugar, plus really do believe in the natural replacements if we are going to have it all. When I say balancing my levels, you’ll understand that having banana ice-cream every day, followed by a smoothie, is probably a little too much. Having said that, those rawsome dudes out there, they have it balanced. Living in a colder country plus I guess the types of things my own bodies needs/absorbs, the balance wasn’t quite right. I will say, to end this point before I go too far, that getting to know your own body, when it comes to nourishing it, is extremely important. Everyone absorbs things in different ways and amounts. It also depends on how active your lifestyle is. As an avid runner come yogi, without realising it, I sometimes exercise to a degree everyday. It’s important to take a rest, but also know, that if I am doing that, to refuel my body with the correct foods, amounts etc. Anyway, that is another post in works, as I know a lot of you are here for the ol’ pumpkin spice porridge.I will also add that, everyone seems to like their porridge different consistencies. I like mine well cooked but not stodgy, so I always add a little more milk and cook the jumbo oats for a little longer. If you want it to be quicker, or use finer oats, go ahead and use less liquid. I’m sure the majority of you know how to make porridge by now, if you don’t .. well.. perhaps we need a tutorial? I’m up for that, so hit me up if you are!

What you need: Serves 1

1 heaped tbsp pumpkin spice syrup
1/2 cup rolled oats
1.25-1.5 cups plant based milk, I used coconut. (the amount depends on the type of oats you are using and how you like your porridge)

1 tbsp almond butter – shop bought or homemade (note* making your own is BEYOND easy, let me know if you’d like to see that on here)
1 tbsp coconut yoghurt
1-2 tbsp pomegranate seeds
Coconut flakes
5 pecans – roughly chopped
1 tbsp maple syrup (for the candied pecans)
Date syrup *optional
Cinnamon *optional

What to do:
1. First of all, make your candied pecans and toasted coconut. In a small pan, dry fry the coconut until browned and slightly crispy. Remove and put to one side. For the pecans, put the tablespoon of maple syrup into the same pan, adding the pecans. On a very low heat, allow the maple syrup to become thicker, they will form a crust like consistency around the pecans. Remove from the heat.
2. To make the porridge, simply put your oats and plant milk into a pan. Bring to the boil, then lower to a simmer for around 8-10 minutes. This will totally depend on the oats you are using and how you like your porridge.
3. Whilst the porridge is still on the heat, add the pumpkin spiced syrup and stir well.
4. To serve, pour the porridge into a bowl, topping with the almond butter, coconut yoghurt, pomegranate seeds, pecans and toasted coconut. Drizzle on some date syrup and a sprinkle of cinnamon to your liking.

I mean the beyond easy right? A luxury porridge right in your own kitchen, with barely any faff and the option to have pumpkin spiced lattes all week long! You’ll see from the recipe that it does last in the fridge for a few days. I’m working on some pumpkin spice cashew truffles, so check back for those bad boys soon!