This post would probably have been better posted a month ago but it was too good not to share with you even though the pumpkin spiced latte has been truly replaced by the gingerbread. In contrast to the drink this is inspired by, my porridge has actual pumpkin in it. This porridge came about as a result of making a coffee, walnut and maple version and being really impressed at how well coffee goes with creamy porridge oats. Add in some pumpkin puree and yum! Additionally, cashew milk adds a smooth richness in almost the same way that full fat milk does. However, any milk that you have to hand should work.
I find that the trick to achieving really creamy porridge is to cook it slow over a low heat, and keep stirring. I’ve suggested using jumbo oats here as I think their firmer texture works really well with the “louder” textures and flavours of coffee and pumpkin. However, finer oats work perfectly well.