Ingredients
6 total- 80 g of quick-cook oats or fine oatmeal
- 50 ml of milk (any type)
- 1 tbsp of maple syrup
- 1 pinch of of ground cinnamon (optional)
- 4 tsp of extra thick double cream (optional)
- 100 g of pumpkin purée
Method
4 stepsStep 1
Cook the oats in a small pan over the hob as per pack instructions.
Step 2
Stir in the pumpkin purée and milk, then sweeten to taste with maple syrup and a little cinnamon.
Step 3
Divide the porridge between 2 bowls and, working quickly, drizzle a spoonful of cream over each in at least three concentric circles.
Step 4
Drag a cocktail stick or knife tip through from the centre a few times to create a spider’s web effect; serve immediately.