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Overnight Pumpkin Porridge

4 Servings

Preparation Time: 10 min
Cooking Time: 15 min

Cooking oats in milk creates a creamy texture and cooks the nutrients right in. This overnight soak method reduced the cooking time of steel-cut oats by about half while also allowing the flavour of the pumpkin and the aromatic spices to blend into a comforting breakfast while you sleep.

Ingredients

3/4 tsp ground cinnamon 3 mL
1/2 tsp ground ginger 2 mL
  pinch salt  
1 cup unsweetened pumpkin purée 250 mL
2 cups milk 500 mL
1 cup water 250 mL
1 cup steel-cut oats 250 mL
4 tsp maple syrup, divided 20 mL
  pumpkin seeds to garnish (optional)  
  additional ground cinnamon  
  • Refrigeration Time: 6 to 12 hours

Instructions

Step 1
In an airtight container or bowl, stir together cinnamon, ginger, salt and pumpkin; gradually stir in milk and water. Stir in oats. Cover and refrigerate for at least 6 hours or for up to 12 hours.

Step 2
Transfer oat mixture to a large saucepan; stir well. Bring just to a boil over medium heat, stirring often. Reduce heat and boil gently, stirring constantly, for about 5 minutes or until thick and oats are tender. Remove from heat, cover and let stand for 3 minutes.

Step 3
Spoon porridge into 4 bowls and drizzle each with 1 tsp (5 mL) maple syrup and sprinkle with pumpkin seeds and cinnamon.

Tips

Be sure to use traditional steel-cut oats for this recipe and not a quick-cooking variety as the quick-cooking oats create a mushy, pasty texture with this soaking method.
 
Extra porridge can be refrigerated in an airtight container for up to 3 days. Add more milk to thin to desired texture when reheating. Reheat on medium-high (70%) power in the microwave or in a saucepan over medium heat.
 
Extra pumpkin purée can be refrigerated in an airtight container for up to 3 days or frozen for a few months. Add pumpkin to smoothies, muffins, soups and even spaghetti sauce.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per Serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 261
Fat / Lipides 5 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 102 mg
Carbohydrates / Glucides 44 g
Fiber / Fibres 8 g
Sugars / Sucres
Protein Protéines 11 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
21 %
Calcium / Calcium
Iron / Fer
Recipe provided by Dairy Farmers of Canada.

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