It's been super drizzly lately and my morning breakfasts have progressed from being raw to cooked.
Even more so after this mornings refreshing swim in the local outdoor pool. It's raining, but so what - you're wet anyway!
Anyways, it's coming to that time of year when the markets start to stock mountains of fresh pumpkins.
Not only are they cheap but so deliciously healthy and flavoursome.
Roasted pumpkins are a bit of a favourite for me at the moment. And after a recent roasting batch, I kept some of the flesh aside for a recipe such as this one.
1 c roast pumpkin flesh, mashed
1 c rolled oats
2 tblsp molasses
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp freshly grated nutmeg
1 tsp vanilla essence
1/2 c homemade cashew milk
1 1/2 c water
Combine all ingredients in a medium sized pot and cook for about 15 - 20 mins until nice and thick like cooked oats.
Serve warm with a drizzle of homemade brown rice milk, pumpkin seeds, sliced bananas and agave syrup.