This pumpkin cereal or porridge is a fantastic breakfast food for those who can't eat wheat or gluten, or who just fancy a healthy change.
I was quite surprised at first when a friend of mine said she often has pumpkin soup for breakfast. I didn't think I could face a savory or spicy flavour in the mornings, but I liked the idea of incorporating pumpkin into a breakfast food.
So, this is what I tried. It's quick, yummy and very, very good for you. It's a great way of getting some orange veg into the children too. They will love it's bright colour and sweet taste.
I always have some mashed or pureed pumpkin on hand. I cook extra in the oven when I've got it switched on. Or you can microwave a big slice of pumpkin, or boil it up. Make sure you don't overcook it if boiling and drain well or it gets watery. You can keep some in the freezer for up to three months.
If you'd like more information about how to cook pumpkin for the recipes in this site: How to cook pumpkin
You can also used canned pumpkin. Make sure you get the one which doesn't have pumpkin pie spices in it. Though it might be quite good with them, but perhaps a bit strong for children.
2 tablespoons of pumpkin puree
1 banana - chopped
Place in the microwave and cook for about 2 minutes.
Mash with a fork.
Serve with a dollop of plain yoghurt and drizzle with maple syrup or honey.
If you love spices, try a sprinkling of cinnamon on top.
Fabulously indulgent and a great winter warmer. This breakfast is gluten free so long as you choose a GF yoghurt.