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Breakfast recipe · from the recipe book

Pumpkin Spice Soy Milk Porridge with Pecans

Thick, velvety oats simmered with pumpkin, warm spices and soft apple in soy milk, finished with crunchy pecans and a drizzle of maple.

Pumpkin Spice Soy Milk Porridge with Pecans

Ingredients

  • 3 cups240 gOld-fashioned rolled oats
  • 3 cups (710 ml)720 gSoy milk, original
  • 1¼ cups300 gPumpkin puree, canned
  • 1 medium200 gApplefinely diced
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ¼ tsp0.5 gGround nutmeg
  • ¼ tsp1.5 gSalt
  • ⅓ cup chopped40 gPecanschopped
  • 1½ tbsp30 gMaple syrup

Steps

  1. Finely dice the apple and chop the pecans before you start cooking.
  2. Toast the pecans in a dry medium pot over medium heat, stirring, for 3 to 4 minutes until fragrant, then tip them onto a plate and set aside for topping.
  3. In the same pot, combine the soy milk, pumpkin puree, cinnamon, ground ginger, nutmeg and salt, and whisk until smooth.
  4. Bring the pumpkin mixture to a gentle simmer over medium heat, then stir in the oats and the diced apple.
  5. Simmer, stirring often, for 6 to 8 minutes, until the oats are tender, the apple is soft and the porridge is thick and creamy.
  6. Take the pot off the heat and let the porridge stand for 2 minutes to thicken.
  7. Spoon the porridge into 4 bowls and top each with a quarter of the toasted pecans and a quarter of the maple syrup.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts, Soy. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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