Wands At the Ready: Hogwarts Halloween Feast Pumpkin Porridge
Cozy, Creamy, Pumpkin Spicy Halloween Porridge: Vegan + Gluten Free
Fantastic Beasts Crimes of Grindelwald premier countdown: 17 days
In the next chapter of Fantastic Beasts we’ve got the magical Circus Arcanus, Creedence without his ghastly bowl-cut, some new fantastic beasts like Kelpies and Zouwus and alchemist extraordinaire Nicolas Flamel IN THE FLESH. (and still looking ancient AF) The legendary Flamel is met by none other than Jacob Kowalski....which is sure to be a doozy. ILYSM Jacob 🤣🤣🤣
Since we can’t yet go to the 1927’s France with Newt and his friends, let’s apparate back to Hogwarts for some foodish fandom fun.
Halloween is tomorrow but in this Hufflepuff’s opinion, it’s NEVER too soon or too much to celebrate the howling fun holiday. (As in I do Halloween for the ENTIRE month of October!!) At Hogwarts Halloween is a HUGE deal, the Great Hall gets decked out with live bats, and candlelit jack o’ lanterns hover above the house tables that are set with a sumptuous Halloween feast.
One of the breakfast dishes has got to be the humble but cozy pumpkin spiced porridge...or er...oatmeal. Whatever you prefer to call it! For the sake of the wizarding world, let’s go with porridge, mkay? 😉
It’s not hard to imagine the troops of Hogwarts house elves cooking up massive batches of this pumpkin spice porridge for breakfast on Halloween morning. After all, with dozens of Hagrid’s enormous garden shed sized pumpkins on the Hogwarts grounds ripe for the picking, Hogwarts has got A LOT of fresh pumpkin in reach. This breakfast is oh so hearty and tasty and it’s simple enough to make on your own-- no house elves required!
Don’t get your wand in a knot if you don’t have pumpkins enchanted with engorgio charms at hand. Muggle groceries sell cans of pumpkin puree for all your cooking needs!
Ingredients
Stove Top
½ cup almond milk (or soy)
¼ cup organic pumpkin puree
½ cup old fashioned oats
Mix-Ins
½ teaspoon pumpkin pie spice
1 teaspoon pure maple syrup (I looooove Doc’s)
1 tablespoon chopped pecans
1 tablespoon chia seeds*
Topping
A Sprinkling of chopped pecans
A Drizzle of maple syrup
Wands Out, Stove Top On-- LET’S COOK!
- In a small nonstick pot stir together the non-dairy milk and pumpkin puree
- Once they’re all swirled together put the pot on the stovetop and turn the heat to the highest it can go
- Once the pumpkin milk comes to a boil, dump in the oats and reduce the heat to medium
- For about 5 mins cook the oats and pumpkin together, stirring occasionally so it doesn’t stick.
- Next, for a chewier texture with less liquid, lower the heat to the lowest setting and stir for another 2 to 3 minutes
- Take the pot off the heat and pour all the mix-ins in
- Transfer oatmeal to a bowl and sprinkle with pecans and drizzle with maple syrup
Enjoy! And keep an eye and ear out for any rogue mountain trolls that may be storming the dungeons! (Or ya know, stuttering defence against the dark arts professors with suspicious purple turbans…)
Recipe Note
*You can use ground flaxseed/flax meal or hemp seeds instead, or leave this out altogether.
Disclaimer: I’m not affiliated with or sponsored by Bob’s Red Mill or Doc’s Maple Syrup. My love, preference, and use of their products is purely my own choice.
Images put together by me and photographed by me.
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