Pumpkin spiced porridge with Menier chocolate swirls and honey pecans

With the weather getting cooler, and it turning into pumpkin spice season, I’m upgrading my porridge with Menier’s new gourmet eating chocolate (I used the salted caramel one for this porridge). The bars are made with premium, high quality Swiss chocolate, using pure and simple ingredients so it literally melts in your mouth – and in your porridge!

Ingredients:
3 pieces of Menier Salted Caramel chocolate bar
70g jumbo oats
1 cup of coconut milk (or milk of choice)
¼ tsp nutmeg
½ tsp cinnamon
1 tsp caster sugar
1 heaped tsp pumpkin puree
1 small handful of pecans
1 tsp honey

Method:
On a low heat in a saucepan, heat your coconut milk, jumbo oats, nutmeg, cinnamon, sugar and pumpkin puree until porridge desired thickness. In a small frying pan, add in pecans and honey. Melt honey and leave until pecans are coated and starting to thicken. Serve up your porridge with a little cinnamon on top, honey pecans and your Menier chocolate.

I’m increasingly looking to support sustainably sourced products, and this one ticks the box. If you’d like to get your hands on some (any other chocolate lovers out there?) then you can pick some up in WH Smith travel sites (like in train stations, etc).