Pear and ginger is one of my favourite flavour combinations so I had to make it into a creamy porridge for keeping warm during the colder months.
This one is gluten-free and vegan. It's paired with nuts, seeds and yoghurt in order to provide a balanced breakfast that should stabilise blood sugar and keep you full until lunch.
Serves 2
30 minutes
Ingredients
2 firm pears, cut in half and de-cored
1 tbs organic butter/ghee or coconut oil
2 tsps ground ginger (I like my porridge quite gingery, but feel free to start with less and add to taste)
90g oats
2 tbs sunflower seeds
250ml almond or dairy milk
250ml water
1 tsp vanilla extract
2 tbs coconut or dairy yoghurt
2 tbs mixed nuts
2 tsps honey
Method for Roasted Pear and Ginger Porridge
Pre-heat the oven to 180 degrees C/355 degrees F.
Melt the butter or oil in a pan over a medium to high heat. Put the pears in cut side down and fry for around 6-7 minutes until they are golden.
Arrange the pears on a baking tray, sprinkle in approx 1/2 tsp of ginger and bake in the oven for 20 minutes.
Simmer the oats, seeds, remaining ground ginger, milk, water and vanilla extract over a low heat for 10 minutes until thick and creamy.
When everything is ready, pour the oats into bowls and top with a dollop of yoghurt, two pear halves, a sprinkle of nuts and a drizzle of honey. Enjoy immediately!
