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Roasted Pear & Ginger Porridge

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


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!

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