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Ginger and pear porridge

We all know that porridge is a very healthy breakfast, but it can be a bit boring and tasteless. So I jazz it up with fruits, nuts and compote. This ginger and pear porridge is made with plant-based milk and a quick, spiced compote - so  it’s zingy, healthy, yummy and ideal for autumnal weekends.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g rolled porridge oats gluten-free, if needed
  • 1 tsp cinnamon
  • 350 ml fresh milk or oat milk
  • 1 piece of fresh ginger
  • For the compote:
  • 2 pears
  • ½ tsp ginger powder
  • ½ tsp cinnamon powder
  • 1 Tbsp muscovado sugar
  • Juice of ½ lemon
  • 1 handful pecan nuts
  • 2 Tbsp maple syrup

Method
 

  1. Put the porridge in a saucepan and mix in the cinnamon. Add the oat milk and fresh ginger, then turn on the heat.
  2. Simmer over low heat for 10 minutes. Add a little more milk, if needed. Turn off the heat, give it a stir, then put a lid on and rest for 5 minutes.
  3. Meanwhile, peel the pears, cut them half and remove the core. Cut them into thin slices.
  4. Put them in a non-stick pan, add the lemon juice, sugar and half of the agave syrup. Caramelize them for about 5-8 minutes, stirring occasionally. They should be soft, but tender. Stir in the nuts, then turn off the heat.
  5. Spoon the porridge into two bowls, then top with the pear & nuts and syrup. Drizzle with the remaining maple syrup and serve.