This warm and spicy porridge is the perfect recipe for a cold winter’s morning. Spiced with cardamom and lemon zest and drizzled with almond butter, this porridge will keep you fuelled all morning.
You can pan fry the pears ahead of time and warm in a low oven when you need them. If you’re going grain-free, you could use a mixture of ground almond and coconut and cook it for half the time.
Makes 2 large bowls. Takes 20 mins.
- 2 peeled pears
- 75g of coconut oil
- 1⁄2 a teaspoon vanilla bean extract
- 1 lemon
- 160g rolled oats
- 400ml water
- 300ml milk of choice
- 1⁄2 a teaspoon of cardamom powder
- 2 tablespoons of Almond Butter
- 50g of pecans, toasted and roughly chopped
Half, core then slice each peeled pear half into 6, so you have 12 pieces lengthways. Add the coconut oil to a large frying pan and place over medium heat, and fry the pears for 5 minutes on each side. Halfway through add the vanilla bean paste and a squeeze of lemon juice and move on to the porridge.
Place the oats, ground cardamom, water and milk in a large pan over a low heat. Bring to a simmer for 10 minutes, stirring continuously. This slow and low method will give you the creamiest porridge.
Ladle the porridge into bowls, top with pears, pecans, a little lemon zest and a large dollop of smooth almond butter. Keep the jar extra close as you’ll want to keep topping up.
Pip’s Top Tip: Remember to give your nut butter a good stir before using it, as the oils can naturally separate. This is because there is no palm oil in any of our nut butters, which is often added to stop this natural separation.