Spiced Apple Porridge with Grilled Pears

I don’t know about you but as soon as it’s cold enough to need to wear a coat outside I can’t be doing with a cold breakfast in the morning! I need something to warm me up before I’m even going to think about stepping out the front door.

spiced-grilled-pearsspiced-apple-porridge

This porridge is the perfect, warming autumn breakfast. It brings together the bounty of autumn fruit with delicious spices for an awesome breakfast treat! I would definitely say it’s a weekend breakfast… my weekday porridge consists of throw oats and milk in a pan with some frozen berries and leave it to cook whilst I dry my hair. But maybe it’s just me who’s always rushing in the morning…

vegan-porridge

Spiced Apple Porridge with Grilled Pears

For the grilled pears:
2 pears
Coconut sugar
Pinch of ground cinnamon
Pinch of ground cloves
Pinch of ground nutmeg

For the porridge:
80g porridge oats
300ml your favourite non dairy milk
approx. 50ml water
1 apple
1/2tsp cinnamon
Pinch of ground cloves
Pinch of ground nutmeg

For topping:
1 tbsp hazelnuts
1 tbsp pumpkin seeds

  • Pre-heat the grill on a medium-high setting. Wash the pears, slice in half lengthways and scoop out the core. Place on a baking tray and sprinkle with the sugar and spices. Grill the pears for around 20-25 minutes whilst you prepare the porridge.
  • Place a saucepan on a low-medium heat and add the oats, spices and milk.
  • Wash the apple and grate it before adding it to the saucepan straight away before it browns. Stir the porridge well whilst it cooks to ensure you get a nice creamy porridge.
  • Whilst the porridge cooks, heat a frying pan on a high heat and add the hazelnuts. Shake occasionally to prevent burning until the skins start to peel away. Transfer onto some kitchen towel and leave to cool slightly before rubbing in the towel to remove the skins. Meanwhile toast the pumpkin seeds in the frying pan, shaking the pan until they start to pop then transfer into a bowl to cool.
  • When the porridge starts to thicken you may need to add some water, up to 50ml to get your preferred consistency. (I always find how much liquid you require can vary quite dramatically depending on what oats you use). After 15-20 minutes you should have perfect creamy porridge ready to serve.
  • Chop the toasted hazelnuts and sprinkle over along with the pumpkin seeds. Finally top with the grilled pears.

Get yourself ready for a crisp autumn morning with this warming spiced porridge.  

Enjoy!

A x

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