A cold winter calls for warming foods. My memories of porridge when I was growing up was the smell that swirled through the rooms as my Mum whipped up the goodness that filled and satisfied our empty stomachs before school. I am going through a porridge stage at present, firstly because it's delicious but secondly because the whole family can eat it - why do you want to be dishing up four different breakfast bowls? Little George is going on 7 months and he loves the porridge mashed with a little stewed fruit or banana and Theo just has what I have ( he has no choice! ). This porridge has grated apples throughout it along with a few raisins and walnuts then topped with ginger stewed pears and pure maple syrup. Breakfast is served.
5 pears, peeled and cut into thick wedges
1 tsp cinnamon
2 Tbsp grated fresh ginger
1 Tbsp local raw honey
1/4 cup water
1 1/2 cups quick cook oats ( If you are GF then opt for gluten free oats )
3 cups nut milk, regular milk or water
1/4 cup raisins
Handful of walnuts
1 grated apple
1 tsp cinnamon
Maple syrup to serve
In a medium sized saucepan add your pears, honey, ginger, cinnamon and water and bring to a simmer stirring every now and again until the water has reduced and your pears have softened. Place these into a glass jar and what you don't use can be stored in the fridge for up to a week.
Rinse your saucepan then add your oats, milk, cinnamon, raisins, walnuts and grated apple. Stir your porridge constantly over a low heat until your porridge has thickened and is a creamy consistency.
Serve into bowls and drizzle with maple syrup and top with your ginger stewed pears.
Makes 3 adult plates or 2 adults and 2 children.
Search by ingredient and season