I’m a massive fan of protein-packed porridge for breakfast and I’m always on the hunt for new flavour combinations. Pear and ginger and pear and pecan are classic flavour pairings. Altogether, the taste of this pear, ginger and pecan porridge is divine. It’s like a hug in a bowl on chilly mornings.
Pear, ginger and pecan porridge ingredients
This tasty porridge bowl is made with oats, milk, and desiccated coconut, gently spiced with ginger and topped with pear puree, pecan butter and pecans.
- Rolled oats: I like chunky oats for porridge and always choose gluten-free. Make sure you get gluten-free if you’re following a gluten-free diet, because although oats are gluten-free they easily get contaminated.
- Ginger: Brings a gentle warmth to this porridge. If you’re not keen on ginger, try cinnamon.
- Desiccated coconut: Look for unsweetened and unsulphured desiccated coconut. I like to add a little to this recipe to bring a contrasting texture to the creaminess of oats.
- Pear: Diced pear for a burst of fruity goodness.
- Eggs: We already know why these are important!
- Milk: Use your favourite milk for this recipe (either dairy or plant). If you’re using a plant milk, cashew milk is the creamiest, but you can also use oat or almonds – remember to look for a brand with minimal ingredients (ideally just two – the nut/grain and water!), avoiding sunflower oil, emulsifiers and sweeteners. If you’re using dairy, then go for organic, full fat if possible.
- Toppings: Pear puree, pecan butter, desiccated coconut and pecans provide the finishing touches.
Can I make pear puree?
You sure can! To make 125ml (about 8 servings) of pear puree, simply peel, core and dice two large pears, place in a small saucepan with 2 tablespoons of water and cook over a low heat for 5 minutes, or until soft. Then, either blend or mash to a pureed consistency. Store in an airtight container in the fridge for up to three days or the freezer for up to three months. If you plan to freeze it I recommend making a double batch and freezing in single serve (1 tablespoon) portions in silicone trays.
Eggs in porridge
I explain why I add eggs to porridge in this recipe post – so go check it out. In short, eggs are nutrient-dense and packed with protein. Porridge on its own, made from just oats and milk (especially plant milk) simply doesn’t contain enough protein to keep us going all morning. It can actually spike blood sugar significantly because it’s mostly carbohydrates (starches and fibre). And, aside from making us feel rubbish (headaches, irritability, tiredness, and sugar or coffee cravings), it’s not great for fertility. So adding eggs is a great way to keep enjoying porridge for breakfast – and we definitely want to do that because it’s delicious!
What if I don’t eat eggs?
If you don’t eat eggs then I recommend adding a scoop of high-quality protein powder to your oats. If you’re vegan then I recommend Nuzest Clean Lean Protein. Or if you’re not vegan, then Ancient + Brave True Collagen Powder is my top choice.
How to make pear, ginger and pecan porridge
Make this delicious porridge recipe in two easy steps:
- Combine: Place the oats, ginger, coconut, pear, eggs and milk in a small saucepan and whisk to combine.
- Cook: Place the pan over a medium heat and cook, whisking occasionally, for 4-5 minutes, or until the oats are thick and creamy.
That’s it! Spoon the oats into a serving bowl, top with a dollop of pear puree and drizzle with pecan butter. Sprinkle with the desiccated coconut and pecans to serve.
More porridge recipes to try
More breakfast recipes to try
- Breakfast egg muffins
- Traditional shakshuka
- Spring vegetable shakshuka
- Green goddess omelette
- Courgette fritters
I hope you enjoy this pear, ginger and pecan porridge recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Pear, ginger and pecan porridge
Ingredients
- 50 g gluten-free rolled oats
- 1 tsp ground ginger
- 1 tsp desiccated coconut unsweetened and unsulphured
- 1 small pear cored and diced
- 2 large free-range eggs beaten
- 125 ml milk of your choice (plant milk or full fat dairy if tolerated)
To serve
- 1 tbsp pear puree (it's easy to make your own (see notes) but you can also buy it)
- 1 tbsp pecan butter
- 1 tsp desiccated coconut (unsweetened and unsulphured)
- 1 tbsp pecans roughly chopped
Instructions
- Place the oats, ginger, coconut, pear, eggs and milk in a small saucepan and whisk to combine.
- Cook over a medium heat, whisking occasionally, for 4-5 minutes, or until the oats are thick and creamy.
- Spoon the oats into a serving bowl, top with a dollop of pear puree and drizzle with pecan butter. Sprinkle with the desiccated coconut and pecans to serve.
Notes
- To make 125ml (8 serves) of pear puree, simply peel, core and chop two pears into chunks, place in a small saucepan with 2 tbsp water and simmer until soft (about 5 minutes). Then either blend or mash to a pureed consistency. Store in an airtight container in the fridge for up to three days or the freezer for up to three months.
Super tasty recipe and very helpful to breakdown the reason an egg is needed. I couldn’t taste the egg but feel it gave a creamy feel to the porridge.
Lovely.
Glad you enjoyed it and didn’t notice the egg – lots of people don’t like the idea of adding an egg but like you say it adds such a lovely creamy texture and it’s a great way of fortifying porridge.