Pear, ginger and pecan porridge
Fresh, juicy pear, spicy ginger and the sweet, nutty flavour of pecans is a dreamy combination. This porridge is warming and delicious, perfect for a cool morning.
Servings: 1 serving
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.
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