Spiced pear porridge
Ingredients
2 cups three-grain porridge mix (or rolled oats)
4 cups filtered water
3 pears (2 finely diced (and peeled if liked), 1 sliced)
½ tsp ground cinnamon, plus extra to sprinkle
½ tsp ground cardamom
⅓ cup ground cashews (or ground almonds or LSA)
Your preferred milk, to serve
Yoghurt, to serve (optional)
Raw honey, to serve (optional)
Notes
Recipe created for Australian Pears by Louise Keats
Method
1
Place the porridge mix in a saucepan with the water. Cook over medium heat, stirring occasionally, for 8 minutes.
2
Stir through the diced pear and spices and cook for a further 2-3 minutes, or until the porridge has reached the desired consistency – you can add a little more water or a splash of milk if more liquid is required.
3
Stir through half of the ground cashews and divide the porridge among serving bowls. Top with remaining ground cashews and sliced pear. Serve with milk, a dollop of yoghurt and a drizzle of honey (optional).
Ingredients
2 cups three-grain porridge mix (or rolled oats)
4 cups filtered water
3 pears (2 finely diced (and peeled if liked), 1 sliced)
½ tsp ground cinnamon, plus extra to sprinkle
½ tsp ground cardamom
⅓ cup ground cashews (or ground almonds or LSA)
Your preferred milk, to serve
Yoghurt, to serve (optional)
Raw honey, to serve (optional)
Notes
Recipe created for Australian Pears by Louise Keats
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