Citrus-poached pears with cinnamon porridge recipe
Brighten up your morning with a bowl of cinnamon porridge topped with citrus-poached pears. This easy vegetarian breakfast idea is ready in just 20 minutes. Poached in orange juice, honey and ginger, the pears add fragrant flavour, while a scatter of seeds and a spoonful of yogurt finish this warmly spiced porridge.
See method- Serves 2
- 5 mins to prepare and 15 mins to cook
- 549 calories / serving
Ingredients
- ½ orange, zested and juiced
- 1 lemon, zest pared
- 1½ tbsp honey
- 2cm-piece ginger, unpeeled and sliced
- 2 not-too-ripe pears, peeled, cored and each cut into 8 wedges
For the porridge
- 100g rolled oats
- 250ml whole milk or oat milk-alternative
- ½ tsp salt
- 1 tsp cinnamon
- 2 tbsp Greek yogurt or soya yogurt-alternative, to serve
- 50g toasted 3 seed mix, to serve
Each serving contains
- Energy
- 2305kJ 549.0kcal
- Fat
- 20g
- Saturates
- 6g
- Salt
- 1.2g
- Sugars
- 35g
of the Reference intake
Carbohydrate 77.7gProtein 15.7gFibre 14.7g
Method
- Put the orange juice, lemon peel, honey and ginger in a pan with 150ml water. Bring to a simmer, then add the pears. Top up with boiling water to just cover if needed. Return to a simmer over a medium- low heat for 3-5 mins until tender but not falling apart.
- Use a slotted spoon to scoop the pears into a bowl and toss gently with the orange zest. Heat the poaching liquid over a medium heat and simmer to reduce for 5-7 mins until you have a thick syrupy consistency.
- Cook the porridge ingredients with 250ml water in a small pan over a medium heat for 4-5 mins, stirring, until creamy. Spoon into bowls, top with yogurt, pear slices and a drizzle of syrup; scatter with the seeds.
- Get ahead: The pears keep for up to 5 days in the fridge. They can be used for quick puddings as well as breakfast bowls.
- Tip: Ditch the honey for maple syrup and swap in oatmilk and soya yogurt for a plant-based breakfast.
- See more Breakfast recipes
