Salted caramel porridge with roasted pears recipe
Melt-in-the-mouth pears are a fruity addition to your morning porridge – and they're one of your five-a-day, too. Swirl in some salted caramel sauce for a luxurious touch.
See method- Serves 2
- 10 mins to prepare and 20 mins to cook
- 529 calories / serving
- Freezable
- Vegetarian
Ingredients
- 2 Ripe and Ready seasonal pears
- zest and juice of 1 orange
- 100g Tesco Finest Scottish Porridge Oats
- 350ml whole milk
- A small pinch of salt
- 1 tbsp Tesco Finest Salted Caramel Sauce, plus 2 tsp
- 40g Tesco Finest roasted nut selection, toasted and roughly chopped
Each serving contains
- Energy
- 2215kJ 529.0kcal
- Fat
- 24g
- Saturates
- 7g
- Salt
- 0.6g
- Sugars
- 23g
of the Reference intake
Carbohydrate 28.2gProtein 16.1gFibre 6.8g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Peel and core the pears and cut each into 8 wedges. Put in a baking dish with the orange zest and juice. Cover with foil and roast for 15 mins, then remove the foil and cook for another 10 mins or until tender.
- Meanwhile, put the porridge oats, 350ml milk and a small pinch of salt in a saucepan. Cook over a medium-low heat, stirring, for 12 mins until creamy. Stir in Tesco Finest Salted Caramel Sauce.
- Spoon into 2 bowls and top each with 3 roasted pear wedges and any cooking juices; scatter with toasted and roughly chopped nuts. Heat 2 tsp salted caramel sauce to pack instructions and drizzle over to serve.
- Get ahead: This recipe makes more roasted pears than you’ll need. Chill leftovers for up to 3 days and serve with yogurt and granola.
- See more Breakfast recipes
Freezing and defrosting guidelines
Freeze roasted pears only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
