Breakfast porridge with baked pear
21 October 2015

We always make this porridge before a long hike, when it is a little colder or when we are on a bit of a budget. So we actually have this porridge for breakfast quite a lot. Like half of the week.

Ingredients for two:
8 tbsp rolled oats
1 tsp vanilla powder
1 tbsp grated coconut
1 tbsp freshly grated ginger
1 tbsp honey
1 tbsp cinnamon
a handful of raisins
2 tbsp of roasted seeds, like pumpkin and sunflower seeds
1 pear or banana in part.
1 tbsp coconut oil
+/- 2 cups of almond milk or water

Put a pan on low heat, pour in the water or milk with the oats. Add the vanilla powder, ginger, cinnamon and raisins and stir. Let it simmer for about 10 minutes until it thickens up to a porridge, while stirring ever so often. If needed add some extra water or milk.
In the meantime roast the seeds and put them in a little bowl to cool off. Now in that same (still hot) frying pan heat the coconut oil and bake the pear or banana over medium heat.
Take two plates, fill them with the porride and lay the pear on top. Finish with the seeds, grated coconut and honey. Serve hot and eat preferably naked!

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