This dish is perfect for those chilly mornings when you crave something nourishing, comforting and delicious. A creamy ginger-infused porridge recipe with a hearty base, topped with poached pears for a touch of fruity elegance, crunchy caramelised pumpkin seeds, and a pop colourful fresh berries, this bowl is both feast for the eyes and a wholesome way to start your day. Easy to make, and guaranteed to bring a little joy to your breakfast routine!
Ingredients:
(serves 2)
For the Porridge:
1 cup - Rolled Oats
2.5 cups - Oat Milk (or your milk of choice)
1.5 tsp - Fresh Ginger (grated) or Ground Ginger
1 tbsp - Chia Seeds
1 tbsp - Date Syrup (adjust to taste)
A pinch of Himalayan or Sea Salt
For the Poached Pears:
1 ripe pear
2 cups water
1 tbsp date syrup
Toppings:
(optional)
Fresh berries (strawberries, blueberries, raspberries, etc.)
A drizzle of date syrup
Caramelised Pumpkin Seeds (click here for recipe)
Method:
1. Poach the Pears: - In a saucepan, combine water and date syrup, and bring to a gentle simmer. Cut your pear into 6-8 thick slices (longways), discarding the core. Add the pear slices to the saucepan and simmer for about 10mins, or until the pears are tender. Remove from heat and let them cool in the syrup.
2. Prepare the Porridge: - In a medium saucepan, combine rolled oats, oat milk, ginger, chia seeds, date syrup, and a pinch of salt. Start cooking over medium-high heat until they start to boil (roughly 3-4mins)- the oats will have cooked through but the mixture is still watery, then reduce to a lower heat. Stir until the mixture thickens and the oats become creamy (another 3-4mins), being careful not to let it burn. If the mixture looks a little too thick, add extra milk.
3. Assemble the Bowl: - Spoon the ginger porridge into a serving bowls. Top with poached pear slices (drained) a generous sprinkle of caramelised pumpkin seeds (see recipe here), fresh berries and mint. Drizzle with additional date syrup if desired.
4. Enjoy! Dig into your delightful bowl of ginger porridge and poached pears with all its comforting flavours and textures :)
Recipe by: Mica Francis-Angel
Photos by: Martyna -The Kind Lens at our WBR Weekender Retreat
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