Heat the milk in a pan and stir in the oats with the cinnamon, cardamom, ground cloves, ground ginger and salt.
Let the porridge simmer gently over a low heat, stirring now and then, until creamy and soft.
Meanwhile, wash the pear, core it and cut it into wedges.
Melt the butter in a frying pan, fry the pear wedges until golden brown, then cook them briefly with the maple syrup until lightly caramelised.
Roughly chop the walnuts and set them aside briefly.
Divide the porridge between bowls, top with the pears, sprinkle with walnuts and serve with a little maple syrup if you like.
Good to know
A breakfast like this feels like a slow morning. Warm, soft and spiced, with a little sweetness from the pan. Just right when you want it cosy.
Swaps
Butter → ghee (lower in lactose, heat-stable); milk → unsweetened oat milk (plant-based option); walnuts → pecans (mild, also with unsaturated fatty acids); maple syrup → date paste (fruit sweetness plus a little fibre).
Allergens
Contains milk and tree nuts (walnuts). Oats contain gluten unless certified gluten-free, so use certified gluten-free oats (and, if you swap in oat milk, a certified gluten-free one). Suits children well with finely cut pears and with care around nuts; during pregnancy it's fine with fresh, cleanly prepared ingredients.
