Vegan porridge with caramelised pear and walnuts

Vegan porridge with caramelised pear and walnuts: a creamy breakfast with oats, oat milk, cinnamon and maple syrup – warm, nutty and quick to make.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 380 kcal per serving
• Protein: 10 g
• Fat: 14 g
• Carbs: 52 g

Ingredients

• 100 g oats
• 300 ml oat milk
• 1 pear
• 30 g walnuts
• 1 tbsp maple syrup
• 1 tsp coconut oil
• 1 tsp cinnamon
• 1 pinch of salt

Method

You’ll need: frying pan · saucepan · chopping board · knife · wooden spoon

1. Put the oats in a pan with the oat milk and salt, bring to the boil and stir over a low heat until creamy.
2. Wash the pear, core it and cut it into thin wedges.
3. Heat the coconut oil in a frying pan and fry the pear wedges briefly until slightly softened.
4. Add the maple syrup and cinnamon to the pears and cook for a little longer until the surface is lightly glossy.
5. Roughly chop the walnuts and toast them briefly in a dry frying pan until fragrant.
6. Spoon the porridge into bowls, top with the pears and walnuts and serve with a little cinnamon.

Good to know

A breakfast like this feels unhurried, even when the morning is busy. Warm, creamy and with a little sweetness from the pan.

Swaps

Walnuts → pecans (similarly nutty, a little milder) | Oat milk → almond butter mixed with water or unsweetened almond milk (thinner or nuttier, depending on which you choose) | Maple syrup → date paste (more natural sweetness plus fibre) | Coconut oil → avocado oil (heat-stable and a good match in flavour)

Allergens

Contains tree nuts and gluten (oats – oats and oat milk contain gluten unless certified gluten-free); good for children if the nuts are chopped to suit their age or replaced, and the ingredients are also usual in pregnancy. Contains: gluten (oats).

Dairy-free recipes