Put the teff flakes in a small pan with the oat milk and ground cardamom and heat everything over a medium heat.
Let the mixture simmer gently until you have a creamy porridge. Stir now and then so nothing sticks to the bottom of the pan.
Meanwhile, wash the pear, remove the core and cut the flesh into thin wedges.
Take the porridge off the heat and spoon it into a bowl. Arrange the pear wedges on top and add the hazelnut butter.
Scatter the roughly chopped hazelnuts over the porridge and finish with a little maple syrup.
Serve the porridge warm, so the cardamom, pear and hazelnut butter come together especially well.
Good to know
When it's cold outside, breakfast can be a little more comforting. This porridge is warm, nutty and pleasantly spiced. Just right for slow winter mornings.
Swaps
Hazelnut butter → almond butter (also provides unsaturated fats and vitamin E); hazelnuts → walnuts (contain more omega-3 fatty acids); oat milk → unsweetened almond milk (usually milder; contains tree nuts); maple syrup → date purée (adds sweetness plus a little fibre).
Allergens
Contains tree nuts (hazelnuts). Oat milk contains gluten unless certified gluten-free. Generally suitable for children – better to chop whole nuts to suit their age; generally fine in pregnancy as long as you tolerate all the ingredients well. Contains: gluten (oats).
