Maple Pear Protein-Packed Porridge

Fill tummies with this warming and deliciously comforting protein-rich porridge that is topped with a caramelised pear – it’s a lovely way to start the day.

Oats are a slow-release carbohydrate which means that you and your family will have lots of energy until lunch time. I’ve added quinoa, chia seeds and cashew butter to really boost up protein and these also give a gorgeous texture. This porridge is packed with calcium and magnesium and cashews are a great source of tryptophan to help lift the mood. Butter contains butyrate and vitamin A which are both tummy friendly and gut -healing.

The caramelised pears are super easy to make and are a fabulously nourishing sweet treat, full of antioxidant polyphenols, vitamin C and folate. Finely dice or mash the pears for babies and little people! 

Maple Pear Porridge

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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Breakfasts
Servings 2 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Nut-free, Vegan, Vegetarian

Ingredients
  

Instructions
 

  • Peel the pears then cut them in half and slice out the cores. Melt the butter and maple syrup in a small saucepan, stir to combine. Pop the pears into the pan, and cook on one side for about 3-4 minutes. Turn the pears over and cook for a further 3-4 minutes. The pears will gently caramelise.
  • Whilst the pears are cooking, put the oats, quinoa flakes, milk, chia seeds and cashew nut butter into a saucepan. Bring to a simmer and cook for 5 minutes, stirring until creamy. Add a little more milk to thin if needed.
  • For adults and older children serve the pears as they are, in halves. For younger children dice them up finely, and for babies mash them with a fork.
  • Divide the porridge into two bowls, pop the pears on top and drizzle over the remaining maple syrup and butter. Enjoy it straight away!

Notes

  • To make this dairy-free, swap the butter for a plant-based spread and the milk for your favourite plant-based alternative. Cashew milk works well.
  • Nut-free. If you don’t eat nuts, the cashew nut butter can be replaced with tahini (sesame paste), butter or MCT (coconut) oil.
  • To ensure your oats are gluten-free, opt for a brand that specifically states they are gluten-free.
  • You can buy quinoa flakes from your local health food shop or online. These can be switched to buckwheat or millet flakes. Or simply use more oats if you don’t have these to hand. 
  • The caramelised pears can be made ahead. Why not make double and use them the next day?
 
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