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Citrus-poached pears with cinnamon porridge recipe

Citrus-poached pears with cinnamon porridge recipe

4 ratings

Brighten up your morning with a bowl of cinnamon porridge topped with citrus-poached pears. This easy vegetarian breakfast idea is ready in just 20 minutes. Poached in orange juice, honey and ginger, the pears add fragrant flavour, while a scatter of seeds and a spoonful of yogurt finish this warmly spiced porridge. See method

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 549 calories / serving
  • Vegetarian

Ingredients

  • ½ orange, zested and juiced
  • 1 lemon, zest pared
  • 1½ tbsp honey
  • 2cm-piece ginger, unpeeled and sliced
  • 2 not-too-ripe pears, peeled, cored and each cut into 8 wedges

For the porridge

  • 100g rolled oats
  • 250ml whole milk or oat milk-alternative
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 tbsp Greek yogurt or soya yogurt-alternative, to serve
  • 50g toasted 3 seed mix, to serve
If you don't have any pears, try using apples

Each serving contains

  • Energy

    2305kj
    549kcal
    27%
  • Fat

    20g 29%
  • Saturates

    6g 29%
  • Sugars

    35g 39%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 77.7g Protein 15.7g Fibre 14.7g

Method

  1. Put the orange juice, lemon peel, honey and ginger in a pan with 150ml water. Bring to a simmer, then add the pears. Top up with boiling water to just cover if needed. Return to a simmer over a medium- low heat for 3-5 mins until tender but not falling apart.
  2. Use a slotted spoon to scoop the pears into a bowl and toss gently with the orange zest. Heat the poaching liquid over a medium heat and simmer to reduce for 5-7 mins until you have a thick syrupy consistency.
  3. Cook the porridge ingredients with 250ml water in a small pan over a medium heat for 4-5 mins, stirring, until creamy. Spoon into bowls, top with yogurt, pear slices and a drizzle of syrup; scatter with the seeds.

Get ahead: The pears keep for up to 5 days in the fridge. They can be used for quick puddings as well as breakfast bowls.

Tip: Ditch the honey for maple syrup and swap in oatmilk and soya yogurt for a plant-based breakfast.

See more Breakfast recipes

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