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Salted caramel porridge with roasted pears recipe

Salted caramel porridge with roasted pears recipe

7 ratings

Melt-in-the-mouth pears are a fruity addition to your morning porridge – and they're one of your five-a-day, too. Swirl in some salted caramel sauce for a luxurious touch. See method

  • Serves 2
  • 10 mins to prepare and 20 mins to cook
  • 529 calories / serving
  • Freezable
  • Vegetarian


  • 2 Ripe and Ready seasonal pears
  • zest and juice of 1 orange
  • 100g Tesco Finest Scottish Porridge Oats
  • 350ml whole milk
  • A small pinch of salt
  • 1 tbsp Tesco Finest Salted Caramel Sauce, plus 2 tsp
  • 40g Tesco Finest roasted nut selection, toasted and roughly chopped
If you don't have any pears, try using apples

Each serving contains

  • Energy

  • Fat

    24g 35%
  • Saturates

    7g 36%
  • Sugars

    23g 26%
  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 28.2g Protein 16.1g Fibre 6.8g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Peel and core the pears and cut each into 8 wedges. Put in a baking dish with the orange zest and juice. Cover with foil and roast for 15 mins, then remove the foil and cook for another 10 mins or until tender.
  2. Meanwhile, put the porridge oats, 350ml milk and a small pinch of salt in a saucepan. Cook over a medium-low heat, stirring, for 12 mins until creamy. Stir in Tesco Finest Salted Caramel Sauce.
  3. Spoon into 2 bowls and top each with 3 roasted pear wedges and any cooking juices; scatter with toasted and roughly chopped nuts. Heat 2 tsp salted caramel sauce to pack instructions and drizzle over to serve.

Get ahead: This recipe makes more roasted pears than you’ll need. Chill leftovers for up to 3 days and serve with yogurt and granola.

Freezing and defrosting guidelines

Freeze roasted pears only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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