Miso caramel pear porridge makes one of my favourite desert flavours into a breakfast worthy indulgence. Tender caramelised pear, a quick honey-miso-butter sauce and toasted seeds for crunch.
It’s simple, comforting and cosy. It’s hearty and healthy – full of fibre and complex carbohydrates, protein and minerals. It keeps me full all morning. And my favourite part? It’s the perfect vehicle for flavour and texture – it doesn’t have to be a boring oats + milk + brown sugar affair.
- 1 cup rolled oats
- 2 teaspoons chia seeds (optional)
- 1 3/4 cup almond milk (or other milk, I often use a mix of almond & coconut milk)
- 1 teaspoon vanilla essence
- pinch of salt
- toasted pumpkin, sunflower and sesame seeds to serve
- greek yogurt to serve
- 2 ripe pears, halved and cored (I use beurre bosc)
- 1 1/2 tablespoons butter
- 1 tablespoon honey
- 1 teaspoon white miso paste (adjust to taste)
- Soak the oats the night before – combine the oats, chia seeds, milk, vanilla and salt in a bowl and refrigerate overnight. If you forget this step, even 30 minutes of soaking is worthwhile.
- Half and core the pears. Heat up a fry pan big enough to fit all the pears, cut side down.
- Melt the butter, honey and miso in the frypan and add the pears. On a low-medium heat, cook for about 10 minutes (depends on pear ripeness) until almost tender. Be careful not to burn the pears – low slow heat is good. I find putting a lid on the pan speeds this step up. When the pears are fork tender, if they are not caramelised underneath enough turn the heat up a bit for a few minutes.
- To cook the porridge, transfer the soaked oats and milk to a saucepan. Cook on a medium heat for 5 or so minutes until desired thickness reached. If it gets too dry for you, add a bit of water or more milk.
- Meanwhile, toast the seeds in a dry pan.
- Serve the porridge in bowls topped with caramelised pear, toasted seeds and greek yogurt.