This oat bran porridge with caramelised pear is a filling, satisfying and warming breakfast. It’s made with oat bran instead of the usual oats that have more fibre and are therefore more satiating. I make my own roasted hazelnut milk to make this porridge because roasted hazelnuts bring an amazing aroma. But you can make this oat bran porridge also with other plant based milks. For the sweetener I’m using healthy, refined sugar free medjool dates. I mix them into the liquid in which I cook the porridge.
Soft and warm caramelised pear pairs wonderfully with this meal. For the topping you can drizzle some hazelnut butter on top but if you have used roasted hazelnut milk for making the porridge, choose from other options for the topping: almond butter, tahini, pecan butter and sunflower seed butter.
There’s quite a lot of liquid needed to make this porridge because oat bran absorbs a lot of liquid. Because of this it needs a bit more sweetener but will also leave you very full after eating it. There’s a lot of healthy, good for you ingredients in this porridge and it’s a wonderfully warming meal. Perfect for the colder months of the year when you need food that keeps you warm from inside out.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
Oat Bran Porridge with Caramelised Pear (V, GF)
Ingredients
- 200 g gluten free oat bran
- 840 ml (3 1/2 cups) unsweetened roasted hazelnut milk or substitute with soy milk, walnut milk
- 840 ml (3 1/2 cups) water
- 162 g (9 medium sized) medjool dates pitted
- 1/4 tsp vanilla powder
- 1/4 tsp Ceylon cinnamon powder
For caramelised pear:
- 3 pears peeled, cored and sliced
- 7.5 ml (1/2 tbsp) coconut oil
- 15 ml (1 tbsp) maple syrup
- heaped 1/3 tsp Ceylon cinnamon powder
Topping:
- 54 g (3 tbsp) hazelnut butter or substitute with almond butter, tahini, pecan butter, sunflower seed butter
Instructions
- Make homemade roasted hazelnut milk. I added a pinch of salt from the optional ingredients. You can use other plant based milk but roasted hazelnut milk brings a special aroma to this dish.
- After making hazelnut milk, return it to the blender along with medjool dates. Blend together then transfer the mixture to a pot.
- Add to the pot also water and oat bran. Mix together.
- Heat the pot over the stove, bring it to boil, then put the heat to low and cook until you get the desired porridge consistency. The porridge will thicken as it cools down so you can stop cooking while it is still very runny.
- Remove the pot from the stove and add vanilla and cinnamon. Mix together. Divide the porridge between three bowls.
- Heat pan with a lid and melt coconut oil and maple syrup. Add sliced pears and lower to medium heat. Mix well so that the fruit is coated with coconut oil and maple syrup on all sides.
- Cook for 5-10 min, mixing often in between. You want the pears to get really soft.
- After caramelising is done, add cinnamon and mix well.
- Top all three bowls of porridge with caramelised fruit. Drizzle 1 tbsp of hazelnut butter (or other nut/seed butter of choice) on top of each porridge.
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