Oat Bran Porridge with Caramelized Pear (V, GF)
This cozy and warming meal will keep you full and satisfied. Roasted hazelnut milk brings a wonderful aroma of roasted nuts. Medjool dates are used as a sweetener. Topped with warm and sweet caramelized pear and nut or seed butter of choice.
67 g gluten free oat bran 320 ml (1 1/3 cup) unsweetened roasted hazelnut milk or substitute with soy milk, walnut milk 160 ml (2/3 cup) water 54 g (3 medium sized) medjool dates pitted 1/12 tsp vanilla powder 1/12 tsp Ceylon cinnamon powder For caramelized pear: 1 pear or apple peeled and sliced 2.5 ml (1/2 tsp) coconut oil 5 ml (1 tsp) maple syrup 1/8 tsp Ceylon cinnamon powder Topping: 18 g (1 tbsp) hazelnut butter or substitute with almond butter, tahini, pecan butter
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 with a spoon. Put the pot on the stove and cook until the oat bran absorbs the liquid. That will take just a few minutes. Remove the pot from the stove and add vanilla and cinnamon. Mix together. Transfer the porridge into a bowl. Heat pan with a lid and melt coconut oil and maple syrup. Add sliced pear (or apple) 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 pear to get really soft. After caramelizing is done, add cinnamon and mix well. Top porridge with caramelized fruit. Drizzle hazelnut butter on top.
Serving: 1 serving Sodium: 52 mg Calcium: 120 mg Vitamin C: 6 mg Vitamin A: 115 IU Sugar: 54 g Fiber: 22 g Potassium: 1051 mg Calories: 679 kcal Monounsaturated Fat: 11 g Polyunsaturated Fat: 4 g Saturated Fat: 4 g Fat: 31 g Protein: 19 g Carbohydrates: 116 g Iron: 5 mg