I consider myself lucky in that I like porridge. Like I really like porridge. They are simple, but still really delicious. They can be eaten hot or cold and are great for lunch. They make both light and hearty meals, and they’re good for my wallet. I was always one of those students at school who thought porridge was good for lunch, and I still eat porridge every now and then when I’m in the mood for something really simple.
Porridges usually taste best in the morning. They wake you up gently and fill your stomach just right. But so that you don’t just get images of boring oatmeal in your head, I’ll tell you a little about the taste world of porridge. Because believe me, the world of porridge is really rich and tasty.
Porridge can be made from many different grains and seeds. In my kitchen, the porridge is made from oats, buckwheat, quinoa, rice, and millet. I cook my porridge partly in water and partly in different kinds of milk, such as almond milk, oat milk, and rice milk. While preparing these different porridges, I have noticed clear recurring features in my own mornings. There are those mornings when I long for something really fresh and refreshing. At that time, I usually have raw porridge in my bowl or smoothies. Sometimes there are mornings when I miss something to chew. Then my porridge hides somewhere under the almonds, seeds, berries, and fruits. And then there are mornings when I miss gentleness and softness. Such a Sunday morning atmosphere in the middle of the hustle and bustle of everyday life. For such mornings, I have found a simple recipe to be the perfect partner: vanilla oatmeal and oven-roasted cinnamon pears.
Vanilla brings a fresh breath to the familiar porridge favorite, while cinnamon and coconut sugar make the pears wonderfully caramel-like. This porridge plate gives a gentle start to the day and leaves the mind and stomach humming happily. And it doesn’t hurt that those oven-ripened pears are already so delicious in themselves that they could be nibbled as a dessert with, for example, yogurt or ice cream.
You should cook a slightly larger amount of pears at once because they are delicious even when cold. They can be added to a wide variety of porridges or enjoyed, for example, with pancakes.
- Cinnamon pears
- 2 (organic) pears
- 2 teaspoons of cinnamon
- 2 tbsp coconut sugar*
Heat the oven to 200 degrees. Peel or wash the pears carefully. Cut the pears lengthwise into slices about two centimeters thick. Spread the pear slices on a baking sheet and sprinkle cinnamon and coco sugar on top. Cook in the oven for 10-12 minutes, or until the pears have softened appropriately. You can prepare the porridge while the pears are in the oven.
Vanilla oatmeal (for one)
- 1 dl gluten-free oatmeal
- 1 dl almond milk (or some other milk) + 1.5 dl water
- a pinch of salt
- 1/2 tsp vanilla extract
- Optional toppings: honey, chopped nuts, raisins, or other dried fruit
Measure the oatmeal, milk, water, and vanilla extract into the pot. Bring to a boil, stirring, and cook over low heat for about 7 minutes. Add salt and mix. Serve immediately with cinnamon pears and almond milk.
Have a nice start to the week, guys!
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