Earl Grey Porridge With Roast Cinnamon Pears
Creamy, elegant, wintery and easy! The citrus and bergamot flavours from the tea-soaked oats are perfect with ripe, roasted in-season pears. These were homegrown pears 🍐
It takes a little bit longer than a quick bowl of microwave oats but really worth the effort. Perfect morning breakfast treat over the Christmas season, I love putting a square of dark chocolate on top that melts as you eat it. Let me know what you think!
P.S. as always I can recommend soaking your oats for 30 mins - overnight before cooking, it does make it super creamy! But they are equally delicious if you miss this step!
- 2 bowls
- Prep time: 10 Minutes|Cook time: 15 Minutes|Total time: 25 Minutes
- Pour 100ml of boiling water into a pan with the earl grey tea bag and oats, and leave for 5-10 minutes to infuse.
- Remove the tea bag, discard, then place the pan over a low heat and add the 200ml of milk. Cook gently for 10-15 minutes until thick and creamy, adding the honey to taste.
- When the pears are ready, pour the porridge into two bowls and top with a swirl of yoghurt, the pears, and a square of dark chocolate if you like (I recommend!)
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