creamy porridge with miso ‘n’ pear compote

If you’re looking for a warming winter brekkie, look no further! With our Pear ‘n’ Maple limited edition yoghurt stirred into creamy porridge with a miso ‘n’ pear compote, this is porridge but not as you know it…

 

Serves 2

 

Alrighty, you’ll need:

For the compote:

  • 5 pears, peeled, cored and cut into chunks
  • Juice of ¼ lemon
  • 1 tsp. vanilla powder or extract
  • ½ tsp. ground ginger
  • Pinch of salt
  • ½ tsp. white miso
  • Maple syrup, to taste (optional)

 

For the porridge:

 

To serve:

 

Now you need to:

  1. Put the chopped pears into a saucepan and squeeze over the lemon juice. Add the vanilla, ginger and salt and cover with the lid. Cook on a low-medium heat for 15-20 minutes until the pears have softened completely and are beginning to break down. Check the pears halfway to make sure they’re not drying out. Add another tablespoon of lemon juice if it looks like they need it. Turn the heat off then stir in the miso. Mash the compote with a fork or blend for a smoother compote. Sweeten with maple syrup if you like.
  2. Meanwhile heat the oven to 160C (fan). Spread the nuts out on a baking tray and put in the oven for 5-10 minutes, turning halfway until they smell toasty and fragrant.
  3. Put the oats and milk/water in a saucepan and cook on a medium heat for 5-10 minutes until thick and creamy, stirring constantly. Add more or less liquid if you prefer a thicker or thinner consistency. Take off the heat and leave to cool for 2-3 minutes before stirring in the yoghurt and salt.
  4. Divide into two bowls and top with the nuts, seeds, yoghurt, compote and fresh pear.

 

If you make our creamy porridge with miso ‘n’ pear compote, then share it with us on social media and tag us in your creations using #thecollectivekitchen and we might have to treat you!

Facebook – thecollectiveinuk

Twitter – collectivedairy

Instagram – thecollectiveuk

 

Recipe and photo credit: Olivia Williamson

pear-porridge-the-collective-3