PEAR PIMPING PORRIDGE

Soaking the oats in the milk and cinnamon over night before cooking can improve the absorption of key nutrients. Serves 1

Ingredients

50g rolled oats (soak over night - optional)

250ml non-dairy milk

½ tsp ground cinnamon

½ tsp vanilla extract

1 ripe pear, cored

10g pistachios, shelled

40g pomegranate seeds

1 tbsp pumpkin/sesame/sunflower seeds

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Method

Heat the oats, milk, cinnamon and vanilla extract on a medium heat. Place in the fridge overnight and continue the next day. Grate the pear into the oats and mix well.Cook for 5-6 minutes until the oats are cooked through.Crush the pistachios with the end of a rolling pin or using a pestle and mortar. Spoon the porridge into a bowl and top with the pistachios, pomegranate and chosen seeds.