Caramelized Pear Quinoa Porridge

Ingredients

Ingredients
Servings:
Porridge
tsp
Coconut Oil
g
Quinoa
ml
Coconut Milk
tsp
Vanilla Extract
tsp
Ground Cinnamon
tbsp
Almond Butter
tbsp
Walnuts
Pinch of Salt
Maple Roasted Pears
Pear
tbsp
Coconut Oil
tbsp
Maple Syrup
tsp
Vanilla Extract
tsp
Ground Cinnamon

Instructions

Preparing In The Kitchen
  1. To make the maple roasted pears, preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  2. Wash and half the pears. In a medium bowl, whisk together the coconut oil and maple syrup. Stir in the vanilla and cinnamon. Toss with the pears and coat well.
  3. Arrange the pears on the sheet pan and roast for 20-25 minutes, basting with the pan juices once or twice, until the pears are golden and tender. Remove from the oven and let cool for a few minutes on the pan before serving.
  4. In the meantime, put the quinoa in a colander and rinse with warm water. Drain well.
  5. In a medium saucepan over medium heat, melt the coconut oil. Add the quinoa and stir to coat in the oil. Give it about a minute, then add the coconut milk, vanilla, cinnamon, and salt, stirring to combine.
  6. Bring up to a boil, then turn the heat down to low, and let simmer for 10-15 minutes, until the quinoa is cooked through, and all the liquid has been absorbed. Remove from the heat, place a double layer of paper towel under the lid, and let stand, covered for another 5-10 minutes.
  7. Serve the warm quinoa porridge with roasted pears, crushed walnuts, and a tablespoon of almond butter.

Preparing In The Kitchen
  1. To make the maple roasted pears, preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  2. Wash and half the pears. In a medium bowl, whisk together the coconut oil and maple syrup. Stir in the vanilla and cinnamon. Toss with the pears and coat well.
  3. Arrange the pears on the sheet pan and roast for 20-25 minutes, basting with the pan juices once or twice, until the pears are golden and tender. Remove from the oven and let cool for a few minutes on the pan before serving.
  4. In the meantime, put the quinoa in a colander and rinse with warm water. Drain well.
  5. In a medium saucepan over medium heat, melt the coconut oil. Add the quinoa and stir to coat in the oil. Give it about a minute, then add the coconut milk, vanilla, cinnamon, and salt, stirring to combine.
  6. Bring up to a boil, then turn the heat down to low, and let simmer for 10-15 minutes, until the quinoa is cooked through, and all the liquid has been absorbed. Remove from the heat, place a double layer of paper towel under the lid, and let stand, covered for another 5-10 minutes.
  7. Serve the warm quinoa porridge with roasted pears, crushed walnuts, and a tablespoon of almond butter.

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