I have recently started adding some chunky apple sauce or compote to my porridge in the morning to sweeten it. While apple sauce tastes really good for a certain while, I needed an alternative (as much as I like apples, I always reach my overkill by the end of October). So I opted for a compote with pears, which I find are much more subtle in their taste and
pear pair so well with the complete range of autumnal spices. As they don’t have much tartness to them, I turned to cranberries, that I store all year ‘round in the freezer, for an acid note.
It all ended up in a sort of breakfast porridge pot with a chunky cardamom-and-ginger-spiced-pear compote and a base of tart cranberry chia jam. The ridiculously long name of this recipe might suggest that it is a lot of work, but it really isn’t. Cranberry chia jam is a matter of minutes (promise), the only work for the pear compote is cutting the pears (not a big deal, is it?) and as you can prepare both ahead (and store for a week in the fridge) all you have to do is cooking your oatmeal in the morning.
If you really don’t have time to make porridge in the morning, listen to this: The breakfast pots perfectly lend themselves for preparing ahead! 🙂 Prepare in the evening, layer all three things – that is, cranberry jam, porridge and pear compote – in a glass jar, place in the fridge overnight, and voilà, there’s good breakfast ready to be eaten in the morning.
Note: The porridge pots are free of refined sugar and can be made dairy-free by replacing the butter in the pear compote with a good-quality neutral plant-based oil (such as coconut oil). To make gluten-free, make sure you use gluten-free oats.
Breakfast Porridge Pots with Spiced Pears and Cranberry Chia Jam
Serves 2 largely (or three small portions)
For the cardamom-and-ginger-spiced pear compote:
4 pears, I used ‘Conference’
juice of 1 lemon
2 tablespoons of maple syrup (or 20g of fine cane sugar)
6 cardamom pods (or ½ teaspoon ground cardamom), slightly crushed with the back of a knife
3cm piece of fresh organic ginger, skin on, cut into slices
a few gratings of nutmeg (or 1/8 teaspoon ground nutmeg)
¼ teaspoon flaky sea salt
Peel, core and cut the pears into 2×2 cm cubes. Drizzle with half of the lemon juice to prevent from turning brown.
Heat the butter in a large sauté pan over medium heat. Add the maple syrup (or brown sugar), cardamom pods, ginger slices and nutmeg. Fry for 2 minutes until the maple syrup starts becoming stickier (or the brown sugar starts melting).
Add the pears, remaining lemon juice, salt and water and simmer for 20min, or until the pears are soft, stirring occasionally.
For the cranberry chia jam:
Adapted from The First Mess’ berry chia jam
150g fresh or frozen cranberries
1 tablespoon maple syrup or honey
1 tablespoon chia seeds
Place all ingredients plus a bit of water (about 1 tablespoon) in a medium-size sauce pan over medium heat and simmer for ten minutes, mashing down the fruit with the back of a wooden spoon, until you have a jam-like consistency.
Fill into a clean (preferably sterile) glass jar with lid, leave to cool down to room temperature and place in the fridge to firm up. The jam will keep for up to two weeks in the fridge.
For the porridge:
50g oats (the sturdy, thick ones)
50g fine (quick cooking) oats
300ml nut milk (I use oat milk)
½ teaspoon vanilla essence
pinch of ground cinnamon
pinch of flaky sea salt
Place all ingredients in a medium-size pan over medium heat and simmer for about 5 minutes, stirring only to prevent from sticking to the bottom of the pan, until you have a creamy consistency. Take off heat and stir in 6 heaped tablespoons of the pear compote.
Two small glass jars
a handful of pecan nuts
1 tablespoon puffed quinoa or amaranth
maple syrup for drizzling
To assemble, fill 2-3 tablespoons of the cranberry chia jam into the glass jars and pat slightly flat with the back of a spoon. Divide the porridge over the two glasses. Finish with the pecan nuts and some puffed quinoa or amaranth and maybe a drizzle of maple syrup.
Eat warm straight away, or place in the fridge to eat the next day.