Harriet Olive makes Roasted Pears and Turmeric Porridge
made by Harriet Olive
Roasting fruit is one of the greatest joys of life in the kitchen during the cooler months. And when it’s topping a warm bowl of steamy, creamy oats, it’s a double hit of warmth and comfort.
This is a wonderful winter breakfast recipe not just for its warmth but for its immunity boosting through the turmeric and the addition of olive oil and walnuts which are both packed with nourishing fats that help soothe dry skin through the dry months.
Roast the pears until they’re soft and have soaked up the flavours of the rosemary and cinnamon. The turmeric adds a lovely bright, earthy flavour to the oats that compliments the rosemary. The crunch from the walnuts and the flavour combination of yoghurt, honey, olive oil and sea salt is always a winner.
1/3 cup oats (soaked overnight)
1/2 tsp turmeric
1/2 tsp cinnamon
Pinch of nutmeg
2 dates, chopped
Pinch of salt
2/3 cup oat milk (or your preferred milk)
1/3 cup water
2 Buerre Bosc pears
1 cinnamon quill
2 rosemary sprigs
1 tbsp ground turmeric
1 tsp honey
½ cup water
¼ cup walnuts
¼ cup toasted buckwheat
Yoghurt (Greek or coconut)
Sea salt flakes
Preheat oven to 200C.
Slice pears in half down the middle from stem to base and use a teaspoon to spoon out the core. Arrange the pears face down in a baking dish.
Combine water, turmeric, honey, rosemary and cinnamon in a small saucepan over a low heat. Bring the roasting liquid to a simmer and turn off. Pour this over the pears.
Roast pears, uncovered, in oven for about 40-50 minutes, until pears are soft. Baste pears with roasting liquid every 20 minutes or so.
Once the pears are nearly there, discard the water the oats have been soaking in and in a small saucepan, combine all porridge ingredients. Bring to a simmer, turn down and continue to stir until the oats break down and become nice and creamy, about 10 minutes. You may want to add in a splash more water or milk to get to this point.
Meanwhile, heat a small fry pan on a medium heat and add walnuts and buckwheat for 5 minutes, or until golden. Remove from heat. You’ll have more than you need for one serve of porridge but they’re great to keep in a glass jar for tomorrow’s breakfast.
To serve, place your oats in your chosen bowl (it’s always lovely to warm the bowl beforehand by filling it with boiling water and discarding before serving). Drizzle the oats with honey before placing a pear half on top and adding a splash of the roasting liquid in. Add a dollop of yoghurt and a sprinkle of toasted walnuts and buckwheat. Drizzle yoghurt with olive oil and honey and sprinkle a very small pinch of salt onto the honey to get that sweeet-salty combo. Enjoy being warmed from within.
Store remaining pears in a glass container in the fridge for tomorrow’s breakfast for up to a week.