Vanilla Almond Milk Porridge With Honey Roasted Pear

Ingredients

• 1ripe pear
• 1 tsphoney (or maple syrup)
• small knobbutter (or coconut oil)
• squeeze (about 1/2 tsp)lemon juice
• pinchground cardamom or cinnamon
• 45 g (1/2 cup)porridge oats
• 250 ml (1 cup)almond milk (or milk of your choice)
• 120 ml (1/2 cup)water
• 1/3 tspvanilla bean paste
• as neededextra almond milk
• to tastehoney
• to tastechopped nuts
• to tasteground cinnamon

Instructions

1. 1

   Roast the pear

   Heat the oven to 190°C (375°F, gas mark 5). Halve and core the pear, then set it cut side up in a small roasting dish. Drizzle with the honey and lemon juice, dot with butter and add a little cardamom or cinnamon. Roast for about 20 minutes, basting occasionally with the juices, until softened.

2. 2

   Cook the porridge

   While the pear roasts, combine the oats, milk, water and vanilla paste in a saucepan. Cook over a low heat for about 8–10 minutes, stirring often, until creamy, soft and thickened. Stir in a little extra milk if needed to loosen it.

3. 3

   Top and serve

   Spoon the porridge into a bowl and add the roasted pear with a little of its syrup. Finish with a drizzle of honey, chopped nuts and a pinch of cinnamon.

What is vanilla almond milk porridge?

Porridge is a simple oat-based breakfast found in many food traditions, and this version pairs gently flavoured oats with roasted pear. The fruit is cooked separately, so it becomes tender and its honey-lemon juices make a fragrant topping.

Almond milk gives the oats a mild nutty flavour, while vanilla rounds it out. A scattering of nuts adds a crisp finish to the creamy bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 9g protein, 67g carbs, 17g fat.

Most of the carbohydrates come from the oats, pear and honey, while the oats and nuts contribute some protein. Fat depends on the butter or coconut oil and the quantity and type of nuts used; almond milk varies by brand. For a more balanced plate, pair the bowl with a protein-rich side such as plain yoghurt.

Choosing the pear and flavourings

Ripe pear: choose one that yields slightly when pressed but is not mushy, so it softens in the oven without falling apart.

Warm spice: cardamom gives a floral note, while cinnamon is familiar and gently sweet. Use a small pinch so it complements rather than masks the pear.

Roasting the pear

Cut side up: this lets the honey, lemon and butter collect around the cut surfaces as the pear cooks. A small roasting dish helps keep the juices close to the fruit.

Baste occasionally: spoon the roasting liquid over the pear to keep it glossy and flavourful. It is ready when a knife slips into the flesh easily.

Getting creamy oats

Low heat: a gentle simmer gives the oats time to soften without catching on the bottom of the pan. Stir often, especially as the mixture thickens.

Adjust the consistency: oats continue to absorb liquid as they stand, so add extra almond milk a little at a time if the porridge looks too thick.

Timing the two parts

Start the pear first, as it needs about 20 minutes in the oven. The porridge takes about 8–10 minutes, so you can cook it while the fruit roasts.

If the pear needs a little longer, take the porridge off the heat and loosen it with milk just before serving.

Serving the bowl

Syrup: spoon a little of the pear’s roasting juice over the oats for extra fruit and honey flavour. Add the finishing honey to taste.

Crunch: chopped nuts contrast with the soft pear and creamy porridge. For a more substantial breakfast, serve with yoghurt or an egg on the side.

Recipe notes & tips

• Use a small roasting dish so the pear’s juices do not spread too thinly.
• Stir the porridge frequently to prevent it sticking to the pan.
• Add extra almond milk gradually, since a small splash can noticeably loosen the oats.
• Keep the pear’s roasting syrup for drizzling over the finished bowl.
• Chop the nuts just before serving to keep their texture crisp.

Variations

• Use maple syrup: swap it for the honey on the pear for a different sweetness.
• Change the spice: use cinnamon instead of cardamom, or the other way round.
• Try another milk: cook the oats with your preferred milk in place of almond milk.
• Add dried fruit: stir a few raisins into the porridge as it cooks.
• Make it dairy-free: use coconut oil instead of butter and choose a plant-based milk.

Common mistakes to avoid

• Overcooking the pear: check it at about 20 minutes and remove it once a knife meets little resistance.
• Cooking the oats too quickly: keep the heat low so they soften without scorching.
• Skipping the stirring: stir often, especially near the end, to prevent the porridge catching.
• Adding too much milk at once: loosen the porridge in small splashes so it does not become runny.
• Leaving the syrup behind: spoon some roasting juice over the pear and oats for extra flavour.

How to store

Store leftover porridge and roasted pear separately in covered containers in the fridge for up to 2 days. Reheat the porridge gently in a saucepan or microwave with a splash of milk, and warm the pear until heated through.

Frequently asked questions