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by Liz Bygrave

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pink pear porridge

This is a tasty & filling breakfast recipe using pears, which are of course in season right now here in the UK. Raspberries aren’t in season so I’ve used frozen berries - just buy a pack of frozen raspberries or other berries, keep in the freezer and remove as much as you need whenever you make the porridge.

Ingredients (for one person)

1 medium pear

¼ - 1/3 cup frozen raspberries

¼ cup soaked almonds (soak overnight in water for about 8 hours)

½ cup water

optional vanilla extract to taste

optional cinnamon to taste

Method

Chop the pear, rinse and drain the almonds, and place both in a blender with the raspberries, water and vanilla.

Blend well then transfer the porridge to a saucepan. Heat to the desired temperature, pour into a bowl, sprinkle some cinnamon on top and serve.