Banana colada porridge topper
Pimp up your porridge at breakfast time with our tropical banana colada topping, including coconut yogurt, coconut shavings, lime juice and a cherry on top
Vanilla poached pears with almond butter porridge topping
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 small pears
- 100g caster sugar
- juice of ½ a lemon
- 1 vanilla pod(alternatively, use 1 tsp vanilla bean paste)
- 1 tbsp almond butter
- toasted flaked almonds
Nutrition: Per serving
- kcal208
- fat11g
- saturates1g
- carbs19g
- sugars19g
- fibre3g
- protein5g
- salt0g
Method
step 1
Peel, halve and core the pears. Mix the sugar and lemon juice with 200ml water in a small saucepan. Halve the vanilla pod and scrape the seeds into the pan, then add the pod (or add the vanilla bean paste). Heat until the sugar has dissolved.
step 2
Add the pears and cover the surface with a circle of baking parchment (this will ensure the pears cook through evenly). Cook for 15-20 mins until the pears feel soft when poked with a knife, then leave to cool. Can be kept chilled in the liquid for up to one week.
step 3
Meanwhile, make your porridge. Mix the almond butter with enough poached pear liquid to form a drizzling consistency, then spoon over the porridge and top the bowls with the pears. Scatter with the toasted flaked almonds.
