monday {menu}

{recipe from... here}

 Miso Caramel Pear Porridge

Miso caramel pear porridge makes one of my favorite desert flavors into a breakfast worthy indulgence. Tender caramelized pear, a quick honey-miso-butter sauce and toasted seeds for crunch. Soak the oats the night before for best results, and make sure to use ripe pears.

Ingredients

• 1 cup rolled oats
• 2 teaspoons chia seeds (optional)
• 1 3/4 cup almond milk (or other milk, I often use a mix of almond & coconut milk)
• 1 teaspoon vanilla essence
• pinch of salt
• toasted pumpkin, sunflower and sesame seeds to serve
• Greek yogurt to serve

Pears

• 2 ripe pears, halved and cored (I use beurre bosc)
• 1 1/2 tablespoons butter
• 1 tablespoon honey
• 1 teaspoon white miso paste (adjust to taste)

Instructions

1. Soak the oats the night before - combine the oats, chia seeds, milk, vanilla and salt in a bowl and refrigerate overnight. If you forget this step, even 30 minutes of soaking is worthwhile.
2. Half and core the pears. Heat up a fry pan big enough to fit all the pears, cut side down.
3. Melt the butter, honey and miso in the frypan and add the pears. On a low-medium heat, cook for about 10 minutes (depends on pear ripeness) until almost tender. Be careful not to burn the pears - low slow heat is good. I find putting a lid on the pan speeds this step up. When the pears are fork tender, if they are not caramelized underneath enough turn the heat up a bit for a few minutes.
4. To cook the porridge, transfer the soaked oats and milk to a saucepan. Cook on a medium heat for 5 or so minutes until desired thickness reached. If it gets too dry for you, add a bit of water or more milk.
5. Meanwhile, toast the seeds in a dry pan.
6. Serve the porridge in bowls topped with caramelized pear, toasted seeds and Greek yogurt.