A recipe from Anna Jones.
Ingredients
- For the porridge
- 50 g rolled rye flakes
- 50 g rolled oats
- 300 ml unsweetened almond milk or cow’s milk
- a pinch salt
- 2 tsp unsweetened cocoa powder
- a pinch cinnamon
- 2 tsp honey
- For the honey pear topping
- 2 pears cored and sliced
- 1 tbsp honey
- To serve:
- 2 tbsp almond butter
- A handful of chopped almonds
- 2 tbsp almond butter
- A handful of chopped almonds
Servings:
Instructions
- First, make your topping. Heat the pears and honey in a small pan over a medium heat for 5 minutes, or until just warmed through.
- Meanwhile, put all the porridge ingredients with 100ml water into a pan and cook for 5-8 minutes until the oats come together.
- Top the porridge with the pears, almond butter, and chopped almonds.
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