creamy oat porridge with maple roasted pear & toasted macadamia

11th September 2015

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If you keep walking past the plum-tree, the mulberry, quince, and further down past the peach tree, right next to the two different variety of apple trees, there is a small, but a rather abundant pear tree with the most charming, bite-sized pears. After much research, I discovered it may be a Beth, a late Summer producing pear tree.

I was out early one misty morning, as I like to do. Walking the garden after my silence practice, after having my tea in a favourite cosy corner of the house, watching the light change – I ventured out just as it became light enough to see, to take in the moist air, the morning chorus and the silence of the garden. Always with my camera in hand as the light is so soft and magical at this time.  It was a particularly misty, magical morning, as Sintra is known for.  I could almost touch the clouds moving past.  It was just me, the ducks and swans, and this pear tree.

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I believe that there is a subtle magnetism in Nature, which, if we unconsciously yield to it, will direct us aright. ~Henry David Thoreau

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creamy oat porridge with maple roasted pear & toasted macadamia

The roasted pears are subtle and delicious.  They make a wonderful sweet dessert with ice-cream or yoghurt.  You can use any sort of nuts or seeds.  I had brought two big bags of macadamias from my recent trip to Australia and have been using them in everything.  I love their smooth, buttery flavour.

serves 2 

porridge :

1 tsp ghee or a mild tasting oil

¾ cup steel-cut oats, small or large

1 cup water

1 cup nut milk, of choice

tsp fine Himalayan salt

roasted pears :

3 small, firm, ripe pears

1 Tbsp ghee/oil

2 Tblsp maple syrup or liquid sweetener of choice

for serving :

2 Tblsp ground flaxseed

½  cup roughly chopped macadamias or nuts of choice

cinnamon powder for sprinkling

Preheat the oven to 200C/400F.  Line a rimmed baking sheet with baking paper and set aside.

roasting the pears –  

Peel the pears, cut in half and core.  Place on the baking sheet, drizzle with ghee/oil and maple syrup, then toss gently.  Roast for 25 – 30 minutes or until browning.  About 6 minutes before the pears are ready, place the nuts on a separate, or if there is room, on the same tray and continue to roast until golden.  Remove from oven and set aside.

to make the porridge –

In a heavy-based saucepan over medium heat, melt the ghee.  Add the oats and stir around in the ghee until a nutty aroma fills your kitchen. Pour in the water, nut milk and salt, and bring to boil, stirring continuously for about 15 minutes.  Keep stirring until the oats are creamy and tender.  Turn off the heat and stir in the ground flaxseed.

Divide the porridge amongst the bowls, place a roasted pear half or two on top with a scoop of the caramelized syrup mixture off the tray.  If desired, drizzle over a little more honey or syrup and a drizzle of melted ghee.  Sprinkle with the toasted nuts and cinnamon powder.

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Goodness shared by Stacey

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