stewed pear + rhubarb spiced porridge

Updated: Aug 20, 2020


stewed fruit

6 stalks rhubarb, cut into 2 inch pieces

1 ripe pear, sliced

1 tsp cinnamon

4 cloves

3 cardamom pods

2 tbsp brown sugar

3 tbsp water

1/2 an orange, zest and juice

1 tsp vanilla bean paste


1 1/2 cups rolled oats

2 cups almond milk

1/3 cup maple syrup

1/4 cup water

1 tsp allspice

1 tsp cinnamon



maple syrup

chopped pistachios

coconut yoghurt


for the stewed fruit, use a rolling pin to hit open the cardamom pods. add all ingredients to a pot and bring to the boil, lower to a simmer and cook for 17 minutes. take off the heat and remove cardamom and cloves

for the porridge combine all ingredients in a pot and cook for 6-7 minutes on a medium heat until thick and creamy

top porridge with the stewed fruit, coconut yoghurt, maple syrup, pistachios and a little extra cinnamon