Vanilla Oat Porridge

A delicious, dairy free porridge from Kate Bradley's wholefood cookbook 'Kenko Kitchen'.

INGREDIENTS

Vanilla-stewed pear
1 honey pear or brown pear
½ teaspoon stevia*
¼ teaspoon vanilla powder or ½ teaspoon vanilla extract
1 tablespoon coconut nectar* or rice malt syrup*
60 ml (2 fl oz/¼ cup) water
Vanilla oat porridge
35 grams (1¼ oz/⅓ cup) rolled gluten-free (porridge) oats or rolled buckwheat
125 ml (4 fl oz/½ cup) soy milk or almond milk
125 grams (4½ oz/½ cup) coconut yoghurt
1 teaspoon stevia*
1 teaspoon rice malt syrup* or raw honey
¼ teaspoon vanilla powder or 1 teaspoon
vanilla extract

METHOD

Serves: 1
Prep time: 5-10 minutes, plus soaking overnight
Cooking time: 10 minutes

For the vanilla-stewed pear, cut the pear up into nice chunky slices, then put it in a small saucepan. Add the remaining pear ingredients, stir and cook on low heat for around 10 minutes until the pear is soft. Place the pear in a container and put in the refrigerator overnight.

Place all the porridge ingredients in a bowl and mix to combine. Cover and let the mixture sit in the refrigerator overnight.

If, in the morning, the porridge mixture is a little stiff, simply add a splash of milk or yoghurt and mix in to loosen. Place your stewed pear on top of the porridge, then heat in the microwave on high (100%) for a minute if you would like it warm, or you can eat it the way it is – it tastes delicious hot or cold!

Recipe extracted from Kenko Kitchen by Kate Bradley, published by Hardie Grant Books and available now.