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I’ve talked a bit in the past about our usual porridge, plus all the great things you can do with leftovers. This recipe is a version that is a bit heavier on the fruit, nuts and seeds, starting off as a Fast 800 recipe, hence no sugar and less oats, but morphed a bit with the influence of my mum’s porridge which includes almond, linseed, and dried fruit, and is served with fresh fruit, in her case custard apple and home grown bananas. This has the rather more prosaic pear, though a banana version would also be lovely.

While I’ve certainly made porridge with dried fruit before, and occasionally bananas, I’ve never used such a high proportion of fresh fruit, and I did wonder whether it would still be ‘porridgy’. The answer is definitely yes, the pear adds sweetness as it partially dissolves, with little bites of stewed pear remaining in a proper porridge. It’s a lovely combination with the almonds and cinnamon, and needs very little extra with it, though as always with porridge, a little extra sweetness, plus milk or cream, is always lovely. I haven’t tried cooking with leftovers for this version, but I think pear and cinnamon porridge muffins would be lovely!

[Edit 12/5/23 yes, pear and almond porridge muffins are lovely! I added a handful of raisins and half an extra pear, chopped to the recipe above]

Pear and almond porridge

Inspired by a Fast 800 recipe

  • 1 large pear (approx 250g)
  • 60g rolled oats
  • 2 Tbs ground almonds
  • 1 Tbs ground linseed
  • 150ml full cream milk
  • 300ml water
  • 1/4 tsp ground cinnamon
  • pinch salt
  • toasted slivered almonds or walnuts to serve

Dice pear in 1-2cm pieces and combine in small saucepan with other ingredients except nuts. Heat over medium heat, stirring occasionally, until bubbling, then reduce to very low and cook for about 10 minutes until porridge is thick and pear is cooked. Once done, remove from heat and leave for five minutes to cool and thicken, then stir briefly again, mixing any stuck bits back in, and adding a splash more milk if needed. Serve topped with nuts and extra milk, and maple syrup or honey if you like. The second picture has a sprinkling of cinnamon sugar, because I had some left over, but I usually have without.

Leftovers reheat well, and I often have for breakfasts at work.

Serves 2