Chai spice and pear porridge
Dry rolled oats
¼ tsp, plus extra for dusting
⅛ tsp, ground, (pinch)
1 tsp, (pinch)
1 medium, unpeeled, coarsely chopped
1 tbs, coarsely chopped, toasted
- Combine oats, milk and ⅔ cup (160ml) water in a small saucepan over medium heat. Bring to the boil. Add cinnamon, cardamom and ginger to saucepan. Cook, stirring, for 2–3 minutes or until oats are soft and creamy.
- Stir half the pear into the porridge before serving. Top with remaining pear and walnuts. Lightly sprinkle with extra cinnamon to serve.
TIP : To toast small amounts of nuts or seeds, toss them in a small non-stick frying pan over medium heat until just golden.