Creamy vanilla porridge with cinnamon pears
dry rolled oats
1 large, ripe, halved, cored
no-fat, no added sugar vanilla yoghurt
¼ cup(s), (60g)
- Place the oats in a small saucepan with ¾ cup (180ml) boiling water and a pinch of salt. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from the heat. Stand, covered, for 5 minutes or until thick and creamy.
- Dice ¾ of the pear. Thinly slice the remaining quarter. Stir 2 tbs of yoghurt and the diced pear through porridge.
- Transfer the porridge to a serving bowl. Top with the sliced pear and the remaining yoghurt. Sprinkle with cinnamon.