Pumpkin and pear porridge

Total Time
  • Pumpkin, raw
    300 g, coarsely grated
  • skim milk
    2 ½ cup(s), (625ml)
  • Pear
    3 medium, beurre bosc variety, unpeeled
  • Syrup, maple flavoured, sugar-free
    ¼ cup(s), (60ml)
  • Mixed spice
    ¼ tsp, pinch, plus ½ tsp extra for porridge
  • dry rolled oats
    1 ½ cup(s), (135g)
  • Vanilla bean extract, alcohol free
    2 tsp
  • pumpkin seeds
    2 tsp, pepitas, toasted
  1. Place pumpkin, milk and 1 cup (250ml) water in a medium saucepan over medium heat. Bring to a simmer and cook, uncovered, stirring occasionally, for 5–7 minutes or until pumpkin is tender.
  2. Meanwhile, coarsely grate 1 pear and set aside. Cut each remaining pear into 8 wedges.
  3. Place pear wedges, 1 tablespoon maple syrup, pinch mixed spice and ⅓ cup (80ml) water in a medium frying pan over medium heat. Bring to the boil. Reduce heat and simmer, uncovered, turning pears occasionally, for 5 minutes or until water has evaporated and pears are tender.
  4. Stir oats, vanilla, extra mixed spice and remaining maple syrup into pumpkin mixture. Cook, stirring, over medium-low heat for 5 minutes or until oats have softened and thickened. Stir in grated pear. Serve topped with pear wedges and pepitas.
To toast pepitas, toss them in a small, dry, non-stick frying pan over medium heat until golden.

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