A delicious start to the day
Ingredients
4 servings
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140 g gluten-free porridge oats, I used Quaker Oats
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30 g pumpkin seeds
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30 g sesame seeds or sunflower seeds
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1 tbsp maple syrup
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800 ml coconut milk
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2 ripe pears, peeled, cored & sliced
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1 tbsp maple syrup
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30 g flaked almonds (optional)
Steps
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Preheat the oven to gas 4 / 180C / 350F and spread the pumpkin and sesame / sunflower seeds on a lined baking tray
![Vickys Maple Pear Seeded Porridge, GF DF EF SF NF recipe step 1 photo]()
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Roast for 20 minutes, shaking the tray every 5 minutes until golden
![Vickys Maple Pear Seeded Porridge, GF DF EF SF NF recipe step 2 photo]()
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Put the oats in a pan with the milk and toasted seeds
![Vickys Maple Pear Seeded Porridge, GF DF EF SF NF recipe step 3 photo]()
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Let simmer for 10 minutes until the oats have absorbed the milk
![Vickys Maple Pear Seeded Porridge, GF DF EF SF NF recipe step 4 photo]()
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Meanwhile warm through the pear slices in a frying pan on a low heat with the maple syrup
![Vickys Maple Pear Seeded Porridge, GF DF EF SF NF recipe step 5 photo]()
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Serve the porridge topped with some sliced pear and an extra drizzle of maple syrup
![Vickys Maple Pear Seeded Porridge, GF DF EF SF NF recipe step 6 photo]()
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Add some toasted, flaked almonds if you like. Dry fry 30g of them in a frying pan until golden
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These oats are fantastic!
![Vickys Maple Pear Seeded Porridge, GF DF EF SF NF recipe step 8 photo]()
