Chai-spiced apple & sultana porridge topper
Power up your morning porridge with chai-soaked apple chunks and sultanas. Add a drizzle of double cream, if you like too, for extra indulgence
Ginger & vanilla pears porridge topper
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 vanilla bean podhalved
- 20g gingerpeeled and grated
- 1 cinnamon stick
- 150g caster sugar
- 1 lemonjuiced
- 4 pearspeeled, halved and cored
For the porridge
- 200g porridge oats
- 400ml milk
Nutrition: Per serving
- kcal494
- fat8g
- saturates3g
- carbs92g
- sugars58g
- fibre8ghigh
- protein10g
- salt0.2g
Method
step 1
Scrape the seeds from the vanilla pod into a wide saucepan. Drop in the pod as well, then add the ginger, cinnamon stick, sugar, lemon juice and 500ml water. Bring to a simmer over a medium-high heat and bubble for 5 mins until starting to reduce. Add the pears and stir to coat. Reduce the heat to medium-low and simmer for 15-20 mins more until the pears are tender when pierced with a knife. Once cool, the pears in their poaching liquid will keep chilled in an airtight container for up to five days.
step 2
Meanwhile, make the porridge. Tip the oats, milk and 800ml water into a saucepan along with a pinch of salt. Cook, stirring often, over a medium heat for 8-10 mins until thickened and creamy – cook for slightly longer if you prefer a thicker porridge, or add a splash of water if you prefer it thinner. The more you stir, the creamier it will become.
step 3
Serve the porridge in bowls topped with the pear halves and a drizzle of the poaching syrup.
