As much as I do love summery breakfasts with lots of fresh fruit, the UK weather is unpredictable at the best of times and sometimes chocolate porridge is needed! It’s been pretty warm here recently so when it cooled off slightly the past week I dived straight back into my jumpers, blankets and (healthy) comforting breakfasts!
Chocolate, pear and hazelnuts are such a classic combination and although they’re fairly wintery ingredients, they work all year round for me! P.S don’t even get me started on autumn/winter flavours – I’m already excited about creating Christmas recipes! This baked porridge is wholesome, filling and extremely tasty – don’t worry about it being too rich for breakfast though as the pear is fresh and juicy so it really lightens the dish!
Makes 2 serving
– 1 cup GF oats (100g)
– 1 cup milk (240ml)
– 1 tbsp cocoa powder
– 2 tsp honey (or any other liquid sweetener)
– 2 tsp cinnamon
– 1 tsp nutmeg
– 1 tsp baking powder
– 1 pear, cored and sliced
– small handful hazelnuts, chopped
Preheat oven to 180C/365F/gas mark 4
Stir the oats, milk, cocoa, honey, spices and baking powder together in a bowl and pour into a small oven safe dish. I used this mini casserole dish which is perfect for 2 portions.
Place the sliced pear down the centre of your dish (I chopped up the left over pear and stirred it into the mixture). Sprinkle the chopped hazelnuts around the edge.
Bake in the oven for 18mins – once cooked you can transfer into bowls or eat one portion now and save the other portion for later. Be careful with the dish as it’ll be extremely hot!