Ingredients

• 1 mugful of jumbo rolled porridge oats
• 3 mugfuls of milk of your choice (+a little extra, if needed) – we used coconut milk
• 2 small red eating apples
• 1 pear
• A handful of berries of choice – we used blackberries but blueberries would work, too
• 1 teaspoon of ground cinnamon
• 2 teaspoons (or less) of sweetener of choice – we used honey
• ½ teaspoon of ground mixed spice
• 4 tablespoons Clandeboye Vanilla Yoghurt

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Steps

1. To poach the pears: Slice the pears lengthwise 1-2mm thick (keep the skin on)
2. Put 100ml water in a frying pan and add the mixed spice (you could add a big pinch of brown sugar to the pan if you like)
3. Heat the water and stir the spice in
4. Lower the heat to a simmer and add the sliced pears. Cook for 3 minutes on each side, until they are just tender, then take off the heat
5. While the pears are poaching, make the porridge: Heat a dry saucepan over medium-high heat and toast the oats until fragrant
6. Add the milk and bring slowly to a simmer, stirring frequently for 7-9 minutes – until the porridge is creamy and cooked
7. Add the grated apple, keeping a little back for topping
8. Add the cinnamon and 4 tablespoons of the yoghurt, put lid on the saucepan and remove from the heat
9. Allow to sit for 5 minutes, then serve with pears, grated apple, berries and another 2 tablespoons of Clandeboye Vanilla Yoghurt