Vanilla Porridge with Passionfruit Pear Compote
March 12, 2025 by Kimberly
Golden, creamy oats meet warm, soft pears, a crunchy pecan date topping, and the tangy pop of passionfruit. It’s cozy, rich, and just indulgent enough to feel like a little morning luxury.
20 MINUTES
EINFACH
VEGETARISCH
INT.
2 PORTIONS
SÜßES
BRUNCH
FRÜHSTÜCK
GANZJÄHRIG
ÜBER DIESES REZEPT
Creamy, slow-cooked oats, sweet, jammy pears, a crispy pecan-date crunch, and a final hit of passionfruit to keep things interesting. It’s rich but not heavy, naturally sweet but not cloying, and the kind of thing that makes you feel like you’re staying at a really nice boutique hotel (even if you’re still in pajamas). Plus, it’s easy to make ahead, which is always a win.
How to serve
Serve this in your favorite bowl, drizzle with a little extra syrup if you’re feeling fancy, and don’t skimp on the crunch, it’s the best part. The passionfruit should be the last thing you add to keep that fresh, tart contrast. If you want to take it up a notch, add a dollop of yogurt or a splash of coconut milk. And if you’re a texture person, toasted coconut or cacao nibs would be a solid move.
How to store
Leftover oats keep in the fridge for up to 3 days, just reheat with a splash of milk or water to bring them back to life. The pear compote and crunch store separately in airtight containers (compote in the fridge, crunch at room temp) for easy layering all week.
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Vanilla Porridge with Passionfruit Pear Compote
- Dauer: 20 min
- Portionen: 2
Description
Empfohlenes Equipment
- two small pots
- scharfes Messer
- Schneidebrett
- vegetable peeler
- Küchenmaschine
Zutaten
- 100 g oats
- 200 milliliters whole milk
- 2 tsp vanilla extract
- 2 tsp sweetener of choice (I used agave syrup)
- pinch of salt
- 1 pear
- 1 tsp vanilla extract
- 2 tsp sweetener of choice (I used honey)
- juice of half a lemon
- pinch of salt
- 2 dates
- 50 g pecans
- pinch of salt
- 1 passionfruit
ZUBEREITUNG
- Start by peeling the pears and cutting them into small pieces. Add them to a small pot with vanilla extract, honey, a pinch of salt, and lemon juice. Let them simmer over medium heat for 15 to 20 minutes.
- While the compote is cooking, combine oats, milk, agave syrup, a pinch of salt, and vanilla extract in a second small pot. Cook over medium heat for 10 to 15 minutes until creamy.
- Meanwhile, add dates, a pinch of salt, and pecans to a food processor. Pulse until finely chopped and crumbly.
- Cut open a fresh passionfruit and set the pulp aside.
- Once the porridge and pear compote are ready, divide the porridge between two bowls, spoon the pear compote on top, and sprinkle with the date-pecan crunch.
- Finish by adding the fresh passionfruit on top and enjoy.
- Cook Time: 20 min
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