Description
RECOMMENDED EQUIPMENT
- two small pots
- sharp knife
- cutting board
- vegetable peeler
- food processor
Ingredients
Units
Scale
OATS
- 100 grams 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 grams pecans
- pinch of salt
- 1 passionfruit
Instructions
- 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
