Honey & Pear Porridge
As the mornings get cooler, there's nothing quite like a warm, nourishing bowl to set you up for the day. This Honey & Pear Protein Porridge is our current obsession.
Sweet, roasted pear pairs beautifully with a drizzle of honey and a hint of warming spice, while a boost of protein keeps you full and focused all the way to lunch. It's the kind of breakfast that feels indulgent but works hard for your body - balancing sustained energy, blood sugar stability, and muscle support all in one cosy bowl.
Oats are one of the most evidence-backed breakfast foods available, rich in soluble fibre (specifically beta-glucan) that helps slow glucose absorption and support a healthy gut microbiome. Pear adds a natural sweetness alongside additional fibre and antioxidants, while honey brings warmth and a touch of natural sweetness without the need for refined sugars.
Serves 2
Ingredients:
1 medium pear, diced
1 tablespoon honey
½ teaspoon cinnamon
2 tablespoons pepitas
2 cups milk of choice
2/3 cup rolled oats
1 teaspoon vanilla
2 tablespoons chia seeds
Pinch of sea salt
2 scoop vanilla protein powder
Toppings:
2 tablespoons Greek yoghurt
Optional: Melted peanut butter, Handful of nuts
Method
Preheat the oven to 180°C and line a baking tray with baking paper. Slice pear in to 0.5 thick pieces and lay on baking paper. Drizzle with honey and sprinkle with cinnamon. Roast for 10-15 minutes or until softened and caramelised. Set aside.
Dry-toast pepitas in a small, dry frying pan over medium heat, for about 4-5 minutes or until they start to puff or pop. Set aside.
In a small saucepan, combine milk, oats, sea salt and vanilla and stir to combine. Heat over medium-high heat for 8-10 minutes or until all the liquid has been absorbed.
Remove oats from heat and stir in the protein powder. If the consistency of the oats gets too thick, add in a little more water or milk.
Transfer oats to a bowl and top with roasted pear, toasted pepitas and Greek yoghurt.
Benefits:
High protein, energy-boosting breakfast, winter-warming recipe
