Autumn Breakfast Porridge

INGREDIENTS {for 4 breakfasts}
  • 2 cups Whole Grain Rolled Oats (GF folks: I always use Bob's Red Mill GF oats)
  • 4 cups water
  • pinch of sea salt
  • 1 pear, thinly sliced
  • 1 cup hazelnuts, toasted and skins removed
  • 4 Medjool Dates, pits removed and chopped
  • heavy cream to taste
  • pure maple syrup to taste

Bring 4 cups of water to a boil in a medium heavy bottomed sauce pan. When water is boiling, whisk in the oats and a pinch of salt. Reduce heat until you have a nice simmer. Continue cooking and stirring occasionally until oats are tender and cooked, this can take anywhere from 10-20 minutes.

Divide the hot cooked oats into 4 bowls. Top each bowl with: 1/4 pear, sliced; 1/4 cup hazelnuts; 1 chopped Medjool date.

Pass the syrup and cream around the table and let everyone add a splash or two of each so that every porridge is just right.

yummy supper