Obsession is a peculiar thing.
It takes control of mind, sticks to you like bee to honey and refuses to leave until it has been absolutely and unconditionally pleased.
I’m talking about food obsessions here, of course, the kind appearing out of nowhere and consuming everything, the kind you fall asleep with and wake up in the morning.
Certain food obsessions, such as chocolate, with it’s the ever inviting scent, the sweetness, the intensity, the lingering taste in your mouth calling for more, are easy to understand. While others, with their unassuming roots and plain looks aren’t the foods you’d ponder much about, like oats in the form of a humble porridge.
If someone would have told me 5 or even 2 years ago, I will be spending hours perfecting porridge recipes, I would have called them crazy, insane, completely out of mind. Yet, for the last few months I’ve been working on one porridge recipe after another, in search for a flavor-texture marriage to turn each breakfast using this ordinary, but extraordinary healthy ingredient, into a feast.
After all, the old as time proverb teaches to ‘breakfast like a king, lunch like a prince and dine like a pauper”.
My previous, cinnamon-chocolate, black sesame and blueberry concoctions, have been well documented and I happen to like each and every of the, but if I’d have to state a personal preference, this would be it: the ultimate breakfast to awaken all senses.
It’s sole downfall rests in one particularly fancy and expensive spice, but the result with layers of flavor, barely resembles the humble origins oats started from, and from time to time, on sweet mornings could be indulged in.
These little pots of oatmeal have been soaked in saffron, cardamom, and cinnamon spiced almond milk, adorned with honey-grilled pear to start the day with a symphony of aromas and flavors. It’s a true dessert for breakfast, a treat without guilt!
- 60 grams regular oats
- 2 cups almond milk (or 1 cup almond milk and 1 cup water, you can also use any other milk: soy, dairy, coconut)
- pinch of salt
- pinch of saffron
- ⅛ teaspoon cardamom
- ⅛ teaspoon cinnamom
- 1 pear (I’ve used conference)
- 1 tablespoon honey and extra for drizzling
- ½ teaspoon lemon juice
- Turn on the oven grill.
- Check the package instructions for cooking your oats, mine usually need a 10 minute soaking and another 15 minute cooking.
- While the oats are soaking add saffron to soak together in milk.
- Add a pinch of salt, cardamom and cinnamon, bring to boil, reduce the Peel the pear, cut in half, core, slice and place on aluminium foil.
- Sprinkle with lemon and drizzle a little honey and place under the grill for 10-15 minutes.
- Once the porridge is done, let it rest for 2-3 minutes, only then stir in honey. Taste, to check if more honey is needed.
- Serve immediately with grilled honey pears. Enjoy!