Oriental breakfast
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!
I have always loved porridge and this one looks amazing!
Cheers,
Rosa
Thanks Rosa!
You could turn me into a true breakfast eater if you keep this up. You oatmeal sounds delicious.
Yes, I’m on a mission to convert all to eating breakfast
I love porridge for breakfast but I’m afraid I’ve made it the very boring way. I’m now inspired to take this poor man’s breakfast to a more interesting level. This would be so delicious with the fruit and the spices xx
Breakfast doesn’t need to be neither boring nor bland, this particular one really eats like a dessert
This is my kind of breakfast, I love that honey grilled pear!
Thanks Laura!
I love the spices in this! Cardamom is absolutely wonderful. Great breakfast!
Thanks Natalie!
Oh My! You’ve taken oatmeal to a whole new level! I would have been happy with just the porridge, but then you added the grilled pears. Delicious!
Thanks MJ, I’m aiming to convert a few non oat eaters into oat lovers, hence all the experimenting, good thing is all can be made quickly!
This cannot be porridge! This looks more like dessert in a high end restaurant! You are truly amazing in your ability to take the routine and really elevate it to something special. Love all the flavors going on here….and your pictures are just stunning! : )
Thank you so much for you kind words Anne
this was just a bit of experimenting going wild…
G, I can’t tell you how much I LOVE this recipe and post! I only came to love porridge in the last 6 months or so.
The spice blend you use, the grilled pear… almond milk….it’s perfection.
<3
Thanks Viviane, I’ve came to love porridge only 2 months ago, and I already feel I’ve been missing out a lot before. It makes for such a healthy and filling start to the day (especially after workout) doesn’t it?
Now this is one oatmeal dish I could get behind 100%…definitely dessert for breakfast. That fanned pear is such an elegant touch!
Thanks Liz, it all about healthy and lux start to the day
How I wish I could try this wonderful porridge right now ! You really know how to take the ordinary porridge to the next level
I bet it tastes as fantastic as it looks !
Thanks Anne, of all the porridges I’ve made so far, this one tastes the least like porridge and more like a oriental dessert of some sort
Mmmm porridge does not usually look so enticing my friend
Cheers
CCU
Thanks Uru!
Gal kuriems sekmadienio pusryčiams ir aš tokiais prabangiais susigundysiu
Labai labai rekomenduoju
That top picture is gorgeous. And this recipe is gorgeous – really interesting and creative. Excellent stuff – thanks so much.
Thanks so much John
Thi porrige looks and SOUNDS amazing!!! Something to definitely try.
Ciao.
Orchidea
I would have no problem waking up to this every-single-morning!
Wow, who would have thought one could make poridge so appealing. It looks amazing and I have to check out your other posts. The pears on top are perfect.
I cannot believe I have almost missed this beautiful, mysterious-looking breakfast. I’m sorry.
I love the way you have placed the pear. It reminds me of an aubergine dish… I have no idea of origins. Now I really think there is a telepathy going on between us because without looking at this breakfast and your latest post, I have made a pear and citrus dessert today. Funny isn’t it? I think it’s the last time I touch pears. I’m impatiently waiting for rhubarb and then other fruits…
I am really impressed how attractive and interesting your porridges look. Have you thought of editing a porridge recipes book?
LOL, Sissi, I believe great minds think alike, right?
Thank you so much, I’ve just started dabbling in porridge recipes few months ago, I don’t think I’m even close to qualifying a recipe book on subject… but it’s nice to experiment once in a while 
A divine & special breakfast that I absolutely love!
MMMM!