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In search of a healthy breakfast option beyond everyday boxed cereal or oatmeal? Whole grain porridge offers a versatile, hearty, and flavorful alternative that’s easy to prepare and can keep for several days in the refrigerator. Plus, whole grains require less processing and produce less waste than their refined counterparts. Read Mix-and-Match Breakfast Porridges for more recipes and topping ideas.
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RECIPE: Sweet Porridge Topping: Caramelized Pears and Maple-Spiced Walnuts
- Yield: Serves 4
Description
For those who prefer a sweeter start to the morning, this medley of caramelized fruit and spiced nuts will transform your porridge into a decadent (yet still wholesome) treat that evokes crisp autumn mornings. Whether you’re pairing this with the stovetop or overnight porridge, the creamy grains make the perfect canvas.
Ingredients
- 1 batch Stovetop Multigrain Breakfast Porridge or Overnight Multigrain Breakfast Porridge
- 1/4 cup pure maple syrup
- 6 Tbsps turbinado sugar, divided
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/2 tsp sea salt, divided
- 1 1/2 cups raw walnut halves
- 4 Tbsps (1/2 stick) unsalted butter or vegan butter
- 2 ripe but firm pears (about 1 1/2 lbs) such as Anjou, Bartlett, or Bosc, cored and cut into 1/4-inch-thick slices
Instructions
- Preheat the oven to 350°F. Divide the porridge evenly among 4 bowls.
- In a small saucepan over medium heat, combine the maple syrup, 2 tablespoons of sugar, cinnamon, ginger, cardamom, and 1/4 teaspoon of salt and cook, stirring, until the sugar has dissolved, about 2 minutes.
- Add the walnuts and stir to coat, then immediately scatter the nuts over a parchment-lined baking sheet. Bake until the nuts have toasted slightly, about 8 minutes.
- Remove the walnuts from the oven and gently mix with a spoon. Allow them to cool slightly on the baking sheet, 10 to 15 minutes. They will crisp as they cool.
- In a large cast-iron skillet, heavy-bottomed skillet, or griddle, melt the butter over medium heat until foamy, about 1 minute. Add the pears and cook, turning occasionally, until they begin to soften and are golden brown in parts, 4 to 6 minutes. Add the remaining 4 tablespoons of sugar and 1/4 teaspoon of salt and gently toss to combine. Turn off the heat.
- Top the porridge with the pears and walnuts. Serve warm.
