Chocolate, Pear & Hazelnut Baked Porridge

Who says porridge is just for breakfast? This indulgent, warm, sweet dish will be enjoyed just as much at brunch as it would be for dessert on a cold night. 

Recipe by Hayley Cavicchiolo 

Serves one

Ingredients

  • 1⁄2 cup gluten free quick cooking oats
  • 
2⁄3 cup milk of choice (coconut is great!)
  • 
1 ripe Beurre Bosc pear
  • 1⁄4 cup chopped, roasted hazelnuts, skins removed
  • 1 tablespoon Well Naturally Rich Dark Chocolate, roughly chopped
  • 1 teaspoon vanilla extract
  • 
1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon cinnamon
  • 1 tablespoon chocolate protein powder or raw cacao
  • Tiny pinch salt
  • Sweetener to taste, such as 1 tablespoon of Natvia sweetener, 2-3 drops liquid stevia, 1 tablespoon raw honey or maple syrup

 

 

 

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Method

  1. Preheat oven to 175°C.
  2. Halve and core the pear. Peel and dice one 
half into cubes and leave the second half intact.
  3. In a medium bowl, mix together the milk and vanilla extract. Add the oats, baking powder, cacao powder, cinnamon and salt and mix until well combined.
  4. Fold in the diced pear, chocolate, half of the chopped hazelnuts and optional sweetener.
  5. Pour mixture into a greased, ovenproof ramekin or bowl.
  6. Run slits lengthwise along the remaining pear and push gently into the top of the porridge (optional).
  7. Bake for 20 minutes and remove from oven to cool slightly. Sprinkle with remaining nuts and serve immediately.

 

 

 

 

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