I’ve got a wonderful new seasonal recipe for all of you! I just love warm breakfasts in fall and winter, which means that I’m a big fan of hot, nourishing, versatile porridges – especially because they’re so quick to make! This recipe is a tiny bit more time-intensive than other recipes, since you have to bake the pears and walnuts, but for those of you who – like me – enjoy taking a little extra time in the morning, this is perfect.

Although the cinnamon-roasted pears and toasted walnuts taste best fresh out of the oven, I made enough for two servings and ate one the next day – and it still tasted great!

The great thing about porridge, Overnight Oats, and other “bowl” breakfasts is that it’s easy to change things up whenever you feel like it, using different liquids, flakes, toppings, or spices. In Phase 1 of the Sugar-Free Challenge (which is currently running again), you can use millet or buckwheat flakes, for example. Just note that millet flakes go rancid pretty quickly and should be used soon after opening. More about various (pseudo)-grain flakes here.

And here’s the recipe:

Millet Porridge with Cinnamon-Baked Pears and Toasted Walnuts

Rezept drucken
Rezept drucken
Prep Time
Cook Time
  • 2 pears soft
  • 1 tsp Ceylon cinnamon*
  • 2 tbsp walnuts
  • 300 ml almond milk*
  • 120 g millet flakes* or oat, spelt, or buckwheat flakes
  1. Preheat oven to 200°C (top and bottom heat). Wash pears and cut lengthwise into slices. Place on a baking tray lined with baking paper and sprinkle with cinnamon. Bake pears in preheated oven for 20 minutes, adding walnuts to baking tray after 15 minutes.
  2. In the meantime, heat almond milk in a pot. Let cereal flakes simmer for about 5 minutes, stirring continuously.
  3. Top porridge with walnuts and sliced pears and serve.
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