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Harry Weir and Brian Clarke

Porridge With Stewed Pear, Cinnamon And Sweetened Pecans

This recipe from Sprout & Co is a great way to start your day.

Serving: 1
Time: Less than 30mins
Difficulty: Easy


  • 1 part rolled oats to 2 parts milk
  • 2 teaspoons maple syrup
  • 1 pear, peeled, cored and chopped
  • ½ teaspoon five-spice powder
  • ½ teaspoon orange zest
  • 50g pecans, toasted in a medium oven until golden, toss in maple syrup, roughly chop
  • Cinnamon, to garnish


  1. Pour oats and milk into a saucepan, add maple syrup and bring to the boil, stirring occasionally to stop it sticking to the bottom of the pan. Simmer for 5-10 minutes. Add a little more liquid if needed.
  2. To make the stewed pear, place the chopped pear with some water and the spices, cover and cook on a medium heat until softened – about five to six minutes. Mix in the orange zest.
  3. Ladle porridge into a bowl and finish with a spoonful of stewed pear, pecans and sprinkle of cinnamon.


Soak oats in the milk overnight.