Miso caramel pear porridge makes one of my favourite desert flavours into a breakfast worthy indulgence. Tender caramelised pear, a quick honey-miso-butter sauce and toasted seeds for crunch. Jump to Recipe
I used to hate porridge with a passion. Growing up, I did a lot of tramping (trekking? hiking? we call it tramping in NZ), and porridge was the staple breakfast of choice for most people – quickly made in a pot with milk powder and brown sugar. Not me. I’m not sure I actually ever tried it – I operated on the assumption that I hated milk and so would therefore hate porridge, that lumpy, gruel-like, gluey, usually burnt substance scarfed down outside a tent. Being probably more than a little precocious, I baked carrot & coconut muffins, brought along a stash of kiwifruit and survived on cabin bread and jam. Ugh. I feel like going back and shaking some sense into my 14 year old self. I sorely underestimated the humble bowl of oats.
I eventually transitioned from my high school breakfasts of sugary bowls of cereal piled with berry yogurt. Baby steps – first to a slightly less-sugary bran based cereal with yogurt, which led to the discovery of bircher muesli, and then finally to a tentative attempt at porridge on a particularly cold morning. It’s now my staple, and my only annoyance is that it took me so long.