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Soak the oats the night before - combine the oats, chia seeds, milk, vanilla and salt in a bowl and refrigerate overnight. If you forget this step, even 30 minutes of soaking is worthwhile.
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Half and core the pears. Heat up a fry pan big enough to fit all the pears, cut side down.
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Melt the butter, honey and miso in the frypan and add the pears. On a low-medium heat, cook for about 10 minutes (depends on pear ripeness) until almost tender. Be careful not to burn the pears - low slow heat is good. I find putting a lid on the pan speeds this step up. When the pears are fork tender, if they are not caramelised underneath enough turn the heat up a bit for a few minutes.
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To cook the porridge, transfer the soaked oats and milk to a saucepan. Cook on a medium heat for 5 or so minutes until desired thickness reached. If it gets too dry for you, add a bit of water or more milk.
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Meanwhile, toast the seeds in a dry pan.
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Serve the porridge in bowls topped with caramelised pear, toasted seeds and greek yogurt.