Monday, June 4, 2012

Almond Honey Pear Spiced Oatmeal

Twice in the past two weeks I've had oatmeal (aka porridge) as a non-breakfast meal.  I made pumpkin and pecan spiced oatmeal for an easy Sunday dinner (after over-indulging on high tea at the Queen Victoria Building tea rooms--see blurry pic below--a beautiful treat from my sister-in-law and her man when they came to visit), and I made today's recipe for a late lunch this weekend.
Southern Spoon Blog: high tea at the Queen Victoria Building, Sydney
perfect high tea at the Queen Victoria Building, Sydney
I never leave myself enough time to make oatmeal in the mornings, going instead for cold milk and cereal (loving Oatbrits right now), or vegemite and avocado spread on multigrain toast.  But whenever I make a hearty oatmeal for a quick weekend lunch or dinner, I always save some for breakfast the next morning--then kick myself for not making it my first meal of the day more often.  This almond-honey-pear-spiced oatmeal, made with water, a little coconut milk, and served with an additional dash of coconut milk, is truly delicious, and gluten-free, diary-free, and (almost) vegan (use rice bran syrup in place of honey for vegan).  It tastes just like Autumn, and fills you up good.  
Southern Spoon blog: almond honey pear spiced oatmeal
apples or pears, spices, raisins and currants, almonds, and honey
Make sure to prepare the oatmeal with water first, adding the coconut milk only at the end so that it doesn't heat too much and make the oatmeal super-sticky.  I prepared mine with an electric stovetop, if you're cooking with gas use a medium gas heat and watch the mixture carefully.  
Southern Spoon blog: almond honey pear spiced oatmeal
autumn in a bowl: almond honey pear spiced oatmeal with coconut milk
The pictures show a batch made with diced apples because my pears weren't quite ripe enough, but pears are my favorite addition for their soft texture.  I used a combination of raisins and currants, but any dried fruit will do (cranberries, chopped dried apricots, etc, just make sure they're preservative free).  For another Autumn-inspired version, add a couple tablespoons of baked and mashed pumpkin or sweet potato.  Serve with an extra dash of coconut milk and a little drizzle of honey.

Almond Honey Pear Spiced Oatmeal
two lady-like servings, or one man-sized serving

1/2 cup rolled oats (make sure they're gluten-free if cooking g-f)
1 cup water
half a peeled pear (or apple)
1/4 cup raw almonds
1/4 cup raisins and/or currants
1/2 teaspoon ground cinnamon
good dash of ground ginger
dash of allspice
little pinch of nutmeg
pink of freshly ground sea salt
1/4 cup coconut milk, divided (can use regular or light coconut milk)
1-2 teaspoons honey, to taste (plus another drizzle to serve)

Please the oats and the water in a small saucepan, turn the heat to medium-high.  Dice the pear and coursely chop the almonds.  Add the pear, almonds, raisins/currants, and spices (including salt) to the oatmeal.  

Heat for 4-5 minutes, stirring occasionally.  Keep an eye on the mixture, and as soon as it starts to bubble turn the heat down to low.  Add most of the coconut milk, reserving about a tablespoon.  Stir for another minute, then remove from the heat.  Stir in 1-2 teaspoons honey, to taste.  

Serve hot, with the remaining coconut milk and a little additional honey drizzled on top.  

1 comment:

  1. I eat porridge every morning - I'm addicted! I make a lazy version though: oats and milk cooked on the stovetop, then spooned over unprocessed bran, banana (or pear or plum), and cinnamon. Mix it all together and it's heaven.


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