Ingredients
- Caramelized Pears:
- 1 ripe bosc pear
- 1 tsp coconut oil
- 1 tsp white miso paste
- 2 tsp Manuka honey (we recommend MGO 250 or higher)
- Porridge:
- 2 cups oat milk
- 1/3 cup buckwheat, rinsed
- 1 tbsp chia seeds
- 1 tsp vanilla paste (or vanilla extract)
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/8 tsp nutmeg
- 1 tbsp Manuka Honey
- Toasted Buckwheat:
- 2 tbsp coconut flakes
- 1 tbsp buckwheat
- 1 tbsp hemp hearts
- 1 tsp coconut oil
- 1 tsp cinnamon
- 1 tsp coconut sugar
Instructions
- In a medium pot add oat milk over medium-high heat. Add in vanilla, cinnamon, cloves, and nutmeg, and stir. Prepare toasted buckwheat while the milk heats to an almost-boil.
- In a skillet add all ingredients for the toasted buckwheat topping over medium heat. Toss often for 5-7 minutes, adjusting the heat if buckwheat begins to burn. Try not to leave this alone for long, as it will cook quickly. When the mixture browns, remove from heat and scoop into a small bowl immediately. Set aside until the porridge is cooked.
- In the same skillet, add coconut oil over medium heat. Slice the pear into eighths and remove any seeds that are visible. Add the pears to the warmed skillet and toss, reducing heat to medium-low. In a small bowl mix together miso with Manuka Honey and set aside for now. Stir pears once or twice while cooking, about 6-8 minutes, and when soft and slightly browned, remove from heat. Pour honey/miso mixture over pears and toss well. Set aside.
- Once the milk of the porridge begins to boil, turn down the heat to low and add rinsed buckwheat. Stir occasionally as the porridge cooks, about 5-6 minutes. Once the buckwheat has soaked up most of the milk, stir in chia seeds. Remove from heat when porridge has absorbed the liquid to your liking. Add Manuka Honey and give one final stir before serving.
- In two small bowls divide the porridge evenly. Top with caramelized pears, toasted buckwheat, and your choice of other toppings (I love peanut butter, a little bit of milk and a final drizzle of Manuka Honey).
