Tinned fruit is 100% fine sometimes, when you buy it in fruit juice or water. It’s handy to keep in the cupboard, like the pears I used here or some cherries, peaches or plums. Fresh pears are also great, especially when eaten with their skin, where a lot of the nutrients hang out. This porridge bowl combines the freshness pears with the slight saltiness of peanut butter and a bit of sweetness from honey and of course creamy oats cooked with whole milk. Add a bit of crunch with a few chopped nuts and you have a bowl of heaven that will keep you feeling satisfied til lunch.
Cook the oats, milk and a bit of honey until creamy, about 4-5 mins.
Heat the peanut butter with another small squeeze of honey – mix til heated through.
Tip the porridge into a nice bowl, add the pears then spoon the peanut butter mix alongside, spoon the flax alongside in a small strip, scatter the chopped nuts and finish with another tiny squeeze of honey.
Always make your food look appetising – we eat with our eyes first, and that’s a nutrition fact:-)
Peanuts are also a rich source of manganese which also helps with having fantastic bones and skin as well as helping to control blood sugar. And in these days of diabetes epidemics that’s a huge bonus.
Nuts for the win!
Pears are rich in a flavonol called epicatechin. Flavonols are compounds found in plants that infer protective benefits to the plant, and to us when we eat them. Antioxidant and anti-inflammatory. Even better when you eat the skins where much of the flavonols are found.
Walnuts and pears you plant for your heirs.