Goodness breakfast with maple pears

A bit of toasting the night before will give you a wholesome base for a quick and warming breakfast. Top with fruit, yoghurt, seeds or nuts to change things up.


100g oats
100g millet flakes
100g barley flakes
100g quinoa
40g pumpkin seeds
40g sesame seeds
2 tbsp honey
800ml–1 litre almond milk

2 pears, cored and sliced
1 tbsp maple syrup, plus extra to serve

handful of flaked almonds

Preheat the oven to 180C/gas 4. Mix the oats, flakes, quinoa and seeds in a bowl, then scatter onto a roasting tray and toast in the oven for 20 minutes. Check every 5 minutes and give them a shake to ensure they toast evenly. Once golden, cool them, then store in a jar until breakfast.

To make your breakfast, put 1 large handful of toasted mix per person in a pan with 200ml almond milk and simmer on a low heat for 10 minutes until the grains are tender. Or, cook all the grains at once with 800ml almond milk and cook in the same way – add the extra 200ml of almond milk to loosen slightly, if you like.

Meanwhile, heat the pears and maple syrup in a separate pan over a medium heat for 5 minutes, until just warmed through. Serve your grains topped with warm pear, a drizzle of maple syrup and flaked almonds.

PHOTO: Martin Poole

Posted: 10.10.14 3 Comments


Posted by Jenny at 4:42 on the 09.03.15

Is it quinoa grain or flakes?
If the whole grain, this has to be thoroughly rinsed first to remove bitter coating doesn’t it?

Posted by Jessica Lea-Wilson at 9:46 on the 09.03.15

Hi Jenny. Anna uses wholegrain but you could just as easily use flakes – just bear in mind they will cook a little quicker.

Posted by Jackie at 12:16 on the 20.04.17

I keep buying millet flakes that smell rancid so they go off very quickly or is this the way they normally smell?

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