- Dairy Free
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.
- 40 mins
- 100g oats
- 100g millet flakes
- 100g barley flakes
- 100g quinoa
- 40g pumpkin seeds
- 40g sesame seeds
- 2 tbsp maple syrup
- 800ml–1 litre almond milk
For the maple pears
- 2 pears, cored and sliced
- 1 tbsp maple syrup, plus extra to serve
- handful of flaked almonds
Before you start
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.
To make the pears
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.
- Store toasted mix in jar or airtight container for up to 3 months
- The maple pears in airtight container for up to 3 days