Pear & Blackberry Porridge

When there's free food on offer, I'm the first to say yes!  Especially when it comes from the trees/bushes in and around my garden.  I'm always looking for ways to use what I pick that will make the ingredient shine, and what better way could I celebrate the coming of autumn than with this Pear & Blackberry Porridge.

I really love combining oats with amaranth/quinoa.  Both add a great bite to the porridge and are high in protein too.

Serves 2

1/3 mug GF rolled porridge oats
1/4 mug amaranth (quinoa would also work)
2 mugs plant based milk
1 pear
Pinch Himalayan/Sea salt

For the blackberry jam
2 handfuls blackberries
3tbsp chia seeds

Pumpkin seeds
Ground cinnamon


- Place the oats, amaranth, milk, salt and half the pear (grated) into a saucepan.  Warm over a medium heat, stirring occasionally.  Cook for approx. 7 minutes, until all the milk has been absorbed and the oats and amaranth are soft (the amaranth will still have a little bite to it).  It may take a little longer if you are using quinoa.

- Whilst the oats are cooking, make the jam.  Heat the berries in a saucepan with a little water until soft.  Add the chia seeds and stir with a fork to avoid any lumps.  Store any left over in an airtight container in the fridge.  I don't sweeten my blackberry jam but if you want to, try using a little raw honey/brown rice syrup.

- Serve the porridge in bowls with a dollop of jam, the other half of the pear, sliced, and a sprinkle of cinnamon and pumpkin seeds.

NB: Amaranth can be found in some supermarkets, health food shops and online.