200g / 7.1 oz rolled oats
250ml / 8.8 fl oz whole or oat milk
1 tbsp poppy seeds
1/2 tsp ground cinnamon
30g / 1.1 oz butter
1 tsp maple syrup
4 tsp membrillo
Dried apple slices and bee pollen to serve
- Mix the oats with the milk, water, poppy seeds and cinnamon in a saucepan and leave them to soak while you prepare the pears.
- Core and slice the pears thinly. Do this just before you fry them so that they don’t discolour. Place the butter in a frying pan over a medium heat and allow to bubble until frothy and brown; the aroma should be nutty. Add the pears and maple and fry for 2 minutes on each side. Set aside.
- Bring the oats to a boil briefly then immediately turn to a gentle simmer. Cook for 6 minutes, stirring with a wooden spoon, until the porridge is thickened and creamy. If you like a looser porridge consistency, stir in a touch more milk or water.
- Serve in bowls with the pears and their buttery juices and a teaspoon each of membrillo. Sprinkle with bee pollen and dried apple slices.