Spiced pear & pecan porridge

Fresh, juicy pear, spicy ginger and the sweet, nutty flavour of pecans is a dreamy combination. This porridge is warming and delicious, perfect for a cool morning.

I’m a massive fan of porridge for breakfast and I’m always on the hunt for new flavour combinations. Pear and ginger and pear and pecan are classic flavour pairings. Altogether, the taste is divine.

A word on the ingredients: egg in porridge… WTF?

I know it sounds strange and a little bit gross, I thought so too at first. But hear me out. We happily add egg to all sorts of baked goods – cakes, pancakes and the like. So why not porridge?

Once you get used to doing it, it will become a normal thing to do. Now I don’t even question it and sometimes I add two eggs for a big protein hit. Which brings me to why I add an egg to porridge.

Egg ups the nutrition ante

The nutritional profile of your porridge will vastly improve. Oats have a reputation for keeping us full until lunch. But I don’t think they live up to their reputation…

This is because oats are carbohydrates (mostly starches and fibre). So a bowl of porridge made with milk and perhaps topped with honey and banana, provides a significant amount of carbohydrates.

Carbohydrates are the only macronutrient that significantly raises blood sugar. So after a bowl of porridge with banana and honey our blood sugar (glucose) will rise quickly. Insulin is then released to move that glucose out of the blood. Insulin is very efficient at its job, and often more insulin is released than is needed, which causes our blood sugar to drop too low.

Cue an energy crash and cravings for sugar or stimulants (a mid-morning coffee for instance) and if you leave it too long before eating again you might experience worse symptoms like headaches, irritability or dizziness. This blood sugar dysregulation has been shown to be harmful to fertility and a high dietary intake of sugar and simple carbohydrates has been linked to increased risk of ovulatory infertility.

This does not mean that all carbohydrates need to be eliminated from your diet, just that they should be balanced carefully with other foods to minimise peaks in blood sugar.

So that is why I think an egg, which contains only protein and fat, is the perfect addition to your morning oats. It’s become my signature combination. Try it and let me know in the comments how you get on.

Print Recipe
4 from 1 vote

Spiced pear & pecan porridge

Fresh, juicy pear, spicy ginger and the sweet, nutty flavour of pecans is a dreamy combination. This porridge is warming and delicious, perfect for a cool morning.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Cuisine: Fertility
Keyword: oatmeal, oats, porridge, porridge bowl
Servings: 1

Equipment

  • Measuring cups
  • Measuring spoons
  • Small saucepan
  • Wooden spoon

Ingredients

  • cup gluten free oats
  • 1 tsp ground ginger (I used Steenbergs)
  • 1 tsp desiccated coconut (unsulphured)
  • 1 small pear, cored and diced
  • cup milk of your choice (plant milk or full fat dairy if tolerated)
  • 1 large egg, beaten

To serve

  • 1 tbsp pecan butter (I used Meridian Foods)
  • 1 tbsp pear puree (it's easy to make your own but you can also buy it. I like Biona Organic)
  • 1 tsp desiccated coconut (unsulphured)
  • 1 tbsp pecans, roughly chopped

Instructions

  • Place the oats, ginger, coconut, pear and milk in a small saucepan and stir to combine. Bring to a simmer over a low heat and cook until the oats begin to thicken, about 2 minutes.
  • Slowly add the beaten egg, stirring continuously and cook for a further 3 minutes (it's important to keep stirring) until the porridge is thick and creamy.
  • Pour into a bowl and top with the pecan butter, pear puree, coconut and pecans.

Notes

To make 1/2 cup pear puree, simply peel, core and chop two pears into chunks, place in a small saucepan with 2 tbsp water and simmer until soft (about 5 minutes). Then either blend or mash to a pureed consistency. Store in an airtight container in the refrigerator for up to two days.

comments +

  1. Rachel says:

    4 stars
    Super tasty recipe and very helpful to breakdown the reason an egg is needed. I couldn’t taste the egg but feel it gave a creamy feel to the porridge.
    Lovely.

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