Start your day with a deliciously fruity and filling breakfast of baked blackberry oatmeal and poached pears
Prep time 15 minutes
Cook time 25 minutes
Nutrients per serving
- 1 tbsp coconut oil, to grease*
- 300g oats *
- 1 tsp cinnamon *
- 1 tbsp agave nectar, light and mild*
- 600ml unsweetened almond drink *
- 200g blackberries
For the poached pears:
- 4 pears, peeled
- 250ml orange juice
- 50ml lemon juice
- 1 cinnamon stick *
* Available at Holland & Barrett
Preheat the oven to 180°C/160°C fan/gas 4. Grease a large baking dish with the coconut oil.
In a large bowl, combine the oats, cinnamon and agave nectar. Stir in half the almond drink and then transfer the mixture into the baking dish. Using a spatula, smooth the surface so it is even.
Pour over the remaining almond drink and then poke the blackberries into the mixture. Leave to rest for 5 minutes.
Place in the oven and bake for 20-25 minutes.
Meanwhile, make the poached pears: place the peeled pears in a small saucepan and pour in the fruit juices, making sure the pears are mostly covered. Add the cinnamon stick and bring to a simmer. Cook for 12-15 minutes, making sure you turn the pears occasionally if they’re not fully covered by the juice.
Once the oatmeal is golden and cooked through, take the dish out of the oven and pour over a tablespoon of the orange juices from the poaching pan. Serve with a poached pear.
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Recipe created by Natalie Thomson
Nutrition information reviewed by Fiona Hunter