If you aren’t in a rush in the morning and are prepared to take a bit of time to make breakfast, this one is definitely worth the wait. Warming porridge and Chai-spiced flavours go down a treat on a cold morning!

RECIPE

INGREDIENTS

POACHED PEAR

• 1 pear, peeled and halved (keep the peel)
• 2 chai tea bags
• 2 cups boiling water
• 1 tsp honey
• 3 thick strips of orange rind
• 1 tsp vanilla extract

PEAR CRISPS

• Peel from the poached pear
• 1 tsp cinnamon
• 1 tsp coconut oil

PORRIDGE

• 1/4 cup quinoa, rinsed (I used mixed colour, but any will work)
• 1 Tbsp chia seeds
• 1/2 cup water
• 1/2 cup almond milk
• 1/2 tsp vanilla extract
• 1 cinnamon stick
• Natural yogurt, for topping
• Homemade granola, for topping

METHOD

Preheat the oven to 200 C.

For the poached pears, put the boiling water and chai tea bags into a pot over a medium-low heat and brew for a couple of minutes. Remove tea bags and add the pear, honey, orange and vanilla. The water should be covering the pears. Allow to simmer for 10-20 minutes until soft. Remove the pears and set aside. Bring the poaching liquid to the boil and reduce down by half.

While the pear is poaching, make the porridge by adding the quinoa, chia seeds, water and cinnamon stick to a small pot and bring to the boil. Reduce heat and cover for about 5-10 mins until the water has been absorbed. Stir in the almond milk and vanilla and continue to simmer for a further 5-10 mins until the quinoa is creamy. Remove the cinnamon stick and pour into a bowl.

While the pear and porridge are doing there thing, make the pear crisps by putting the peel on a lined baking tray and coating with the cinnamon and coconut oil. Place into the hot oven for 5-10 mins until slightly browned. Keep an eye on them so they don’t burn. They will crisp up once they start to cool.

To assemble, top the quinoa with the poached pear, pear crisps, a spoon of yogurt and sprinkle of granola. Drizzle over some of the poaching liquid. Eat and feel happy!

Serves 1.