This summer version of porridge is a healthy, sustaining way to start your day – contributing 2 portions of fruit towards your 5-a-day target. It’s excellent for diabetic diets with its slow-burn carbs – and it’s a great vegetarian option too.

Preparation: 10 minutes, plus 15 minutes soaking
Serves: 4

Ingredients
2 South African pears
2 South African Pink Lady apples
100g jumbo porridge oats
200g low fat Greek-style natural yogurt
100ml unsweetened apple juice
50g pomegranate seeds
50g mixed seeds, toasted
Clear honey or golden syrup, for drizzling



Nutritional values

 Per 100g (recipe)Per serving

292g

RI (%) per 100g (recipe)RI (%) per serving
Energy KJ43112595%15%
Calories Kcal1032995%15%
Fat2.8g8.2g4%12%
Of which saturates0.5g1.3g3%7%
Carbohydrate14g42g5%16%
Of which Sugars7.7g22g9%24%
Fibre1.8g5.4g7%22%
Protein3.9g12g8%24%
Salt0.02g0.06g0%1%

  1. Peel, core and grate 1 pear, then grate 1 apple (no need to peel). Mix with the porridge oats, yogurt and apple juice, stirring well. Cover and leave to soak for 15-20 minutes.
  2. Core and chop the remaining apple and pear and combine with the pomegranate and mixed seeds.
  3. Share the porridge oat mixture between 4 serving bowls and top with the chopped fruit and seeds. Serve, drizzled with honey or golden syrup.

Cook’s tip: For a vegan version, choose one of the many dairy-free yogurt alternatives now available.


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