Coconut Porridge with Baked Pears


Revamp your regular mundane porridge!
Containing almost half your daily fibre requirement, this breakfast will have you feeling satisfied until lunch time.

Serves 2



  • 1 cup rolled oats

  • 1.5 cups coconut milk (or milk of your choice)

  • 1 tsp ground cinnamon

  • 1 pear, peeled, cut in half

  • 2 tbsp coconut sugar, plus extra to serve

  • Knob of butter

  • Spoonful of yoghurt, of your choice, to serve

  • Shredded coconut, to serve

  • Handful almonds, roughly chopped, to serve



  1. Preheat oven to 180°C. Line a baking tray with baking paper

  2. Add oats to a saucepan on medium heat. Add coconut milk and a pinch of the cinnamon and simmer for 10-15 minutes, until oats are soft. They should look creamy and tender

  3. While oats are cooking, place pear halves on the baking tray and sprinkle with coconut sugar and remaining cinnamon. Dot the butter over the top of the pears

  4. Pop pears into the oven and bake for 15-20 minutes or until golden

  5. When oats are cooked, spoon into serving bowls and top with the baked pear

  6. Add yoghurt, shredded coconut, chopped almonds and an extra sprinkle of coconut sugar


Nutritional Information, per serve

  • Calories 428

  • kJ 1798

  • Fat 15g

  • Saturated Fat 8g

  • Carbohydrate 61g

  • Fibre 12g

  • Protein 9g

  • Sodium 59mg

Gina Horn

Accredited Practising Dietitian (APD)
BEx&NutrSc, MDietSt