Goldilocks’ Porridge
A nutrient-dense, visually stunning twist on the classic porridge from Goldilocks and the Three Bears. Made with vanilla-soaked oats, almond milk, poached blueberry pear, crushed pistachios, fresh blueberries, mixed berry compote, and a drizzle of honey, this dish is perfect for a comforting breakfast or gourmet brunch.
Equipment
- 1 Saucepan Medium-sized, for cooking oats
- 1 Wooden Spoon For stirring oats
- 1 Serving Bowls Preferably wide & shallow
Ingredients
- 300 g Rolled oats For vanilla porridge base
- 150 ml Almond milk Unsweetened, for creamy texture
- 75 g Poached blueberry pear Halved, chilled
- 10 g Pistachios Whole, crushed
- 40 g Mixed berry compote Optional dollops for flavor
- 10 g Fresh blueberries For topping
- 2.5 ml Pure honey Drizzle on top — e.g., Capilano
Instructions
- In a medium saucepan, combine the vanilla-soaked rolled oats and almond milk for the porridge base. Stir slowly over low-medium heat for 5-7 minutes until thickened. Aim for a silky smooth consistency—do not over-thicken.
- Divide the hot porridge evenly into 2 wide, shallow bowls for an effortless, elegant presentation.
- Garnish each bowl with poached blueberry pear halves, fresh blueberries, and crushed pistachios. Add dollops of mixed berry compote for bursts of flavor.
- Lightly drizzle pure honey over the top of each bowl. Taste and enjoy the warm oats with cold toppings immediately.
Notes
This porridge is a nutritional powerhouse, blending complex carbs, healthy fats, and antioxidants for sustained energy and wellbeing.
Storage: Store cooked oats in the fridge for 3-4 days; reheat with a splash of almond milk. Keep poached pears and compote in airtight containers in the fridge for up to 5 days. Store crushed pistachios in a sealed jar for up to a week.
Tips: Use rolled oats (not instant) for texture. Opt for unsweetened almond milk and raw honey for maximum health benefits.
Serving Ideas: Serve in wide, shallow bowls with edible flowers or a sprinkle of cinnamon for a café-style look. Pair with chamomile tea, a flat white, or vanilla almond latte.
Storage: Store cooked oats in the fridge for 3-4 days; reheat with a splash of almond milk. Keep poached pears and compote in airtight containers in the fridge for up to 5 days. Store crushed pistachios in a sealed jar for up to a week.
Tips: Use rolled oats (not instant) for texture. Opt for unsweetened almond milk and raw honey for maximum health benefits.
Serving Ideas: Serve in wide, shallow bowls with edible flowers or a sprinkle of cinnamon for a café-style look. Pair with chamomile tea, a flat white, or vanilla almond latte.