Pear-fect Pear & Toasted Walnut Oats
Serves 2 | with Honey
This oats bowl, with honeyed walnuts and pears, makes for a delicious start to the morning.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
40 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
1 unit(s)
Pear
120 grams
Instant Oats
(Contains Cereals containing gluten May contain Milk, Soya, Cereals containing gluten, Nuts)
30 grams
Honey
Not included in your delivery
300 milliliter(s)
Boiled Water
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Pop the walnuts onto a lined baking tray and drizzle over half the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
c) Bake on the middle shelf of your oven until lightly golden and sticky, 5-7 mins.
d) Meanwhile, quarter the pear lengthways (no need to peel), remove the core and chop into small pieces.
a) Add the instant oats to a large bowl.
b) If you prefer to make your oats with water, boil a half-full kettle. Pour 300ml of just boiled water into your bowl of oats. TIP: If you like your oats a little runnier, stir in an extra 100ml of boiled water.
c) If you prefer to make your oats with milk, heat 300ml of milk in a small saucepan. Bring to a simmer, then pour into the bowl of oats.
d) Once you've combined your water or milk with your oats, add a pinch of salt, then thoroughly mix until the porridge is creamy and combined.
a) Divide the oats between 2 serving bowls and top with the pear and honeyed walnuts.
b) Drizzle over the remaining honey to finish.
