Bee(r)nen Porridge with Roasted Nuts

Well, are you already in the middle of preparing for the German Porridge Championships, which will take place in Munich on May 16th? If you don't have any ideas yet, perhaps we can inspire you with this pear porridge? (Deadline for registration is April 15th - there isn't much time left!)

Roasted pears, crunchy bee pollen, luxurious chocolate and fragrant hazelnuts - this recipe really makes us want to eat! Our hearty classic is just right for such recipes - with endless possibilities for combinations.

Psst... the pinch of salt in the porridge really brings out the taste and creaminess of the porridge - try it!

Preparation | For 2 people

Porridge

• 1 ripe pear
• 15g butter
• 4 tbsp honey
• 1/2 vanilla pod, seeds scraped out
• 30g hazelnuts
• 100g 3Bears Porridge A hearty classic
• 300ml milk (or plant-based alternative, preferably unsweetened oat drink)
• 1 pinch of salt
• 1 pinch cinnamon
• 20g dark chocolate (at least 70%), chopped (alternatively: cocoa nibs)

Toppings

• Pollen
• Honey

Preparation

1. Cut the pear lengthwise and arrange in an ovenproof dish.
2. Bring the butter, honey and vanilla pulp to the boil briefly and drizzle over the pear. Roast in the oven at 180 degrees for about 25-30 minutes.
3. Roughly chop the hazelnuts and then toast them in a pan without oil over high heat for 5-8 minutes until they smell wonderful.
4. Bring the porridge to the boil with milk, salt and cinnamon on the stove for 3 minutes.
5. Divide the porridge between 2 bowls and decorate with the hazelnuts and chocolate. Place the roasted pears on top and then decorate with the bee pollen.
6. A little bit of honey on top and your bee porridge is ready!

What is your favourite porridge? #3Bearsporridge #just right