Pear porridge with cinnamon yoghurt

Ingredients:

160ml coconut milk

300ml water

180g gluten-free porridge oats

Vanilla extract to taste

200g tinned pears in juice, pureed

200g Greek yoghurt (use Oatly Oatgurt for a dairy alternative)

Nutmeg to taste

Cinnamon to taste

Directions:

Heat up the water and tinned coconut milk in a saucepan on a medium heat. Add the porridge oats and a splash of vanilla extract. Stir until you reach a thick and creamy consistency, before adding the warm pear puree to the mixture. Once combined, add nutmeg to taste. Meanwhile, add cinnamon to your preferred yoghurt and combine well. Serve porridge and cinnamon yogurt separately