Warm apple and pear oatmeal

Nutrition · per serving

Steps

1. 1

   Prepare fruit: core and dice the apple and pear; rinse blueberries and set aside.

   1 medium (about 180 g), diced sweet apple, peeled if desired and diced1 medium (about 170 g), diced ripe pear, diced80 g fresh blueberries
2. 2

   Combine rolled oats, water, oat milk and a pinch of salt in a small saucepan.

   100 g rolled oats (gluten-free if needed)200 ml water100 ml unsweetened oat milk (fresh)a pinch (about 1 g) fine sea salt
3. 3

   Bring to a gentle simmer over medium heat, stir to prevent sticking, then reduce to low.

4. 4

   Add diced apple and diced pear to the simmering oats, stir through and cook gently for 8–10 minutes until oats are creamy and fruit is tender, stirring occasionally.

   1 medium (about 180 g), diced sweet apple, peeled if desired and diced1 medium (about 170 g), diced ripe pear, diced
5. 5

   When porridge is thick and creamy, remove from heat and stir in maple syrup and cardamom (or cinnamon) (9) to taste.

   2 tsp (10 ml) maple syrup1/4 tsp (0.5 g) cardamom or 1/8 tsp cinnamon ground cardamom (or a small pinch of ground cinnamon, mild)
6. 6

   Divide porridge between two bowls, top with fresh blueberries and serve warm.

   80 g fresh blueberries

Origin & History

Warm grain porridges are a long-standing Northern European breakfast tradition, adapted here with gentle fruits to suit low-histamine needs. This simple combination emphasizes freshly cooked ingredients to minimise histamine buildup that can occur in aged or stored foods.