Almond Pear Porridge

For the first time in 3 ½ years, I have abandoned my post to go on vacation, and not gone anywhere.  I didn’t immediately pack up my trusty 4-Runner with cargo pants in a multitude of earthy tones, a seemingly limitless supply of beef jerky, and a tripod big enough to inflict sizeable damage if it ever connected forcefully enough with any human body parts.  I didn’t sneak quietly down my street at 5 am to drive clear across states galore to bring you tales of intrigue and adventure, and a few hundred images – several of which would have undoubtedly involved feet.  I’ve not left the building; and let me tell you something – I’m feeling a little lost.

Up until a week ago I had grand plans to zoom around Wyoming brushing up on my command of buffalo, and chasing large, horned, and hairy beasts all over.  Some of you might point out that I could do the latter in downtown Renton on a Friday night.  You’d be right.  I had my sights set on a beast of the genus Alces, or even Ursus, though.  There is a small window of time when the kids are in school, the sky has yet to summon up enough water to dump a load of freezing white flakes at our feet, the beastie locals are still sporting their glorious racks, and no one has started shooting at the wildlife. Add to that the riot of colors Mother Nature dons along the side of the Yellowstone River and it’s the best two weeks of the year over at Yogi and Boo-Boo’s place.

Despite the best of intentions to bring you another round of exhilarating foot photos, and a trip report that would you have you scuttling for your laptop to book a getaway to Wyoming next October, I am still sitting at my desk in Seattle, and here I shall remain, although I’ve had a spattering of stray thoughts trying to inveigle me out the door to explore the lesser-visited parts of King County.  The spectacular weather is not helping in that regard.  It’s not easy sitting here when what’s happening on the other side of the window is warm, and blue, and sunny.

There are a myriad reasons for my last-minute change of heart – most of them good.  One excellent reason though, is pears.

Pears are important.  Important enough to stay home and talk to you about.  It is, after all, the season for them – although it’s tough to tell what is actually in season these days.  Grocery stores far and wide have the requisite magical powers to conjure up every fruit known to man and parade them, scantily dressed, before us year-round.  Notwithstanding our ability to have pears whenever we darn well please, which – strange creatures that we are – would usually reduce our desire to have them, pears have taken on a whole new meaning in my little world lately.

It seems to me that pears have always been paired up with apples  – like twins who were allowed to dress separately – apples always assuming the role of first-born.  Apples are everyone’s favorite, pears their shy, retiring cousin.  When I didn’t find apples at the top of the *SANE fruits list along with the other A’s, near panic ensued, and my eyes went scooting straight over to the P’s, fiercely hoping that, just this once, pears would stand on their own two feet and not blindly follow in apple’s footsteps.  Because I really have a penchant for pears, and I reasoned that if apples were not in the business of supporting my body to reach the full extent of it’s potential gloriousness, that would be OK, as long as there were pears.  Without apples and pears, I’d be facing – at a minimum – an additional 3 months of therapy.  Almond Pear Porridge

Imagine my delight then, when I was able to pack a pound or two of pale green, smooth-skinned, juicy pears into my shopping basket last week.  And if you could even imagine how much glee there was in my kitchen when I rustled up pears for breakfast.  Because you weren’t expecting pears, and I do try to keep things exciting for you.  I know pears for breakfast isn’t quite the adventure that the wilds of Wyoming conjure up, but really, for cereal desperados searching for a way out, pears could be just the ticket.

When you make this be sure that you don’t inadvertently make it into a smoothie.  It’s meant to be savored – carefully and slowly – with a spoon.  The texture encourages you to think sweet, porridgy thoughts – the thoughts I have every year once that infamous red-head – October – sashays into town.  I know I shouldn’t say this, because everyone knows it’s wrong to have favorites, but these days I think I’d rather wake up to this than any number of hot and heavy bowls of oatmeal. Almond Pear Porridge

Regrettably for my therapist, an extra 3 months of therapy will not be required – not on account of pears, anyway.

Almond Pear Porridge
Author: Carrie Brown |
Prep time:
Total time:
Serves: 2
  • 2 large, firm pears, cored and cut into chunks
  • 2/3 cup / 12 fl oz. unsweetened thin coconut milk
  • 1 cup almond meal (not almond flour)
  • 1/4 cup ground flax seed
  • 2 scoops vanilla whey
  • 1/4 cup shredded coconut
  1. Put the pear chunks into the bottom of a blender with the coconut milk.
  2. Add the almond meal, flax seed, and vanilla whey.
  3. Blend on low just until all the ingredients are completely combined and there are no large pieces of pear left.
  4. Add the shredded coconut and blend on low just until the coconut is mixed through.
  5. Spoon into serving bowls and top with a little shredded coconut.
Do not over blend – this is not intended to be a smoothie. The texture is half of the appeal of this dish.[br] I find the pears add enough sweetness, but if you have a sweeter tooth, add xylitol (or equivalent) until your desired sweetness is reached.[br] This keeps well in sealed containers in the ‘fridge so you can make a larger batch in advance and eat over several days if that works better with your schedule.

Almond Pear Porridge




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  • Cathy - It looks good! Do you ever eat this heated, as you would oatmeal porridge? Thanks.ReplyCancel

    • carrie - That is on my list to try! I would love it heated. I do miss oatmeal. I’ll report back!ReplyCancel

  • Ladyp1234 - Hi Carrie, why does the recipe say carton not canned coconut milk? Also, does almond meal go under any other name in the UK ( like almond flour/ground almonds). Thanks :-)ReplyCancel

    • carrie - LadyP – in the US carton and canned cococnut milk are different, hence the distinction. Carton = thin (like cow’s milk), canned = thick (like whipped cream). Almond Meal is ground almonds with the skins left on – so it looks likes almonds with brwon flecks in. I can’t remember if it has a British name, sorry!ReplyCancel

  • Nancy - Hi Carrie,
    Just discovered your website today and have been reading for the past three hours! LOVE your photographs, recipes, and writing style! So, I have a quick question…many of your recipes include ground flaxseed, which my husband cannot eat because of his prostate cancer. Is there a substitute for this? Thanks!

    • carrie - Hi Nancy! Welcome to the world of SANEity!! We’re so happy to have you :-) You could replace the ground flaxseed with pretty much any ground seed – there will be a difference in flavor in some of the recipes, but nothing detrimental. We use flaxseed because it contains one of the healthiest sources of fats around. Since your husband cannot have this, just find a seed that he prefers the flavor of and use that instead. Hope that helps!ReplyCancel

  • Nancy - Thanks so much for the quick response, Carrie. I think I will check with his physician and see if chia seeds are ok. NancyReplyCancel

    • carrie - Ah, I should mention chia seeds. Chia seeda are very different and you would be wise to avoid using them except where I have them in a recipe. We love chia seeds, but they swell to 10 times their size in moisture and will drastically change the recipe if you use them in place of flaxseeds! Any other seeds than chia!ReplyCancel

  • Doug - Carrie, can you suggest how much sweetener to use if we only have unsweetened coconut milk? Could we use sugar-free syrup, Stevia, etc?ReplyCancel

    • carrie - I used unsweetened coconut milk in this recipe, Doug. I updated the recipe to make it clear. Sorry about that.ReplyCancel

  • Jennie Tod - Carrie, I couldn’t eat all I had made so put it in the freezer. Makes a fabulous icecream. Put a paddle pop stick in it and its as delicious as any bought icecream. Great treat for summer. I must add that I am a coeliac and am thrilled that all the recipes are gluten free.ReplyCancel

    • carrie - Oooh, Jennie – I’ll have to try that! Sounds wonderful. YES – all gluten free all the time! Love that you have found stuff here that helps you!!!ReplyCancel

  • Green Smoothie – Pear Cashew Cream » Carrie Brown | Marmalade and Mileposts - […] you’ve been tagging along for a bit you probably already know how I feel about pears.  I had an inkling as soon as I spied the huge Harry and David box on my porch that […]ReplyCancel

  • Matilda - Carrie, you are on another winner with this one.
    So easy and so yummy. I don’t know if I could have this every day, but it makes a great alternative to the regular breakfast.ReplyCancel

  • Matilda - This is one of my fav breakfast’s.
    Today I made this with hazelnut meal (i saw it at the deli, and had to buy it!), and it’s just as yummy.ReplyCancel

  • Gilly - this is delicious, and living in scotland how lovely to have a porridge substitute (thats even better)ReplyCancel

    • carrie - Gilly – so happy that you love it! It’s one of my faves :-)ReplyCancel

  • Rochelle - Carrie, I just tried this both warm and cold and love it both ways. I added a pinch of ground nutmeg to it and loved the flavor combination. Thanks for a great breakfast!ReplyCancel

  • Jerel - Hi Carrie! I’m surprised this is not listed on the Top 10 for 2013 too! I got the recipe out of Jonathan’s book, and it’s one of my and my wife’s favorites! It’s so delicious it could be a dessert!ReplyCancel

  • Jerel - Oh, I forgot to mention. A little cinnamon in this is FANTASTIC! As you know, pears love cinnamon! :) Thanks so much for all of these WONDERFUL recipes! It’s going to make going SANE so much easier!ReplyCancel

  • Lisa - Oh this is SO fabulous…..I’m eating it right now……and I really don’t even like pears!!ReplyCancel

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