Baked porridge with miso caramel and buttered spiced pears

If someone made this for me on a cold rainy Winter's morning, my day would be off to the BEST start.

Inspired by Nelson Road Tuckshop's buckwheat, rye and beer porridge, this treat of a breakfast combo fuses together sweet and savoury asian miso, rice and ginger flavours into a deliciously soft oven-baked porridge.

The best part? The salted caramel sauce that blows it's disguise as a breakfast into more of a desert.

baked porridge ingredients
miso caramel
spiced pears

Do this tonight: Remember to prepare all grains properly by soaking in water overnight, then rinsing before cooking. This helps to break down the hard enzyme layers for better digestion and shorter cooking time. 


batchable --serves four. 25 mins prep + cook time

You will need: chopping board, knife, wooden spoon, small saucepan, large oven proof pan, medium fry pan, juicer, grater. 


Baked Porridge:

½ cup quinoa

½ cup rice

1 cup oats

2cm ginger, peeled and finely grated

2 cups coconut milk, organic

½ cup of water

1 tspn vanilla powder

1 tbsn apple cider vinegar

4 eggs

Pinch of salt

Sprinkle of cacao nibs

Miso Caramel:

4 dates, pit removed, roughly chopped

1 tbsn brown rice miso

2 tbpn of lemon juice

2 tbpn coconut milk

1 cm ginger, peeled and grated

1 tspn cinnamon

1 tspn vanilla powder

¼ cup lemon juice

1.5 tbsn of butte

Buttered Pears:

2 pears, sliced lengthways into 1cm pieces

1 cm ginger, peeled and grated

1 tspn cinnamon

1 tspn vanilla powder

¼ cup lemon juice

1.5 tbsn of butter


  1. Preheat oven to 180c.
  2. Place soaked oats, quinoa and rice in oven proof saucepan. Add coconut milk and water. Simmer on medium heat for 5-7 mins or until rice, and quinoa is cooked through. Season porridge with cinnamon, vanilla powder and salt then stir through ginger and apple cider vinegar.
  3. Whisk eggs in a bowl then stir through porridge. Place egg porridge mixture in oven for 8 mins or until lightly browned on top.
  4. Heat a small saucepan on low-medium heat. Add dates, helping to break them up into a sticky paste with a wooden spoon. Once dates are soft add lemon juice, coconut milk and miso paste and stir into a smooth caramel. Add a little water for desired consistency.
  5. Heat a medium fry pan to medium-high. Dry fry pear slices, adding vanilla powder, cinnamon and ginger. Allow spices and ginger to aromat, cooking pears for 1 min each side. Add lemon juice and butter to pan and cook for a further 2 mins.
  6. Spoon baked porridge into bowls. Top with buttered spiced pears and miso caramel. Add a layer of crunch with a sprinkle of cacao nibs.