Of which 18.5 g sugars and 0.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (almond) · Magnesium (almond) · Fiber (pear)
Allergens tree nuts
Oatmeal with poached pear and cinnamon
The same trusty base, now with pear instead of apple.
Ingredients
- 4 tbsp gluten-free oats (40 g / 1½ oz)
- 200 ml (¾ cup) unsweetened almond milk
- 1 pear, sliced into rounds (150 g / 5½ oz)
- 1 tsp ground cinnamon (2 g)
Method
- Put the oats and almond milk in a saucepan over low heat.
- Add the pear slices and cook for 6–7 minutes, until tender.
The full method (3 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
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