Recipe with honey
Rapeseed Honey Wholegrain Semolina Porridge with Pear
The creamy, mild rapeseed honey pairs gently with the nutty wholegrain semolina and soft pear – a warming breakfast for chilly November mornings.
⏱ Preparation 10 min · Cooking/baking time 10 min · Total 20 min · 2 servings
Ingredients
- 500 ml milk
- 60 g wholegrain semolina
- 1 pinch of salt
- 2 tbsp rapeseed honey
- 1 ripe pear
- 1 tsp cinnamon
- 20 g chopped hazelnuts
Method
- Bring the milk to the boil in a pan with a pinch of salt.
- Stir in the wholegrain semolina gradually and let it swell over low heat for 3–4 minutes.
- Remove the pan from the heat and stir in the rapeseed honey.
- Core the pear and cut into small cubes.
- Briefly toast the hazelnuts in a dry pan.
- Spoon the semolina porridge into bowls and top with the diced pear.
- Sprinkle with cinnamon and hazelnuts, then serve.
Nutritional values per serving (approx.): 340 kcal · Fat 12 g · Carbohydrates 46 g · Protein 12 g
Tip: Instead of raw pear, use pear cubes briefly stewed in a little water – this makes the porridge even softer.
Honey used: View rapeseed honey in the shop →