Buckwheat Porridge with Honey Pears and Hazelnut Spread

Ingredients

• 200 g buckwheat groats (from Germany)
• 400 ml oat drink (oat milk) (homemade or locally produced)
• 2 regional pears
• 2 tbsp regional honey (e.g., heather honey)
• 1 tbsp regional butter
• 4 tsp hazelnut spread (homemade or locally produced)

Instructions

1. 1.

   Add the buckwheat groats and oat drink to a pot, stir, and bring to a boil. Let it come to a gentle simmer, reduce heat to low, and stir continuously for 1–2 minutes until a porridge-like consistency forms. Add more liquid if needed. Set the pot aside with the lid closed.

2. 2.

   Wash the pears, halve them, core, and slice lengthwise into thin strips. Heat the honey in a pan, add the pear slices, and caramelize over medium heat for 5 minutes, then remove from heat.

3. 3.

   Stir the porridge well again, add the butter, divide among four bowls, top with the caramelized pear strips, and spoon 1 tsp hazelnut spread onto each portion. Serve immediately.