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Breakfast recipe · from the recipe book

Gingerbread Sweet Potato Porridge with Pear and Kefir

Thick, creamy porridge cooked in freshly blended oat milk with finely grated sweet potato and tender pear, warmed with molasses and pumpkin-pie spices, then topped with tangy kefir and crunchy walnuts.

Gingerbread Sweet Potato Porridge with Pear and Kefir

Ingredients

  • 3 cups240 gOld-fashioned rolled oatsdivided: 50 g for oat milk, 190 g for the porridge
  • 2½ cups600 gWatercold
  • 2½ medium300 gSweet potatoespeeled and finely grated
  • 1 medium180 gPearsdiced small
  • 1½ tsp4 gGround cinnamon
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround nutmeg
  • ¼ tsp0.5 gGround cloves
  • ¼ tsp1.5 gSalt
  • 1½ tbsp30 gMolasses
  • 1¼ tsp5 gVanilla extract
  • ¾ cup (180 ml)200 gPlain kefir, low-fat
  • ⅓ cup chopped40 gWalnutschopped

Steps

  1. Make the oat milk: blend 50 g of the oats with the cold water on high for about 1 minute, until smooth and milky. Set aside; no need to strain.
  2. Toast the walnuts in a dry pot over medium heat, stirring, for 3 minutes until fragrant. Tip them into a small bowl and set aside.
  3. Pour the oat milk into the same pot and add the remaining 190 g of oats, the grated sweet potato, half of the diced pear, the cinnamon, ground ginger, nutmeg, cloves and salt. Stir well.
  4. Bring to a gentle simmer over medium heat, then lower the heat and cook for 12 to 15 minutes, stirring often, until the sweet potato is soft and the porridge is thick and creamy. Add a splash more water if it gets too stiff.
  5. Take the pot off the heat and stir in the molasses and vanilla.
  6. Divide the porridge among four bowls. Spoon a quarter of the kefir over each bowl.
  7. Top each bowl with a quarter of the remaining diced pear and a quarter of the toasted walnuts, and serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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