Name: Spiced oatmeal fritters with coconut caramel pears
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4 (makes 8 fritters)
Cuisine: British
Ingredients: 250ml almond milk; ½ tsp ground cloves; 1 tsp ground nutmeg; 4 tsp ground cinnamon; 100g rolled oats; 3 large eggs; 2 tbsp golden caster sugar; 75g coconut butter; 2 firm Williams pears peeled, cored and thinly sliced; 200g coconut yogurt to serve

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Spiced oatmeal fritters with coconut caramel pears

Spiced oatmeal fritters with coconut caramel pears

Marcus Wareing

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Serves 4 (makes 8 fritters)

More effort

Prep: 20 mins

Cook: 20 mins

plus cooling

A star rating of 3.6 out of 5.3 ratingsRate

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These dense, nutty-tasting griddle cakes are dairy free, with almond milk, nutmeg and cinnamon - perfect for a lazy weekend brunch or treat

Dairy-free

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Ingredients

Nutrition

Units:

MetricUS

250ml almond milk
½ tsp ground cloves
1 tsp ground nutmeg
4 tsp ground cinnamon
100g rolled oats
3 large eggs

For the caramel pears

2 tbsp golden caster sugar
75g coconut butter
2 firm Williams pears

peeled, cored and thinly sliced
200g coconut yogurt

to serve

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Nutrition: per serving

kcal509
fat34g
saturates24g
carbs35g
sugars19g
fibre7g
protein11g
salt0.9g

Method

step 1

In a large saucepan, combine the almond milk, cloves, nutmeg and 3 tsp of the cinnamon. Bring to a simmer. Tip in the oats and cook for 6 mins over a low heat, stirring constantly, until thick and creamy, like porridge. Scrape into a mixing bowl, cover, and cool for 20 mins.
step 2

While you wait, make the caramel pears. Sprinkle the sugar evenly over a frying pan set on a low heat. Don’t stir it, but wait until it starts to melt, turning dark golden here and there. When most of the sugar is melted, gently swirl to incorporate any dry patches. Stir in 25g of the coconut butter. Toss the pear slices in the remaining cinnamon, then add to the caramel and cook for 5 mins until softened. Set aside.
step 3

Return to the oats now, beating in the eggs and ½ tsp salt to make a loose pancake-like batter. Heat oven to 140C/120C fan/gas 1 and put plates in to warm.
step 4

Melt a little of the remaining coconut butter in a frying pan. When hot, add half-ladlefuls of the batter spaced apart and cook for 4 mins each side, or until golden brown. Remove to a plate and keep warm in the oven. Continue frying the fritters, adding more coconut butter as needed. Serve the fritters topped with a spoonful of coconut yogurt followed by the warm pears.

Recipe from Good Food magazine, November 2014

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A star rating of 3.6 out of 5.3 ratings

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