This is the PEARfect gut-friendly breakfast recipe – containing pears (a whopping 6.2g of fibre per 100g), cacao (full of antioxidants), yoghurt (lots of probiotics = good gut bugs), pomegranate (packed with polyphenols) and homemade granola (tons of fab fibre).
1tbsp honey (or maple syrup)
1 tsp cinnamon
(per portion) energy in kcal 488 fibre 11g fat 30g, and of which saturates 13g carbohydrates 36g, and of which sugars 14g protein 12g allergens tree nuts, milk, sesame seeds
Pre-heat oven to 200C/180C fan/gas 6 and line two medium-sized baking trays with baking paper.
Slice the pears into halves and remove the core. Place onto one of the baking trays and drizzle with the honey and cinnamon. Set aside.
Mix all the dry granola ingredients into a big bowl, then stir in the melted coconut oil and maple syrup. Mix well, until everything is lightly coated. Evenly spread the granola mixture onto the second lined baking tray.
Place both the pears and the granola into the oven for 30-35 mins. Stirring the granola halfway. Allow both to cool.
Serve the granola and half a pear with a spoonful of kefir yoghurt and a handful of pomegranate seeds.
Store baked pears in an airtight container in the fridge for up to 4 days.
Store granola in an airtight container at room temperature for up to 2 weeks.