Ingredients

• 120 g pear — peeled, cored, finely diced
• 60 g rolled oats — plain
• 150 g plain greek yogurt (2% or higher) — room temperature if possible
• 250 ml unsweetened almond milk — well shaken
• 14 g ground flaxseed — freshly ground if possible
• 12 g almonds — finely chopped or lightly crushed
• 6 g chia seeds — whole
• 10 g honey — liquid optional

Instructions

1. In a small saucepan, combine the rolled oats, unsweetened almond milk, diced pear, ground flaxseed, and chia seeds. Stir well so the seeds don’t clump.
2. Place the saucepan over low-medium heat and cook for 6–8 minutes, stirring frequently, until the oats are soft, the pear pieces are tender, and the mixture has thickened but is still creamy. Add a splash of water if it becomes too thick.
3. Remove from the heat and let the porridge sit for 2 minutes to cool slightly and allow the chia and flax to swell further, which adds gentle, gel-like fiber that is easier on a sensitive GLP-1 stomach.
4. Stir in the Greek yogurt until fully combined and creamy. Taste and add the honey if you want mild sweetness, then sprinkle the chopped almonds on top just before serving for a small boost of magnesium and texture.