This is a variation on Bircher muesli, in which the oats are soaked overnight. I sometimes swap the grated apple for grated carrot. Quince and sweet orange or blood orange and vanilla marmalade are favourites for this recipe when I have some in the cupboard.
100g porridge oats
150g natural yoghurt
zest of ½ an orange
zest of ½ a lemon
For the pears
2 ripe but firm pears
3 tablespoons of your favourite marmalade
1 tablespoon runny honey
1 tablespoon each of orange and
a small knob of butter
Preheat the oven to 180°C/fan 160°C/ gas 4. In a bowl, mix the oats with the milk and sultanas, then cover and leave to soak overnight in the fridge. Roast the hazelnuts in a shallow baking tray in the oven for 7–8 minutes, until golden. Leave to cool.
The next day, peel, core and quarter the pears. Put the marmalade, honey, orange and lemon juice and butter into a medium frying pan and stir together over a low heat for a few minutes. Add the pear quarters and bubble them in the mixture, turning them now and then, for 10 minutes. Meanwhile, roughly chop the hazelnuts and core and grate the apple (no need to peel it), add both to the soaked oats with the yoghurt and zest, and stir together.
Transfer the pears to a dish. Bubble the pan juices until you have about 3 tablespoons left, then spoon over the pears. Serve the warm pears with the muesli.