Recipe: Spelt milk porridge with hazelnut, pecan and white chocolate topping

• 40 gr of oatmeal
• 30 cl of hazelnut spelt milk
• 10 gr of white chocolate chips
• A few pecans
• 1/2 pear

In a saucepan, pour the oats and milk.
Heat the mixture over low heat, stirring from time to time, the oats will absorb the liquid and swell in about 10 minutes.
Pour the contents of the pan into a bowl and add the chocolate chips, nuts and your peeled and chopped half pear.

The porridge can be declined endlessly with the fruits of the season! April fruits : kiwi, orange, apple, rhubarb... example of summer porridge with raspberries in picture.