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By Anna Jones
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Preheat the oven to 180ºC/gas 4. Mix the oats, flakes, quinoa and seeds in a bowl, then scatter onto a roasting tray and toast in the oven for 20 minutes. Check every 5 minutes and give them a shake to ensure they toast evenly. Once golden, cool them, then store in a jar until breakfast.
To make your breakfast, put 1 large handful of toasted mix per person in a pan with 200ml almond milk and simmer on a low heat for 10 minutes until the grains are tender. Or, cook all the grains at once with 800ml almond milk and cook in the same way – add the extra 200ml of almond milk to loosen slightly, if you like.
Core and slice the pears, then heat with the maple syrup in a separate pan over a medium heat for 5 minutes, until just warmed through. Serve your grains topped with warm pear, a drizzle of maple syrup and flaked almonds.