Pears are super delishimo – especially when they’re baked – but they are also an impressive source of fibre. Loads of the goodies are in the skin, so try to include that when you eat your pears.

Serves 4. Recipe from Lola Berry's The Happy Cookbook.

185g (1½ cups) rolled oats
500ml (2 cups) coconut milk
1 tsp ground cinnamon
2 pears, peeled and cut in half (Beurre Bosc are ideal)
2 tablespoons coconut sugar, plus extra to serve
Knob of butter
Big dollop of coconut yoghurt (or any yoghurt you fancy), to serve
Sprinkle of shredded coconut, to serve
Handful of roughly chopped almonds, to serve.

Preheat the oven to 180°C and line a baking tray with baking paper.
Pop your oats into a pot on a medium heat. Add the coconut milk and a pinch of the cinnamon and simmer for 10–15 minutes until the oats are soft. When they’re ready, they’ll look creamy and tender.
While the oats are cooking, place the pear halves on the baking tray. Sprinkle with coconut sugar and the remaining cinnamon and dot the butter over the pears.
Pop the pears into the oven and bake for 15–20 minutes, or until golden.
When the oats are cooked, spoon them into serving bowls, top with the baked pears and tip over any of the sweet juices from the baking tray.
Top with yoghurt, shredded coconut, chopped almonds and a good luck sprinkle of coconut sugar, if you’re a sweet tooth.