Cook the oats with milk, salt and concentrated pear juice until softened. Set it aside and let it cool for a few minutes. Add more concentrated pear juice according to taste.
Wash, peel and cut pears into quarters. Remove the pear core, chop the quarters into thin slices and sprinkle them with lemon juice. Pour the porridge into two breakfast bowls and spread the cranberry compote or dried cranberries on top
