Pears look pretty, don’t they? Also, they’re delicious. They were the only fruits I ate as a child besides bananas. Since then, I have learned to appreciate almost all fruits. Fruit is nature’s candy.
Pears are great on their own, but they taste even better when browned with brown sugar and butter. The pears become tenderer and have a sweet caramelized taste.
Next, the oats. It’s delicious, hearty, and easy to make. Few things are more satisfying than a bowl of warm steel-cut oats in the morning on a chilly autumn or winter day. Topped with brown sugar pecans and pears? Perfection.
This recipe is not only quick and easy, but it can be customized. You can substitute rolled oats for steel-cut oats or quinoa, millet, etc., if you don’t like them. If pears aren’t your cup of tea, you can substitute apples or blueberries. Enjoy this delicious bowl often during the winter. Cheers!
Ingredients
- Steel-cut Oats (dry/GF for gluten-free diners)
- Half a cup of water
- Butter or olive oil (for vegans, non-dairy butter)
- Brown sugar, 2-3 Tbsp
- Bosc pears (peeled and cored)
- 1/4 tsp. cinnamon
- Lemon juice, 1 Tbsp
For Topping ( optional
- Pecans
- Granola
- Nut Butter
Instructions
- Bring water to a rolling boil in a small pan. Add a pinch of salt to the boiling water, then add your oats. Cover and reduce heat. Stir to coat. Cook for 15 minutes, or until all the water has been absorbed and oats have become tender.
- Prepare your pears in the meantime. Heat a medium saucepan over medium heat. Once heated, add butter or olive oil. Add brown sugar to the bubbling mixture and stir. Add the pears and lemon juice, and then stir in cinnamon. Cover the pears to soften them and steam. Cook for about 10 minutes or until they are golden brown and tender. Remove the lid once they are tender to let them caramelize more. Remove from heat.
- Divide the oats evenly between two bowls, as written in the original recipe. Top with equal portions of pears. I added some pecans to the mix, which gave it a nice crunch.