As many of you know already, I consume a lot of oats .. can't swallow instant oats and use those only for baked cookie and dessert recipes. Instead I rely completely on Old-Fashioned (Rolled) and Irish Steel Cut Oats for my breakfast, and sometimes dessert (sheepish!) needs. Over the past several months I've perfected a recipe which I absolutely love and enjoy every morning - Everyday Oats is what I eat most mornings on my way to work, in the car, out of a cup. It works for me :)
Of late though, at least on weekends, either due to a lack of bananas at home (an essential ingredient of my standard recipe), or because I'm feeling adventurous, I've been scouting around for new and interesting recipes. Here's one I found this morning that turned out really great!!
Adapted from: Sauteed Pear Oatmeal, The Oatmeal Artist
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| Poached Pear Oats |
Prep Time: 20 min
Ingredients (Serves 1):
- 1 D'Anjou Pear
- 1/2 tsp Pumpkin Pie Spice
- 1/2 cup Rolled Oats
- 1.25 cup Almond Milk
- 1/2 tsp Vanilla extract
- 1 tbsp Chia Seeds
- 1 tbsp Raisins
- Pinch of Sea salt
- 1 tbsp Pure Maple Syrup
Directions:
I used D'anjou (the original recipe calls for Bartlett) for this recipe since that is what I had at home. I chose not to peal the pears and diced them smaller than the original recipe. I call my version Poached Pears because I had the hardest time getting the golden look that is in the original recipe and ended up using almond milk and water as my poaching liquids. This helped me get the pears cooked nice and golden brown in about 15 min. This might have been because I used a cast iron pan. In the end, my pears took on a much darker golden hue than the original recipe. Bring pan to medium heat and add pears, allow the pears to become golden brown adding splashes of poaching liquid (water or almond milk) from time to time to help release the sugars caramelized at the bottom of the pan. The pears are done when they're nicely caramelized and fork-tender. Whilst the pears are cooking, soak oats in almond milk, add Chia seeds and raisins and heat oats on high in a microwave for about 3 minutes. Add 1/4 tsp Pumpkin pie spice, stir and set aside. The original recipe called for 'cinnamon, cloves, nutmeg and ginger' - i.e. pumpkin pie spice. Once the pears are golden brown (or dark gold like mine), remove from pan and toss in a bowl with the remainder of the pumpkin pie spice (1/4 tsp). Mix about 2/3 of the pears with the oats, toss well and transfer to a serving bowl. Top off with remaining pears, sprinkle a few raisins and a dash of sea salt. Drizzle maple syrup on top for a touch of sweetness and enjoy!!!
Total Fat 7.6 g; Carbohydrates 77.7 g; Fiber 12.1 g; Sugars 35.0 g; Protein 9.2 g
Looks looooooooooooooovely! :)
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