Pear baked oatmeal spiced with cinnamon, ginger and cloves. Gluten-free and vegan.
I’ve generally been pretty apathetic about pears. I mean, they’re okay, but nothing wonderful.
Are they as crunchy as apples? No. Are they as sweet as bananas? No. Are they as pretty as raspberries, as bright as oranges or as velvety as mangoes? No, no and double no.
What’s with you, pears?
Not surprisingly, whenever I buy pears, they sit in the fridge for
days weeks. I open the fridge and just think, ‘I bought those why!?‘
After staring at some mini pears purchased a few weeks ago, I figured it was time to find a way to enjoy them. Sure, I could simply stop buying them – but that would be too logical.
So I chopped and sliced and munched away at those mini pears. The result? Well, if this were Facebook, you’d get a notification stating that Claudia and Pears are now friends.
Turns out that all I needed to do is (a) pick the right pear, and (b) spice it up, baby.
(If you’re rolling your eyes wondering why I hadn’t realized this before, then, er, sorry).
First things first: not all pears are created equal. There’s still no way that I’m going to appreciate those plain green pears. Too bland, too sad. But give me a Forelle pear (also called a Corella pear), and I’ll be happy. Forelle pears are crunchy and have a little more flavor than your average pear.
Bartlett pears are another good pick as they’re seriously juicy. However the darn things bruise so easily. So be careful with them!
The other part of the pear equation is to add plenty of spices. Personally, I love cinnamon, ginger and cloves – which I used in the recipe below. Making oatmeal with chai tea and a diced pear is another tasty option. Since pears don’t pack much in the flavor department, they pair* really well with spices and other strong flavors.
*Yes, that was necessary.
I realize I’m extremely late to the pear party, but hey, better late than never. Do you have any pear ideas that I need to try?
- ½ cup rolled oats
- ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon
- Pinch of ground ginger
- Pinch of ground cloves
- Pinch of salt
- 1 tablespoon shredded coconut
- 1 - 2 teaspoons maple syrup
- ½ teaspoon vanilla extract
- ⅓ cup almond milk
- 1 small pear, diced
- Preheat the oven to 350°F (180°C). Grease a small ramekin.
- In a small bowl, combine the rolled oats, baking powder, cinnamon, ginger, cloves, salt and shredded coconut.
- Add the maple syrup, vanilla extract and almond milk, and mix until well combined. Stir in the diced pear.
- Transfer the mixture to the prepared ramekin. Bake for 20 - 25 minutes, or until the top is dry and golden brown. Enjoy!
I used a mini Forelle/Corella pear.
Any type of milk should work in this recipe. I used almond milk, since that's my go-to milk.
To make this gluten-free, use certified GF oats.