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This cardamom pear oatmeal is the perfect fall bowl, marrying together creamy cardamom oatmeal, caramelized Bosc pears, almond butter, and spice. It’s cozy, comforting, and takes full advantage of peak pear season!
Ingredients for this Pear Oatmeal
- Milk: I typically use my house blend milk for this – highly recommend..
- Rolled oats: If you’re looking to bump the protein up a bit, highly recommend Bob’s Red Mill protein oats (my brother and I are both obsessed with these).
- Bosc pears:
- Cardamom: You can either use ground cardamom or whole cardamom pods.
- Ground vanilla: Vanilla paste or vanilla extract both work.
- Kosher salt
- Almond butter
Method Behind This Cardamom Pear Oatmeal
Because I’m a visual gal!
Add the chopped pear into a saute pan (I typically use the same pot I’m going to cook the oatmeal in to save on dishes), along with the coconut sugar, water, and a pinch of kosher salt. Cook on medium-high, stirring occasionally, until the pears begin to caramelize and color. Continue to cook down the pears until they’re super soft and begin to break down. Reserve 2-3 tbsp of the caramelized pears in a bowl, then mash the rest of the pear compote with a fork or potato masher.
Add the mashed pear, milk, rolled oats, cardamom, vanilla, and salt to a small pot. Heat on medium-high heat until bubbling, then reduce the heat to low and let cook, stirring occasionally. Taste and add more coconut sugar if needed. Once the oatmeal is done, cover the pot with a lid and let the oatmeal sit for 5-10 minutes.
Pop the oatmeal into a bowl, cover with a generous dollop of almond butter, the reserved caramelized pear (if you saved some for topping), hemp seeds, and a splash of cold milk.
Quick Note
Feel free to make double or triple the amount of the pear compote to have on hand throughout the week. Having that component of this pear oatmeal prepped and ready will significantly streamline the cooking process.
Additionally, wanted to note that this recipe works with a few other fall fruits – apples and persimmon (Fuyu is my favorite) work amazingly well in this oatmeal.
So excited for you to make this oatmeal – it’s a new fall favorite. Don’t forget to leave a starred rating and review. Love hearing from you! 🙂
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Cardamom Pear Oatmeal
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Cuisine: American
Description
This cardamom pear oatmeal is the perfect fall bowl, marrying together creamy cardamom oatmeal, caramelized Bosc pears, almond butter, and spice. It’s cozy, comforting, and takes full advantage of peak pear season!
Ingredients
- 1 Bosc pear, chopped into small cubes (120g chopped)
- 1 tbsp (10g) coconut sugarÂ
- 1 tbsp of water
- Pinch of kosher salt
- 1 cup (190g) creamy milk (I always use my house blend milk for this)
- 1/2 cup (45g) rolled oats
- 1/4 tsp ground cardamom
- 1/4 tsp ground vanilla or vanilla paste
- 1/8 tsp Diamond Crystal kosher salt
- Cold milk, almond butter, and hemp seeds for topping
Instructions
- Make the pear compote. Add the chopped pear into a saute pan (I typically use the same pot I’m going to cook the oatmeal in to save on dishes), along with the coconut sugar, water, and a pinch of kosher salt. Cook on medium-high, stirring occasionally, until the pears begin to caramelize and color. Continue to cook down the pears until they’re super soft and begin to break down. Reserve 2-3 tbsp of the caramelized pears in a bowl, then mash the rest of the pear compote with a fork or potato masher.
- Cook the oatmeal. Add the mashed pear, milk, rolled oats, cardamom, vanilla, and salt to a small pot. Heat on medium-high heat until bubbling, then reduce the heat to low and let cook, stirring occasionally. Taste and add more coconut sugar if needed. Once the oatmeal is done, cover the pot with a lid and let the oatmeal sit for 5-10 minutes.
- Serve. Then pop the oatmeal into a bowl, cover with a generous dollop of almond butter, the reserved caramelized pear (if you saved some for topping), hemp seeds, and a splash of cold milk.
This is sooooo good. Everyone should make thisÂ