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
Scale
- 1 Bosc pear, chopped into small cubes (120g chopped)
- 1 tbsp (10g) coconut sugar
- 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.