Overnight oats with buttery cardamom- spiced pears & toasted pecans

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A couple weeks ago, I posted a summer-to-fall transition recipe: a warm bowl of quinoa and spiced eggplant with sweet, just barely caramelized onions. And since it’s the end of October and we’re still getting some warm weather waves down here in sunny Southern California, I have another summer-to-fall bowl for you. This satisfies that strange combo of craving festive, spicy flavors while dealing with July-style weather. Cool, creamy overnight oats with pears pan-fried in butter, cardamom + cinnamon and coconut sugar, topped with toasty whole pecans tastes like fall but is still cool enough to breakfast on warmer mornings.

This breakfast bowl takes just a tiny bit of prep but the fancy extra touches makes it feel that much more special. Plus a) it’s still justifiably healthy and yet b) it has butter, sugar and maple syrup (I went for the extra drizzle). Make it on a day when you feel like indulging just a little bit.

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Ingredients:

  • 1/2 cup gluten-free oats
  • 3/4 cup almond milk (or coconut milk)
  • 1 pear, firm enough to slice
  • 1 tablespoon salted butter
  • 1/2 tablespoon coconut sugar
  • pinch of salt
  • cardamom
  • cinnamon
  • a small handful of whole, raw pecans
  • extra milk or non-dairy half-and-half to pour on top
  • maple syrup, to drizzle (optional)

How to:

  1. The night before your fruity, oaty, spicy-sweet breakfast, mix oats with just a little bit of cardamom and cinnamon (NOTE: cardamom goes a long way, so use sparingly, to taste), plus a little bit of salt, in a small bowl. Pour almond milk over oats, cover and put in fridge.
  2. In the morning, take oats out of the fridge and set aside. Slice pear into thin 1/2 inch wedges. Melt tablespoon of butter in a hot pan, and when it’s just starting to foam, place pear slices in pan and sprinkle evenly with a pinch of cardamom and cinnamon, plus 1/2 tablespoon coconut sugar. After 2 minutes, turn pears over carefully, when edges are starting to brown. Cook for another 2 minutes, until pears have barely caramelized. Remove from pan.
  3. Lastly, throw in whole pecans into hot, buttery pan for a couple minutes, until they smell delicious and toasty.
  4. Give the oats a little stir to loosen, and top with caramelized pears and toasted pecans. Pour on a little more almond milk or almond milk half-and-half (it exists! I adore all Califia products) and drizzle with maple syrup.

Serves one.

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