Today’s recipe is how to make Spiced Poached Pear Oats, a gluten-free deliciously comforting breakfast, using pears, mixed spices, oats, butter and almond milk.
If you know me, you know I love to make pretty breakfasts. I believe that we eat with our eyes, so it is important to always make sure that the food that we are making for our family not only looks delicious but tastes delicious too.
Oats have a rep for being bland, mushy and kind of gross, but that’s just because sometimes they are boiled too long, or they just aren’t treated with much love.
My Tips for Making Oats
- Don’t cook your oats in milk or cream, this can make them very stodgy
- Never start with cold water, always boiling
- Don’t stir too much – it releases too much starch
- Don’t overcook your oats, they should still have a bit of texture when testing
Make Spiced Poached Pear Oats
Now that you understand the basics, here’s my simple recipe to pimp out your oats with the sweet and spicy addition of poached pears.
The pears are poached in water, cinnamon, ginger and nutmeg and take less than 15 minutes to cook. They are sliced and then added as a topping to your oats.
Gluten-Free and Dairy-Free (if you leave out the butter) this hearty bowl of oats will be your go-to oats recipe whether it’s summer or winter.
Enjoy making it,
Spiced Poached Pear Oats
- Chopping boards
- 2 cups water boiling
- 1 cup Oats gluten-free
- Pinch salt
- 2 pears ripe
- 1 tsp cinnamon ground
- 1/2 tsp ginger ground
- 1/2 tsp nutmeg ground
- 1 star anise optional
- 3 cups water
- almond milk
- maple syrup
For the Pears
- Simmer your pears (with the skin on) in hot water with the spices for 15 min.
- Remove from heat and cut thin slices - be careful, the pears will be hot.
For the Oats
- Bring water and a pinch of salt (if desired) to a boil in a small saucepan.
- Stir in oats and reduce heat to medium; cook, stirring occasionally, for 5 minutes.
- Remove from the heat, pour into a bowl and add almond milk, butter and maple syrup, according to taste
- You can also top with poppy seeds, nuts, more cinnamon or edible flowers.