Recipes › Pear › Caramelized Pear Oatmeal
Caramelized Pear Oatmeal
Pears cooked in butter and brown sugar until golden and caramelized take a bowl of simple oatmeal somewhere altogether more interesting. A pinch of cardamom adds a floral warmth that plays beautifully with the pear's delicate sweetness. This is a five-minute upgrade that turns weekday breakfast into a small pleasure worth getting out of bed for.
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Ingredients
- medium ripe pears, cored and dicedApples work well too
- cup rolled oats
- cups milk or water
- tbsp unsalted butterCoconut oil for dairy-free
- tbsp brown sugarMaple syrup or honey work
- tsp ground cardamomGround cinnamon works too
- tsp vanilla extract
- tbsp toasted pecans, roughly chopped (optional)
Contains: cereals gluten, milk, nuts.
Method
- Melt butter in a skillet over medium heat. Add diced pears and brown sugar. Cook, stirring occasionally, for 5–6 minutes until pears are tender and golden at the edges.About 6 min
- Stir in cardamom and cook 1 more minute. Remove from heat and stir in vanilla.About 2 min
- While the pears cook, bring milk (or water) to a simmer in a saucepan. Add oats and cook, stirring, for 5 minutes until creamy. Season with a pinch of salt.About 6 min
- Divide oatmeal between bowls. Spoon caramelized pears over the top. Scatter pecans if using and serve immediately.About 2 min
Tips
- Use milk instead of water for a creamier, richer oatmeal base.
- Caramelize the pears while the oats cook so everything is ready at the same time.
- A drizzle of honey over the finished bowl adds extra sweetness and gloss.
Ring the changes
- Add a spoonful of almond butter to the oatmeal for extra protein and richness.
- Use steel-cut oats (cooked ahead) and reheat with caramelized pears for a heartier version.
Keeping it
Oatmeal keeps refrigerated for up to 3 days; reheat with a splash of milk. Caramelized pears keep for 2 days. Store separately and reheat together.
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More from the same crop
Whole pears are poached in a fragrant bath of red wine, sugar, cinnamon, star anise, and orange peel until they turn a deep, jewel-like burgundy color and become silky and tender throughout. The poaching liquid is then reduced to a glossy syrup that is drizzled over the finished pears. This French-inspired dessert is dramatic, delicious, and requires almost no technique.
50 min · medium · Pear
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