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Spiced Oatmeal with Honey Pears

January 27, 2018 By Jess 11 Comments

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Spiced Oatmeal with Honey Pears
Spiced Oatmeal with Honey Pears
Spiced Oatmeal with Honey Pears
Spiced Oatmeal with Honey Pears
Spiced Oatmeal with Honey Pears | cookinginmygenes.com

This Spiced Oatmeal with Honey Pears is truly like a hug in a bowl and is perfect for the wintery season.

Spiced Oatmeal with Honey Pears | cookinginmygenes.com
I’ve been really into homemade oatmeal this past year because of the warm oats recipes I have been making from the Eyecandypopper blog.  I make oatmeal for breakfast about twice a week now and I love the warmth of flavour it delivers in the morning; plus these oat bowls keep me nourished all morning long!

I was inspired to create my own version with some of my favourite flavours of the season and seriously the honey pears are SO insanely delicious.

Spiced Oatmeal with Honey Pears | cookinginmygenes.com
The hazelnuts add a wonderful crunchy topping to this Spiced Oatmeal with Honey Pears and the apricots round out the combination of flavours.

Total Time: 25 minutes
Equipment: small pot, small frying pan
Servings: 2

Ingredients:

1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cardamom
1/4 tsp salt
2 cups almond milk
1 large Anjou pear, sliced
1 tbsp butter
1 tbsp honey
1 cup old fashioned rolled oats
1/4 cup almond milk
1/3 cup hazelnuts, roughly chopped
6 dried apricots, chopped
almond milk for serving

Instructions:

Mix your spices together in a small bowl (cinnamon, nutmeg, cardamom and salt) and set aside.

Pour 2 cups of almond milk into your pot and bring to a boil over medium-high heat.

While you’re waiting for the almond milk to boil, prepare your pears.

Spiced Oatmeal with Honey Pears | cookinginmygenes.com
Slice your pears and then add the butter to your small frying pan. Turn the frying pan to medium heat and once the butter is melted, add in the sliced pears and honey. Turn the pan to medium-low heat and cook the pears for about 6-8 minutes until they are soft (but not falling apart), stirring a couple times.

When your almond milk starts to boil, stir in your spice mix first and then add the oats, stirring until everything is combined. Turn the heat to medium-low, stirring the oats often for about 8-10 minutes or until done.

Spiced Oatmeal with Honey Pears | cookinginmygenes.com
Once the oats are done, take the pot off of the heat and stir in 1/4 cup of almond milk.  Then you are ready to serve!  Divide the oatmeal into your bowls, top with hazelnuts, apricots and pears.

You can even drizzle some of the honey-butter from the pan the pears were cooked in on top – trust me, its absolutely delicious!

Spiced Oatmeal with Honey Pears | cookinginmygenes.com
You can also add a bit extra almond milk to your bowl as well, whatever suits your fancy.

So tuck in and enjoy these delicious Spiced Oatmeal with Honey Pears bowls for a weekend breakfast or even during the week! You’ll be happy you did and seriously fulfilled with all of the warm and comforting flavours happening.

Spiced Oatmeal with Honey Pears | cookinginmygenes.com
Looking for more breakfast recipes using oats? Check out my Coconut & Almond Granola which you can meal-prep for the week ahead too!

Until the next cooking adventure,
Jess

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Filed Under: Breakfast, Recipe Tagged With: apricots, breakfast, breakfast bowl, breakfast oats, hazelnut, nutritious breakfast, oatmeal, oats, pears

Previous Post: « Nourishing Recipes for the New Year
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Reader Interactions

Comments

  1. Isabelle @ Crumb

    February 7, 2018 at 8:55 pm

    This looks like such a wonderful way to start off a cold winter day… that combo of honey and pears and nuts sounds like just the thing to transform a plain bowl of oatmeal into a feast for the senses!

    Reply
    • Jess

      February 10, 2018 at 9:19 am

      Thanks for the recipe love Isabelle! I love your description, ‘feast for the senses’ and all of the flavours definitely deliver on this! Hope you enjoy the recipe 🙂

      Reply
  2. Shareba

    February 7, 2018 at 4:29 pm

    I’m always looking for new ways to make my morning oatmeal more interesting. I love the flavours you used here!

    Reply
    • Jess

      February 7, 2018 at 8:20 pm

      So happy to hear you love the flavours in this recipe! The pears, apricots, honey and spices just seem to fit just right together for the perfect morning oatmeal 🙂

      Reply
  3. Vanessa | Zest & Simmer

    February 7, 2018 at 11:29 am

    This looks like such a warming bowl for those chilly winter morning. I love how healthy a choice oatmeal is, and so filling and delicious too!

    Reply
    • Jess

      February 7, 2018 at 8:20 pm

      Thanks so much Vanessa! And you’ve got it exactly right – it’s the perfect oatmeal for chilly winter mornings 🙂

      Reply
  4. Leanne | Crumb Top Baking

    February 7, 2018 at 10:16 am

    This bowl looks so warm, cozy and delicious! Love all the spices and the pears are a nice touch! Definitely pinning to make later! Clean eating, filling breakfasts are the best!

    Reply
    • Jess

      February 7, 2018 at 8:21 pm

      Thanks for the recipe love Leanne! I hope you enjoy the recipe when you make it – it’s definitely become a favourite around here too 😉

      Reply
  5. Gabrielle @ eyecandypopper

    January 31, 2018 at 8:26 am

    This is awesome! I’m so glad I got you hooked on the oatmeal trend. haha As a matter of fact, I had a bowl this morning! I don’t have it every day, but it’s such a comforting breakfast on a cold day, and this recipe sounds SO good! Pears, honey, hazelnuts… what’s not to love! Yum!

    Reply
    • Jess

      February 2, 2018 at 5:09 pm

      Thanks for the recipe love! And thank you for the oat-spiration! I am now obsessed with oatmeal bowls for all of these cold wintery days 🙂

      Reply

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  1. What's In Season - Monthly Favourites - November - Cooking in my Genes says:
    August 19, 2020 at 2:56 pm

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INSTA-GRATIFICATION

You’re going to want to make this BAKED PIZZA DI You’re going to want to make this BAKED PIZZA DIP for your next gathering!

Cheesy and packed with flavour, it’s made simply in one pan. Here’s how to make it friends!

INGREDIENTS:
1x 250g cream cheese, softened
¼ cup greek yogurt
Spice blend: ¾ tsp garlic powder, ¾ tsp dried thyme, 1 tsp oregano, ¼ tsp salt, ¼ tsp chili flakes
1 cup marinara / tomato sauce
1 cup shredded mozzarella cheese
¼ cup shredded parmesan cheese
Toppings: 1/3 cup chopped baby tomatoes, ½ tsp oregano
Garnish: fresh basil, minced
For serving: crostini or crackers

INSTRUCTIONS:
1. Preheat the oven to 400F.
2. In a 9 inch pie plate (or similar sized cast iron skillet, square or rectangular baking dish) combine softened cream cheese, greek yogurt and spice blend. Spread on the bottom of the dish.
3. Spread the 1 cup of marinara / tomato sauce on top of the cream cheese mixture.
4. Sprinkle over all of the shredded mozzarella cheese and shredded parmesan cheese.
5. Sprinkle over the fresh chopped tomatoes (or other desired toppings) and ½ tsp dried oregano.
6. Bake uncovered for 20-25 minutes or until the cheese is bubbly and starting to brown. If needed, you can broil on low for 1-3 minutes at the end of the cooking time to achieve desired bubbly cheese topping.
7. Garnish with fresh chopped basil and serve warm!
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INGREDIENTS:
80-90g / 3-4oz dry noodles
1/4 cup peanut butter
1 tbsp soy sauce or tamari
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1 garlic clove, grated
Juice from a quarter of a lime
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INSTRUCTIONS:
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Here’s the recipe friends:

Total Time: 20 minutes
Equipment: large pot
Servings: 2-3

INGREDIENTS:
200-250g dry rigatoni (or other pasta shape)
1x (5.2 ounce/150g) package Boursin Fine Herbs & Garlic cheese
Zest from 1 lemon plus more for garnish
1 tbsp lemon juice
¼ tsp chili flakes
¼ tsp ground pepper
1 cup frozen peas
¾ cup shredded parmesan cheese
Salt and pepper to taste
Garnish with lemon zest, chili flakes, parmesan cheese

INSTRUCTIONS:
1. Bring a large pot of salted water to a boil. Once boiling, add pasta and cook according to package directions. Reserve 1 cup pasta water and then drain the pasta.
2. Add the drained pasta back to the pot and set over low heat on the oven.
3. Immediately add in the Boursin cheese, lemon zest, lemon juice, chili flakes, ground pepper, frozen peas and shredded parmesan cheese. 
4. Start stirring together and gradually add in ¼ cup pasta water; keep stirring to create a creamy sauce that clings to the noodles.
5. Taste and adjust seasoning with salt and pepper. Make sure the peas are warmed through - if not keep on low heat and stir occasionally until they are.
6. Lastly, if you want a creamier sauce, add in an additional ¼ cup pasta water. (I generally use ½ cup pasta water total).
7. Enjoy immediately topped with more lemon zest, chili flakes and parmesan cheese if desired.
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All you need is:
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*ice
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Get the recipe on the blog! Linked in bio above. 

https://www.cookinginmygenes.com/tropical-rum-slushie/
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Here it is:

INGREDIENTS:
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3 tbsp butter, divided
1 bunch asparagus, trimmed ends and cut into 1 inch pieces
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1/2 cup shredded parmesan cheese
kosher salt and ground pepper
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INSTRUCTIONS
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Here’s how to make it:
150-200g softened goat cheese (or cream cheese or even hummus!)
1/3 cup chopped cucumbers
1/3 cup chopped sundried tomatoes 
1/4 cup chopped walnuts
2-4 tbsp pesto 
Toppings: drizzle olive oil, chili flakes, fresh basil

Spread softened goat cheese on a plate. Swirl pesto into the goat cheese. Sprinkle over the cucumbers, sundried tomatoes and walnuts. Drizzle with olive oil and a pinch chili flakes. Top with fresh basil. (Other delicious add-ons could be olives, capers, balsamic glaze drizzle). 

https://www.cookinginmygenes.com/goat-cheese-pesto-appetizer/
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Here’s generally how I make it:

1 large sweet potato, cubed
4 golden beets, peeled and cubed
12 Brussels sprouts, quartered 
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Salt & pepper
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Dressing: Mix together 1/4 cup olive oil, 3 tbsp balsamic vinegar, 2 tbsp maple syrup, 1x garlic clove minced, salt and pepper 

Toss the vegetables with a couple tablespoons olive oil and season generously with salt and pepper. Roast at 415 F for 30-35 minutes or until done to your liking. Add veggies to your favourite salad greens and top with nuts, cheese and dressing. 
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